Beef stew with potatoes, carrots and rosemary

Ingredients

For 2 servings

• Beef stew meat360 g
• Potatoes300 g
• Carrots150 g
• Tomato passata150 g
• Red wine100 ml
• Extra virgin olive oil2 tablespoons
• Rosemaryto taste
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites

Method

1. Pat the beef stewing chunks dry with kitchen paper. Heat the oil in a casserole over high heat and brown the meat in 2 batches for 5–6 minutes, until well browned on all sides.
2. Return all the meat to the casserole, deglaze with the red wine and let it evaporate for 2 minutes over high heat, scraping the bottom with a wooden spoon.
3. Add the tomato passata, rosemary, bay leaves and a glass of hot water, salt, cover and cook over low heat for 1 hour, stirring now and then.
4. Meanwhile peel the potatoes and carrots and cut them into chunks of about 3 cm.
5. Add the potatoes and carrots to the stew with a little hot water if the sauce is too reduced, cover and cook for another 35–40 minutes over low heat, until the meat falls apart with a fork and the potatoes are tender.
6. Remove the rosemary and bay, adjust the salt and pepper and let it rest for 5 minutes before serving: the sauce thickens.