Stewed beef cubes with pickles, capers and red wine from Marcella Cucina by Marcella Hazan

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Notes about this recipe

  • Bloominanglophile on December 04, 2013

    This recipe is a bit long for a weeknight (browning the beef takes a bit of time in a small pan, as she recommends, as well as simmering the stew for 1 hour). However, it was delicious and hit the spot this snowy day. The cornichons and capers are an interesting twist to this dish--a first cousin to beef bourguignon as it were! I served it over German egg noodles accompanied by steamed cauliflower tossed with butter, a sprinkling of pecorino romano, and topped with toasted breadcrumbs.

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