- Celery 1 rib
- Carrots 2
- Red onions 600 g
- Tomato puree 200 g
- Red wine 1/2 glass (about 100 ml)
- Salt to taste
- Pepper to taste
- Olive oil to taste
- Meat stock q.s.
- Beef veal 800 g
To prepare the meat stew with onions, start by chopping the celery and carrots, which will serve as the base for the stir-fry. Heat a large skillet with two tablespoons of oil, add the chopped celery and carrots and sauté.
Thinly slice the onions as well, and set them aside. Meanwhile, prepare the meat: cut the veal into chunks, and when the sauté is ready, add the pieces of meat and brown them.
Deglaze with red wine and add the onion slices. Continue cooking over low heat, adding the meat stock little by little, and finally incorporate the tomato puree. Cooking the stew will take about 1 hour. Once the sauce is absorbed by the meat, adjust the salt and pepper. The meat and onion stew will be ready when the meat is tender and the onions well cooked.
Source: https://ricette.giallozafferano.it/Spezzatino-di-carne-con-cipolle.html
