Italian Beef Stew with Barolo

Pat the meat dry, remove coarse tendons if necessary and cut into 6 cm cubes. Fry the meat in hot olive oil for about 4 minutes over medium heat, turn and fry all around for another 3 minutes. Then remove the meat, season with pepper and salt.

Peel the onions and chop them roughly. Clean and peel the celeriac and carrot and also cut into large cubes. Heat the olive oil in a large roasting pan (Ø 38 cm).

Let the onions and vegetables in the remaining oil take on color in about 6-7 minutes. Stir in the tomato paste and roast for 1 minute, stirring constantly, scraping the base off the bottom. Deglaze with 1/3 of the barolo and boil for 1 minute. Pour in the vinegar, cook for 3-4 minutes, deglaze again with 1/3 Barolo and boil down again for 3-4 minutes. Add the rest of the Barolo and cook for another 2-3 minutes. Pour the veal and beef stock on top, add the meat again and bring everything to the boil. Add spices.

Cover the meat over a low heat for about 2 hours 45 minutes (longer does not hurt). stew soft. Lift the finished meat out of the sauce. Pass the sauce through a fine sieve, squeeze the vegetables well and throw them away. Bring the sauce to the boil again in a saucepan and reduce uncovered in 5 minutes over medium heat until creamy. If necessary, bind with a little flour-water mixture.

Put the meat back in the sauce and bring to the boil again. Season the casserole with salt, pepper and sugar.

Fry the pancetta in a non-stick pan and over medium heat on both sides for approx. 1 minute until golden brown and crispy. Lift out of the pan and degrease on kitchen paper. Place the pieces of meat with the crispy fried pancetta on preheated plates and serve with plenty of sauce and tagliatelle, garlic and potato puree (see cookbook) and caramelized carrots.