Beef Stew with Peppers, Potatoes, and Milk

Name: Beef Stew with Peppers, Potatoes, and Milk (Spezzato di Manzo al Latte con Patate e Peperoni)
Yield: For 8 Persons
Cuisine: Italy
Ingredients: 6 or 7 large onions, peeled and cut into wedges 1 inch thick, about 5 to 6 cups; Salt; ⅛ cup vegetable oil; 3¼ pounds beef chuck in cubes of about 2 inches; 1 red and 1 yellow bell pepper, peeled and cut into 1-inch strips; Black pepper ground fresh; 3 tablespoons extra virgin olive oil; 1 red and 1 yellow bell pepper, peeled and cut into 1-inch strips; 6 boiling potatoes, peeled and cut into 4 or 5 pieces; 1 cup whole milk

Spezzato di Manzo al Latte con Patate e Peperoni

Preparation info

For
8
Persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

⅛ cup vegetable oil
3¼ pounds beef chuck in cubes of about 2 inches

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

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