delizioso passato

alpi in tavola

Amidst the peaks of the ancient mountain, where trees whisper age-old secrets, lies an enchanted place known as the "Autumn Refuge." In this remote alpine realm, nature itself weaves tales of courage and wisdom. One day, an extraordinary enchantment enveloped the refuge, giving life to a magical gastronomic spectacle: the "Mountain Stew." The beef, tender as clouds, joined an orchestra of peas, dancing in harmony with the secrets of the earth. An irresistible call, an invitation to be wrapped in the warm blanket of tradition and flavor. Thus, in the Alps, was born a stew that tells the fairy tale of an "Autumn Refuge," where every bite is a step into the heart of an intriguing mountain story.



800 g Beef (front parts: muscle, pulp, neck, chest, or royal)
400 g Shelled peas
30 g Celery
30 g Carrots
65 g Golden onions
All-purpose flour, as needed
80 g Dry white wine
500 g Vegetable broth
Fine salt, as needed
Black pepper, as needed
Extra virgin olive oil
10 g Triple concentrated tomato paste1. Cut the beef into bite-sized pieces, ensuring a mix of muscle, pulp, neck, chest, or royal parts.
2. Dredge the beef pieces in flour, shaking off any excess.
3. In a large pot, heat olive oil over medium heat. Add the beef and brown it on all sides.
4. Once browned, remove the beef and set it aside.
5. In the same pot, add finely chopped celery, carrots, and golden onions. Sauté until softened.
6. Pour in white wine, scraping the bottom to deglaze the pot.
7. Return the beef to the pot, add shelled peas, and mix well.
8. Pour in vegetable broth, season with salt and black pepper, and add tomato paste.
9. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the beef is tender.
10. Adjust seasoning if needed and serve this delightful "Alps on the Table" stew hot, letting the flavors transport you to the heart of the enchanted mountain refuge.