Italian
White Stew
by Chef in Camicia · 306K subscribers on YouTube
A traditional Lombard white stew made with beef, potatoes, peas, and mushrooms, slow-cooked for hours to develop deep flavor. This comfort food is perfect for winter evenings, with a rich broth and tender meat.
- Prep
- 30 min
- Cook
- 3h
- Total
- 3h 30min
- Servings
- 10
- Difficulty
- easy
Ingredients
14 items- Lardoflavored with rosemary
- Rosemaryfor lardo
- Manzoor veal as alternative
- Carrot1 large
- Celery2 stalks
- Onion1 large
- Funghi Secchisoaked in water
- Vino Barberafor deglazing
- Meat Brothhomemade, preferably with half a chicken
- 1 kgPotatoes
- Peasfrozen
- Pioppini Mushrooms
- Olive Oilextra virgin
- Salt
Method
- Prepare the fondo: dice lardo flavored with rosemary. Dice carrot, celery, and onion. Soak dried mushrooms in water.
- Cut beef (or veal) into cubes.
- In one pan, brown the meat over high heat. Do not move it until it releases easily from the pan. Remove browned pieces as needed.
- In a separate pan, cook the fondo: sauté lardo and vegetables until caramelized and softened.
- Deglaze the meat pan with Barbera wine, scraping up the fond. Then add the cooked fondo to the meat pan.
- Add homemade broth to just cover the meat. Bring to a simmer and cook for about 3 hours.
- Peel potatoes and cut into chunks. Add them about 40 minutes before the end of cooking.
- Add frozen peas and pioppino mushrooms about 20 minutes before the end.
- Season with salt to taste. Adjust consistency by reducing or adding broth as desired.
- Serve hot, garnished with fresh herbs if desired.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
