2 pounds stewing beef, cut into 1- inch cubes (900g)
2 red onions, roughly chopped
3 garlic cloves, crushed
1/2 cup extra virgin olive oil (120ml)
3 cups Chianti wine (700ml)
2 teaspoons whole peppercorns
Salt to season
To start your Stracotto al Chianti:
In a pot, heat up the extra virgin olive oil. Once oil is hot, add the beef, onions and garlic. Sear for about 2 minutes. Stir frequently.
Add all the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
Bring the wine to a boil. Lower the heat and allow it to simmer for approximately 2 hours.
Per 4 persone
ROASTED POTATOES
1 1/2 pounds Yukon gold potatoes, peeled, thinly sliced (700g)
Fresh basil, diced
Fresh sage, diced
Fresh rosemary, diced
2 cloves of garlic, diced
1/2 cup extra virgin olive oil (120ml)
Salt and pepper to season
To start your Roasted Potatoes:
Pre-heat oven at 400 degrees Fahrenheit (200 degrees Celsius)
Place potatoes in a roasting pan. Sprinkle basil, sage, rosemary and garlic on potatoes and season with salt and pepper.
Drizzle extra virgin olive oil on the potatoes and put roasting pan in oven for approximately 45 minutes or until golden brown.
