Italian Chuck Stew with Gremolata - Italiensk högrevsgryta med gremolata

ITALIAN CHUCK STEW WITH GREMOLATA

Italiensk högrevsgryta med gremolata

Serves 4

2 carrots

7 oz celeriac (celery root)

2 onions

2 tablespoons butter

1 lb 12 oz chuck or brisket of beef

1 can crushed tomatoes, approx 14 oz

3 tablespoons tomato paste

0.6 cup red wine

0.8 cup pan juices

2 bay leaves

1 tablespoon fresh thyme

or 1 teaspoon dried thyme

2 teaspoons salt

some white pepper

2 tablespoons corn starch, Maizena type

10 cherry tomatoes

Gremolata:

0.4 cup chopped parsley

2 garlic cloves

2 lemons

For serving:

pasta or rice

Trim, rinse and peel roots and onions. Slice carrots, shred celeriac and cut onions in thin wedges. Sauté the vegetables in a frying pan without coloring them, then transfer to a pot.

Cut the meat in approx 2 x 2 inch cubes. Leave any fat on the meat while cooking, it gives good taste. Brown the meat in a frying pan, little by little, and transfer the meat to the pot. Rinse the frying pan with water and reserve this.

Add crushed tomatoes, tomato paste, wine, pan juices, bay leaves, thyme, salt and pepper. Cover and simmer for about 1½ hours. Stir occasionally.

Gremolata:

Chop parsley and garlic. Grate the zest off the lemons and mix. Stir the corn starch with some cold water and stir into the pot. Boil for 1 minute. Split the tomatoes and blend them into the pot just before serving with gnocchi or other pasta, or rice. Sprinkle with the gremolata when serving.

Enjoy!

Bella