Valtarese Stufato
(Stew)
from Italian Traditional Food

Valtarese stufato is mouth watering

Valtarese stufato (stew) is a must on a cold winter's day. Valtarese stufato, like any other stew, is made from any meat cuts and winter vegetables that a farmer had lying around the farm. The quantities below will make about six portions of Valtarese stufato. I always like to make a big batch of Valtarese stufato so that I can freeze any that is not finished on the day, therefore, I double-up on the quantities below.

Serves: 6

Ingredients:

1 1/2 lb chuck steak or stewing steak
6 button mushrooms (quartered)
1 large onion (finely chopped)
2 garlic cloves (finely chopped)
2 oz butter
5 large carrots (quartered)
5 potatoes (quartered)
2 heaped tablespoons plain flour
1 pint of stock (use 1 beef or vegetable stock cube)
red wine (1/2 bottle)
1 bouquet garni
2 cups of butter beans ( Fresh, and soaked overnight)
2 cups of peas (fresh) - optional
salt and pepper (to taste)

Extras:

1 large casserole

Optional:

1 large can garden peas
1 large can of butter beans

Method:

1. Cut the chuck steak into 2-inch squares.

2. Heat the casserole and put in 1oz butter.

3. When the butter is hot, add in enough meat to just cover the base of the casserole. Leave enough room for the pieces of meat to turn easily. Fry on full heat until the meat is evenly browned (about 3 minutes).

4. Turn each piece of meat and brown for the same time on the other side. The meat should be nicely browned on all sides.

5. Take out meat and keep warm. Repeat process until all the meat is cooked.

6. Once all the meat is cooked, keep it warm on a low heat in the oven.

7. Add the remaining 1oz of butter to the casserole.

8. Add the garlic and fry slowly until it begins to colour.

9. Add onions and fry slowly until they begin to colour.

10. Draw casserole off the heat. Quickly stir in the flour. Return casserole to the heat and allow the flour to cook until lightly browned.

11. Add the red wine.

12. Add bouquet garni.

13. Replace meat in the casserole.

14. Add the potatoes.

15. Add carrots.

16.Add mushrooms.

17. Add the FRESH peas and butter beans. If you are using the canned peas or butter beans, add them 1 hour before end of cooking time.

18. Pour in the stock. The amount of liquid should barely cover the meat and vegetables.

19. If necessary, add boiling water to just cover vegetables.

20. Add seasoning to taste.

21. Bring slowly to the boil.

22. Cover and simmer very gently (on the lowest heat) for about 2 hours. Once cooked the meat should be very tender and the potatoes and carrots should be soft but remain whole.

23. Stir occasionally to ensure that nothing sticks to the base of the pan.

24. When finished cooking, remove the bouquette garni.

25. Serve stew immediately accompanied with either fresh Italian bread or plain polenta.

Tip:

1. You can use cans of peas and butter beans but they must be added 1 hour before the end of the cooking time.

2. Valtarese stufato is delicious eaten with fresh bread or polenta!

3. If you want to freeze the stew, then let it cool down completely.

4. Spoon the cold stew into plastic air-tight containers.

5. Place in freezer and use as desired. Thaw out the stew (Valtarese stufato) 24 hours before using and heat well for at least 15 minutes before serving.

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