• 1 piece of beef suitable for stews
• 2 large golden onions
• 2 carrots
• 2 celery stalks
• ½ lt of Valcalepio doc rosso riserva
• 250 cl of water
• half a cinnamon stick
• 5 cloves
• 2 bay leaves
• 1 clove of garlic

Clean and cut the vegetables into large pieces. Put the meat and vegetables in a pressure cooker and brown well. When well browned, and the half stick of cinnamon with the cloves, bay leaf, salt and simmer with a little wine. When it has simmered, add the remaining wine with the water. Cover and cook for 35 minutes. When it is ready, cut the meat into slices, blend the sauce, put the meat in the pan, add salt and, if needed, reduce the sauce. Serve with polenta.

Photo and text by:
Comunità Montana dei Laghi Bergamaschi
www.cmlaghi.bg.it
From “Strada Verde dei Monti e dei Laghi Bergamaschi – Dalla Terra al Palato – From the Earth to the Taste”