Beef and Root Vegetables Braised in Red Wine

This hearty one-pot meal is perfect for a dinner party, especially in winter. It is great for family-style dinners, too, and can be made a day or two in advance— it reheats well. You can easily substitute whatever you have on hand for the vegetables; just keep in mind that the cooking time may need to be adjusted. I use red wine here, which gives the stew a lot of body, but white wine is good as well – and we enjoy a visit from my beloved late mother, Nonna Ermina. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack #ComfortFood

Recipe – https://lidiasitaly.com/recipes/beef-root-vegetables-braised-red-wine/

00:00 – Intro
00:10 – Preparing the Beef
01:15 – Making the Sauce
03:30 – Braising the Beef
03:55 – #AskLidia – Aged Cheese
05:20 – Plating and Tasting with Grandma!

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Beef and root vegetables brazed in red wine that’s Comfort comfort zone really and it’s easy it’s all in one pot so begin with a nice big pot where you can fit the meat and as well the vegetables will go right in there let’s salt the meat you don’t need the real Prime cuts

Of beef because it’ll roast for 2 hours even a little bit more so will be soft with the fork you’ll be able to cut it so you don’t have to spend all that money on the meat itself but let’s get it browned so that we add some flavor to

It I love my porini dry porini mushroom they just deliver such a powerful flavor of the woods and in order to bring that out take some hot stock and let it steep in there let it steep until we’re ready to add it on to the the sauce itself

Let’s while that’s Browning uh let’s let’s add some more flavor and that’s in a pestata I like to add a little bit of bacon so I’m going to add a little bit of flavor and fat from the bacon itself a little bit of carrots and onion now looks

Good so I think the meat has just browned a little bit around so it’s not kind of that raw meat flavor and right in here right in the same pot let’s go with the pist and you want the Pata to you want to render the bacon in there a little

Bit you want to flavor it again all these steps are building flavor you know you sort of cook caramelize each step and then you put it all together it’s a big Symphony of flavors of music if you will tomato paste we’ll put it right in

There and I’ll make a little hot spot if you will for the tomato paste let that again build up some more flavors I will throw in the Rosemary the sage and bay leaves all of that will give it a lot of flavor and the porini mushrooms take them out and I want to

Chop them a little bit but I want to use this juice also just be careful that at the bottom there might be some dirt so you just kind of okay and you leave the little bit of sediment you don’t want to put that in to cook let’s get the Cho porini in

There absolutely let’s get a full bottle of red Wine and uh you know a lot of you ask me about wine and cooking well what you want from wine and cooking wine is that you want its acidity and you want its flavor as it Cooks the alcohol will dissipate so that will not be a a problem let’s put some stock in

There let’s put the meat right in there season the sauce with salt so you bring it to a boil and then you put it in a hot 350° oven for about an hour an hour and a half and the meat will become tender welcome everybody I’m in Italy

I’m having a a great time I didn’t forget you I come and I look at what you write to me so here I have an email from George he says I noticed that there are different ages when it comes to cheese is there a difference between them and

How do you know which one to use when absolutely there is the aging process of a lot of the cheeses what happens in aging is the cheese itself mature more it dehydrates so it intensifies in intensifies in texture it intensifies in flavor it really gets more complex as it

Ages so yes there’s a difference between the age of each cheese and most of the cheeses if they’re the normal size about a year and a half to two years is where they’re really mature if the cheese is bigger like those big cheeses that you

See they can go up to five and even six years of Aging because they have more of a mass age does matter in cheese George absolutely great questions so you guys out there are asking all kinds of questions I’m in itally send them in so

I can research them and get back to you so the meat is cooked half an hour before the meat was cooked I added in some onion and some rudaba and that’s all cooking in here with the sauce it’s delicious are you hungry Grandma I patiently wait the string let’s cut that out on

Here and this is the last one okay let me start cutting it just like that and you do it in a saring motion you see it’s kind of breaking apart m m cut it all the way down just like that okay now this is where we’re going to

Put it kind of of scoop it up just like that and put it right here in the middle of the plate now looks good huh beautiful okay maybe I’ll take this this piece that was here for me and for you how do you think that grandma that’s plenty plenty and no

We’re dividing it oh that’s okay it’s okay for me anyway okay and now the vegetables the onions and the rud bager M just like that they smell very nice it’s delicious too so let’s give you a piece of the Ruder a little bit I will take am me a piece right

Here and I know you love your onions yeah that’s great M Mama M and I’m going to give myself some onions just like that okay that’s for us what a nice looking thish and inviting too oh I need to put some sauce now even more watch this even more

Decoration oh more good this looks nice you see the you have all the needles of the Rosemary in there just a little bit to reinforce the flavor of sage and rosemary but you and I have to taste Grandma I think I tell you already what I think that is delicious M let’s

Taste look at that the meat is nice and tender the rudaba is still has a little bit of a bite but it’s beautiful and what do we usually do Grandma when we have a lot what do we do we drink a little bit and we eat a little bit we

Eat a little bit yes don’t we invite them surely so what do we say especially today it’s something extra delicious you heard it