Beef Stew with Peppers, Potatoes, and Milk

Spezzato di Manzo al Latte con Patate e Peperoni

Preparation info

  • For


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • cup vegetable oil
  • pounds beef chuck in cubes of about 2 inches


  1. Choose a skillet or sauté pan in which you’ll be able to brown all the beef cubes without overlapping. If you have no pan quite that large, plan to do the meat in two stages. Put in the vegetable oil, turn on the heat to high, and when the oil is quite hot, slip in the meat. It should sizzle as it goes in if the oil is hot enough. Turn the meat over to brown it evenly on