Stracotto di manzo con fagioli rossi e patate 
Beef Stew with Red Beans and Potatoes
The origins of beans (Phaseolus spp.) are ancient, dating back to the dawn of time in Central America, particularly in Mexico, where they were cultivated as early as 5000 BC. These species arrived in Europe during the first ocean crossings and quickly found an ideal growing environment on the old continent, gradually replacing European bean crops belonging to the Vigna genus. From that moment on, beans began to conquer the palates and arable lands from Europe to the Far East, and over this five-century journey, a variety of beans developed, even very different from each other. This led to the red bean, which is simply a common bean (Phaseolus vulgaris) characterized by a red skin of varying intensity, sometimes mottled. In Italy, we have many typical varieties of legumes, and among these, we can find at least two types of red-skinned beans, which are world-renowned excellences, such as the red bean of Lucca and the Lima bean.
Beef Stew with Red Beans and Potatoes
The origins of beans (Phaseolus spp.) are ancient, dating back to the dawn of time in Central America, particularly in Mexico, where they were cultivated as early as 5000 BC. These species arrived in Europe during the first ocean crossings and quickly found an ideal growing environment on the old continent, gradually replacing European bean crops belonging to the Vigna genus. From that moment on, beans began to conquer the palates and arable lands from Europe to the Far East, and over this five-century journey, a variety of beans developed, even very different from each other. This led to the red bean, which is simply a common bean (Phaseolus vulgaris) characterized by a red skin of varying intensity, sometimes mottled. In Italy, we have many typical varieties of legumes, and among these, we can find at least two types of red-skinned beans, which are world-renowned excellences, such as the red bean of Lucca and the Lima bean.
Cooking Instructions
- 1
After taking it out of the fridge a couple of hours earlier, clean the meat with paper towels, then remove the tough outer parts. Cut it into stew-sized pieces. Season with salt, pepper, and lightly flour them.
- 2
Meanwhile, prepare a mixture of celery, carrot, onion, garlic without the germ, and a small sprig of rosemary. In a large, preferably iron, pot, heat a couple of turns of oil. Sear the meat well on all sides over high heat. Then turn off the heat but keep it warm.
- 3
In the pot where everything will cook, add the sauté with a drizzle of oil. Cover and let it soften. Add the meat. Stir gently to flavor. Add the bay leaf, wine, and let the alcohol evaporate over high heat. Now add the (hot) broth and cook for about half an hour covered over low heat.
- 4
Now add the tomatoes with a pinch of salt and a few drops of Tabasco. Cook covered over low heat for about an hour and a half. Now add the potatoes cut into pieces and the beans. Cook until the potatoes are tender (not mushy). Always check that it doesn't dry out too much (add broth).
- 5
Adjust the salt and serve with a drizzle of raw oil. Enjoy your meal!
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