Braised beef with potatoes is a tasty winter main course typical of Lombardy. The beef is marinated for a few hours in a mix of red wine, herbs and spices, then braised slowly until it becomes tender and succulent. The potatoes, cooked together with the meat, absorb all the flavor of the braise. The result is a dish rich in flavors and aromas, perfect to enjoy on cold winter evenings.
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Sauté the chopped celery, carrots and onion in a drizzle of extra-virgin olive oil
Add the meat and brown it
Season with salt and pepper, add the peeled tomatoes and, after covering the pot, let cook for about 2 hours
Add the peeled potatoes cut into large cubes and cook for another 60 minutes
Large pan
Casserole with lid
Kitchen knife
Store the braised beef with potatoes in the refrigerator in an airtight container for up to 3 days.
Braised beef with potatoes is a typical dish of Italian cuisine, particularly of the Lombardy region.
Italia, Lombardia
| Energy (kcal) | 87.78 |
| Carbohydrates (g) | 4.94 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 29.29 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 33.93 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.01 |
