Stracotto beef stew
Stracotto beef stew should be left to simmer for hours on the stove. The result is slow food of the unpretentious, old-fashioned kind.
I suppose every Italian housewife has her own recipe for making beef stew, very much dependent on what ingredients she happens to have in the fridge. There’s a stew from Rome, for Puglia, and for Lombardia.
A simmering stracotto invites personal interpretations as long as you stick to the basics. The idea is to take some beef in cubes or as a steak, add garlic, onion and other vegetables, herbs and spices and boil it in broth for hours until the meat is tender. Some wine won’t hurt, and if you are in Toscana, you use Chianti, in Piemonte it is Barolo or Nebbiolo, and in Abruzzo they prefer Montepulciano.
In any case you will end up with a substantial dish that invariably tastes great on cold winter days, when it is served with mashed roots, boiled potatoes, white beans, bread or even pasta. Buon appetito.