Meat entree - gluten and lactose free
1 lb beef meat for stew, diced in 1/2" pieces
10 garlic cloves, not peeled
1 cup black pepper, grains, not ground
1 sprig rosemary
1 tbsp Italian double concentrated tomato paste in tube
1 bottle of Vino Nobile di Montepulciano (NOT d'Abruzzo)
laurel, salt, broth
In a saucepan with lid arrange meat, salt, garlic, rosemary and laurel, along with pepper grains divided into gauze "pouches".
Pour wine until meat is completely covered.
Bring to a boil, cover with a lid and lower heat to low. Simmer for 1 hour and 30 minutes, stirring occasionally, then add the tomato paste diluted in a cup of warm broth.
Keep simmering for another hour and 30 minutes. Discard garlic, herbs and pepper pouches.
Serve with polenta and green salad or other vegetables.
This recipe serve 6-10 people.
- You can serve it with potatoes (boil, roast or pureed) instead of polenta