Aglianico Stew

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Aglianico Stew
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it de fr es br
  • Lactose Free
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 2 h 20 min
  • Serving: 4
  • Cost: High
  • Note + 1 night of marination

PRESENTATION

Recipe by
Rossella Maraio

Picture this: a cozy winter evening in Southern Italy. It's where comfort food really shines. And, honestly, one dish that stands out is the Aglianico wine stew. It is a true classic, showcasing the depth of the region's culinary traditions. The secret? Well, it’s all about marinating beef in bold Aglianico wine—a famous grape from Campania and Basilicata. And you know, this wine gives the stew its distinctive earthy and rich flavors. Really, really unique.

The process kicks off with soaking the meat in wine and herbs for hours. It just absorbs those deep notes. As it slowly cooks, your kitchen fills with these warm, inviting aromas. It promises a meal that's comforting and full of character—no question.

So here's the thing, this stew is different from its Northern counterparts, like Brasato al Barolo. It's got this rustic charm and a southern twist thanks to the Aglianico base. On cold nights, a pot of this red wine braised beef simmering away makes everything better. The strong taste of Aglianico blends seamlessly with the beef, creating a stew that's velvety and aromatic.

In places like Campania or Basilicata, locals might toss in seasonal veggies or serve it with crusty bread. And the sauce? It's perfect for soaking up the moist goodness. Patience is key here—the slow-cooking method ensures the meat becomes fall-apart soft, and the sauce turns into a rich masterpiece. Honestly, it’s no wonder that when a beef stew with red wine like this is on the table, friends and family just gather around.

Aglianico's robust character perfectly complements the beef, giving each spoonful a good mix of tangy wine and hearty, meaty goodness. Anyone who dedicates time to crafting this Aglianico wine recipe will see—it’s the kind of dish that makes winter feel a bit warmer and a lot more delicious. Whether you’re right in the heart of Southern Italy or bringing a taste to your own kitchen, this stew is a crowd-pleaser. Seriously good.

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INGREDIENTS

Pork 3.3 lbs (1.5 kg) - (fish-bell cut)
Red wine 5 glasses (750 ml) - Aglianico
White onions 1
Carrots 2
Celery 2 ribs
Type 00 flour 1 spoonful
Bay leaves 2 leaves
Sage 2 leaves
Rosemary 1 sprig
Extra virgin olive oil to taste
Fine salt to taste
for the broth
Water ¾ cup (200 g)
White onions ½
Carrots ½
Celery ½ rib
Cloves 2
Preparation

How to prepare Aglianico Stew

To prepare the Aglianico stew, first, cut the meat into coarse pieces 1, then place it in a baking dish 2 and cover it with the wine 3.

Season with bay leaf, sage, and rosemary 4, cover with plastic wrap 5 and let the meat marinate overnight in the fridge. The next day, continue with the preparation: prepare the sauté by finely chopping onion, carrot, and celery 6 and set aside.

Drain the meat, keeping the marinade 7. Flour the morsels 8 and then prepare the broth by placing the reserved marinade, water, cloves, half an onion, half a carrot, and celery in a pot. Salt 9, and cook for 10 minutes.

Strain the broth 10 and keep it warm. Now pour the sauté into a large pot, stew for 2 minutes with a drizzle of oil, then add the meat 11 and let it brown on all sides for about 7 minutes. At this point, add the broth 12.

Cover with the lid 13 and cook for 2 hours on low heat. When cooking is complete, adjust the salt 14 and serve the Aglianico stew hot 15.

Storage

Aglianico stew can be stored in the fridge for a couple of days. You can freeze it after cooking if you have used fresh ingredients.

Tip

Accompany the Aglianico stew with mashed potatoes or a skillet of seasonal vegetables!

For the translation of some texts, artificial intelligence tools may have been used.
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