Aglianico Braised Beef Stew: Italian Comfort in a Pot

Spezzatino all’Aglianico (Italian Braised Beef in Aglianico Wine Sauce)

Category: Main Course
Servings: 4

A rich and hearty dish from the heart of Italy, Spezzatino all’Aglianico is a comforting stew made with tender beef, infused with the bold flavors of Aglianico wine, aromatic herbs, and vegetables. Perfect for a family dinner or a special occasion, this recipe is both rustic and refined, bringing the flavors of Italy into your kitchen. The beef is slowly simmered in a wine-based sauce that melds all the ingredients into a mouthwatering meal that is ideal for chilly evenings.

Ingredients:

Instructions:

1. Prepare the Beef:
   Begin by cutting the beef into large, bite-sized pieces. Transfer them to a large mixing bowl or a shallow dish. Sprinkle the beef with a bit of salt, then add the bay leaves, sage, and rosemary. Pour the Aglianico red wine over the meat, ensuring it is submerged. Cover with plastic wrap and let it marinate in the fridge for at least 4 hours, or preferably overnight, to allow the flavors to infuse.

2. Sauté Vegetables:
   Peel and chop the onions, carrots, and celery into small chunks. Set aside half of each vegetable (onions, carrots, and celery) for later use in the broth.

3. Brown the Beef:
   After marination, remove the beef from the wine marinade, but keep the wine for later use. Dredge the beef pieces lightly in flour, shaking off any excess. In a large, heavy-bottomed pot or Dutch oven, heat some olive oil over medium-high heat. Once the oil is hot, add the beef in batches, browning each piece on all sides for about 7 minutes. This step will create a delicious caramelized crust on the meat, which adds depth to the flavor.

4. Simmer the Stew:
   Once the beef is browned, add the reserved marinated wine to the pot. Stir to combine and deglaze the pot, scraping up any browned bits from the bottom. Add the remaining chopped vegetables (onions, carrots, and celery), the cloves, and water. Stir to incorporate all the ingredients. Bring the mixture to a simmer.

5. Cook the Stew:
   Cover the pot with a lid and reduce the heat to low. Allow the stew to cook slowly for about 2 to 3 hours, or until the beef is incredibly tender and the flavors have melded together. Stir occasionally and check the liquid level, adding more water if needed to keep the beef just covered.

6. Final Adjustments:
   Taste the stew and adjust the seasoning with more salt if needed. Once the beef is fork-tender and the sauce has thickened slightly, remove the pot from the heat.

7. Serve:
   Serve the Spezzatino all’Aglianico hot, garnished with a sprig of fresh rosemary or sage if desired. This dish pairs beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Tips:

• Marinating: Marinating the beef overnight helps tenderize the meat and infuse it with the flavors of the herbs and wine, resulting in a more flavorful dish.
• Wine Choice: Aglianico is a robust, full-bodied red wine, making it perfect for this recipe. If you can’t find Aglianico, substitute with a similar full-bodied red, such as Cabernet Sauvignon or Barolo.
• Slow Cooking: This dish is best when slow-cooked, which allows the flavors to develop fully. If you prefer, you can also use a slow cooker on low for about 6 to 8 hours.

Nutritional Information (per serving):

Enjoy this comforting, flavorful Italian dish, perfect for a cozy dinner or a special gathering. The Spezzatino all’Aglianico will surely become a beloved staple in your recipe repertoire!