ItalianRoman
Beef Stew with Butter Potatoes (Larded)
by Gambero Rosso · 452K subscribers on YouTube
Giorgione's hearty beef stew, slowly cooked with guanciale and aromatic vegetables, served alongside butter-roasted potatoes laced with lardo and fresh herbs.
- Difficulty
- medium
Ingredients
19 items- Carne di Manzo (Armone o Girello di Spalla)Choose a cut with a thin central nerve that dissolves during cooking.
- FlourFor dredging the meat.
- Extra Virgin Olive OilGenerous amount for searing.
- GuancialeA few thick slices with the fatty rind.
- CarrotRoughly chopped.
- OnionRoughly chopped.
- CeleryRoughly chopped.
- Black PepperTo taste.
- Coarse SaltFor seasoning and drawing out vegetable moisture.
- Dry White WineA splash to deglaze.
- PotatoesHalved lengthwise.
- ButterSoftened, to mix with herbs.
- MintFresh leaves, chopped.
- SageFresh leaves, chopped.
- OreganoFresh or dried, to taste.
- ParsleyFresh leaves, chopped.
- Timo LimoncelloLemon thyme, fresh sprigs or leaves, chopped.
- MarjoramFresh leaves, chopped.
- Lardo(optional) — Thin slices to place on top of potatoes; optional but adds flavor.
Method
- Select a cut of beef with a thin central nerve, such as armone (shoulder girello), and cut it into large chunks.
- Lightly dredge the meat pieces in flour so that they are evenly coated.
- Heat a generous amount of extra-virgin olive oil in a pan over high heat (Rosetta stove). Sear the meat in batches, ensuring the oil remains hot, until browned on all sides. Set aside.
- In another pan, cook slices of guanciale (cured pork cheek) with its fatty edge. Add roughly chopped carrot, onion, and celery. Season with a pinch of coarse salt and black pepper. Sauté until the vegetables soften.
- Return the seared meat to the pan with the guanciale and vegetables. Add a splash of dry white wine and let the alcohol evaporate. Cover and cook gently for about 30 minutes.
- Meanwhile, prepare the potatoes: halve them lengthwise. Mix softened butter with chopped fresh herbs (mint, sage, oregano, parsley, lemon thyme, marjoram) and a pinch of coarse salt and pepper. Place the potatoes cut-side up in a baking dish, spread the herb butter over them, and optionally top with thin slices of lardo.
- Roast the potatoes in the stove (Rosetta) at medium heat until tender and golden, about 30 minutes.
- After 30 minutes, check the stew: the meat should be very tender and the sauce creamy. Serve the stew with the butter potatoes, garnishing with a few pieces of guanciale and carrot. Enjoy.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
