Discover the richness of flavors in this delicious Fragrant Beef Fricassee, a traditional dish with a modern twist. This perfect blend of beef, tomatoes, and aromatic herbs will transport your senses straight to the Mediterranean.
Ingredients
🥩 600g Vici Beef
🧅 4 large onions, finely chopped
🫒 60 ml Filippo Berio Extra Virgin Olive Oil
🍷 120 ml Gallo Family Cabernet Sauvignon
🍅 2 ripe tomatoes, diced
🥫 2 tablespoons Mutti Tomato Sauce
💧 1 glass of filtered water
🧂 2 teaspoons of salt
🌶️ 1 teaspoon of black pepper
🍃 2 bay leaves
Instructions
1- Prepare the Ingredients:
- Slice the onions finely
- Dice the tomatoes into small chunks
2- Sauté the Onions:
- In a large sauté pan or a Dutch oven, heat the Filippo Berio Extra Virgin Olive Oil over medium heat
- Add the chopped onions and sauté until translucent and slightly golden, about 5-7 minutes
3- Brown the Beef:
- Add the beef to the pan
- Stir occasionally until all sides are browned, about 8-10 minutes
4- Deglaze:
- Pour in the Gallo Family Cabernet Sauvignon
- Allow the alcohol to evaporate and flavors to meld, about 2-3 minutes
5- Simmer with Tomatoes:
- Stir in the diced tomatoes and the Mutti Tomato Sauce
- Allow to cook for another 2 minutes
6- Add Liquid & Season:
- Add the glass of water, salt, black pepper, and bay leaves
- Stir well
7- Cook:
- Bring the mixture to a gentle simmer
- Reduce the heat to low, cover, and let it cook for 1.5 hours, or until the beef is tender
8- Serve:
- Once the beef is tender, remove from heat
- Discard the bay leaves before serving
- Serve hot with your choice of side
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 4
Calories: Approximately 480 per serving
Proteins: 36g
Fats: 25g
Carbohydrates: 15g
Equipment: Le Creuset Dutch Oven, OXO Good Grips Chef’s Knife, Zwilling J.A. Henckels Cutting Board
Cooking Tips
- For a deeper flavor, marinate the beef in wine for an hour before cooking.
- This dish pairs beautifully with mashed potatoes or a slice of rustic bread.
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Fragrant Beef Fricassee
Posted by Waivio guest: @waivio_hivecooking