Stew with Milk

L'Antro dell'Alchimista
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Description

This focaccia hails from the Apulia region in Southern Italy and features cherry tomatoes, pitted, sliced black olives and oregano. Meanwhile, he dough contains durum wheat, brewer's yeast and potatoes. Once it's rolled out, has risen and gets topped it's popped into the oven for a half-hour at most; then, it's served warm and crusty. Consider topping it with whatever is at it's seasonal best since this is a versatile recipe.

Ingredients

800 grams stew (beef)
3 purple onion (sliced thinly)
5 ounces white wine
1/2 bouillon cube
400 milliliters milk
extra-virgin olive oil
ground nutmeg
salt
flour

Directions

1Saute the extra virgin olive oil with the onions in a large, deep saucepan, adding water when needed.
2Coat the meat with the flour, add it to the saucepan, and brown it well.
3Add the wine and allow it to evaporate completely.
4Next add the milk and cook on low heat, simmering for approximately 40 minutes.
5Add some broth prepared by dissolving the bouillon in some warm water.
6Cook the stew until the sauce has thickened and become velvety in consistency.
7Serve hot.
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NutritionView more

210Calories
Sodium11%DV270mg
Fat12%DV8g
Protein14%DV7g
Carbs7%DV21g
Fiber8%DV2g

PER SERVING *

Calories210Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium270mg11%
Potassium390mg11%
Protein7g14%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber2g8%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.