FRENCH STEW

FRENCH STEW

(Stufato alla francese)

Prepare on the bottom of the saucepan a layer of thin slices of ham , on which place several little cubes  of bacon. In the middle place a bunch of parsley, and around this some cloves, half an onion sliced, a few carrots in little cubes several young onions, bay-leaf,
 salt, and pepper.Use Stewing beef that you have marinated for 24 hours with one bottle of wine six shallots , celery and onion.

On this bed lay the meat that may be larded with bacon or ham and seasoned with salt, pepper and a taste of cinnamon. Pour on the meat two cups of soup stock or water and one cup of white wine. Cover the saucepan hermetically and cook on a very low fire for five hours.Serve with mash or Polenta, let the sauce gravy run into the mash or polenta. Use a wine like Primitivo