Ingredients for 4 people

  • 800 g of leg of beef
  • 200 g flour
  • 1 bottle of Amarone Valpolicella Doc Classico
  • 2 onions
  • 2 carrots
  • 1 stick of celery
  • 20 g of ground lard
  • 1 bay leaf
  • 3 tablespoons of extra virgin olive oil Veneto DOP
  • Beef extract
  • salt, pepper


  • Cut the meat into pieces and roll it in the flour
  • Heat the oil in a non-stick pan with high sides and add the chopped onion, carrots, celery and lard
  • Fry over a moderate flame
  • Add the meat and brown it well
  • Pour in the wine and add the bay leaf
  • Add salt and pepper to taste
  • Thicken with a spoonful of beef extract
  • Cover with a lid
  • Turn the flame down as low as possible
  • It should be slow cooked for at least four hours (stewed). Obviously, the wine will evaporate so, if necessary, top up the liquid with ladles of vegetable broth or hot water
  • By the time the cooking is almost done you will have meat that is stewed and that falls apart easily.
  • Remove the lid for the last half hour and turn up the heat slightly to reduce the sauce
  • Serve with slices of polenta

The best wine to accompany this recipe

Amarone della Valpolicella DOC Classico

Intense ruby red with garnet hues, elegant notes of ripe plum with hints of chocolate.

Remarkably harmonious on the palate with silky tannins, well balanced, mellow.