Friday, April 25, 2014

Italian Beef Stew

Sunday 13 April
We've been ringing various changes on the classic beef stew simmered in red wine; this time we made it Italianate by using tomato purée and a bay leaf as well as (NOT instead of) the wine.

The classic vedge went in as well: carrots, onion, and at the end, potatoes.  And to add that final touch of Modena, we tossed in some chopped sage leaves (which we could have used last Friday), pinched (literally) from the ancient medicine display at the Roman villa at Chedworth.

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