Stew with peeled tomato and oregano sauce

Ingredients

1 400g. can of Valfrutta Peeled Tomatoes, picked and canned on the same day
600g. of braising beef (chuck tender, shank, shoulder, breast)
12 black olives
1 carrot
1 celery stalk
1 onion
1 glass of white whine
1 bay leaf
1 clove
1 spoonful of capers, extra virgin olive oil
salt and pepper

Difficulty

medium

Preparation and cooking time

45-60 min

Suitable for

Celiac disease sufferers, Lactose intolerance sufferers, Teenagers, Adults

Recipe for:

4 People

Occasion:

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Peeled Tomatoes, picked and canned on the same day

Only Italian tomatoes are used for the fresh and tasty Valfrutta Peeled Tomatoes, picked and canned on the same day. Attractive and pulpy, they are sun-ripened in Southern Italy and picked and canned on the same day, to retain their natural flavour and freshness.

Preparation:

Marinate the meat in the wine while you prepare the other ingredients. Sauté the cubes of celery, carrot and onion in a casserole, drain the wine off the meat and add to the sauté mix. Sauté well on all sides and add some of the marinade wine. Add the chopped tomatoes, olives, bay leaf, capers, salt and pepper. Cover with the lid and reduce the heat to the minimum. Cook for at least 45', turning the meat every quarter of an hour. Serve sliced in the pan juices.

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