Spring beef stew
Ragu di primavera
A slow-cooked, spring beef stew is like a cooked meat salad, where you combine all the good vegetables and bright colours that are in season this time of year. The result is gaudy, appetizing and bursting with nourishing vitamins. In this case I had come across fresh pointed cabbage in a nice red or purple colour, but ordinary green or white cabbage can be used instead.