Italian cuisine
Advanced

Tuscan Beef Scottiglia With Mushrooms and Asparagus

Every step of this recipe will maximize the flavors. A traditional full-bodied Italian beef stew with the typical ingredients. The beef will melt in your mouth. The rich and robust sauce is comforting during those winter months. you can serve with fluffy mashed potatoes or a thick ribbon pasta like tagliatelle.

Tuscan Beef Scottiglia With Mushrooms and Asparagus
5 stars rating if you like it!
Done
close
Recipe
PRE TIME: 15 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 1 hr 45 min
2 SERVING
Ingredients:
  • Tuscan Beef Scottiglia
  • 1/4 cup Olive oil
  • 3 cloves Garlic
  • 1 large Yellow onion, diced
  • 1 tsp. Salt
  • 1/2 tsp. Ground black pepper
  • 2 tbsp. Tomato paste
  • 2/3 qt. Red wine
  • Beef Chuck
  • 2 tbsp. Olive oil
  • 1 lb. Beef chuck
  • Vegetable
  • 2 tbsp. Cooking oil
  • 8 oz. White mushroom
  • 4 oz. Asparagus, peeled
  • 1 tsp. Salt
  • 1/8 tsp. Ground black pepper
  • 3 tbsp. Parsley, chopped
  • Garnish
  • Parsley, chopped
Directions:
Step 1
Step 1
1
Heat a pan and add olive oil, the large diced beef chuck,
Step 2
Step 2
2
Heat it up a large casserole, with olive oil, then let the garlic clove with the skin on getting gold color in the oil, remove it and add the chopped yellow onions, let the onion cook until light brown, add cooked beef chuck, seasoned with salt and black pepper, add a spoon of tomato paste, reduce the flame and let it stew on low heat.
Step 3
Step 3
3
On the site pour in the wine in a saucepan, bring to boil, and burn out the alcohol, then add the wine into the casserole with the beef stew, let the meat cooked with the wine until tender.
Step 4
Step 4
4
In the meantime, cut the mushrooms into pieces and sautéed them with parsley in a skillet. Peeled the stemmed of the asparagus and sautéed raw in another skillet with oil, keep mushrooms and asparagus warm.
Step 5
Step 5
5
Add the sauteed mushrooms to the beef stewed as soon as the meat will be tender, turn of the flame, mixed in.
Step 6
Step 6
6
Rectangular entrée plate. Asparagus on the edge of the dish. Scooped in between the asparagus, garnished with parsley leaves. Enjoy!
More Like This