# Purè, tartufo e stracotto di manzo

A recipe for beef stew served on a bed of truffle mashed potatoes.

- Total time: 200 min
- Cuisine: Italian
- Category: Side
- Language: en

## Ingredients

- 1 kg manzo cappello del prete
- 2 cipolle
- 2 carote
- 2 coste di sedano
- 2 spicchi d’aglio
- 500 ml vino rosso
- 500 ml brodo di carne
- 3 rametti di rosmarino
- 1 olio extravergine d’oliva
- 1 sale
- 1 pepe
- 800 g patate
- 100 ml latte
- 50 g burro
- 30 g tartufo nero fresco

## Instructions

1. Clean the meat from the outer membrane and cut it into cubes of about 4/5 cm.
2. In a large casserole, heat a little extra virgin olive oil and brown the meat on all sides until golden brown.
3. Remove the meat and set aside.
4. In the same casserole, add the sliced onions, diced carrots and celery.
5. Sauté for about 5-7 minutes, until the vegetables are tender.
6. Add the whole crushed garlic cloves, rosemary, tomato paste and cook for another 2 minutes.
7. Add the meat, deglaze with red wine, let the alcohol evaporate, add the broth, salt, pepper and cook covered for 2 and a half hours, or 3 if needed.
8. Boil the potatoes in salted water until tender.
9. Drain and let them cool slightly.
10. Pass the potatoes through a potato ricer into a large saucepan.
11. Add butter, milk, salt, pepper and finely grated black truffle, mix well until creamy.
12. Serve the hot beef stew on a bed of truffle mashed potatoes.
13. Garnish with truffle shavings, if desired.

## Equipment

- casserole
- knife
- cutting board
- wooden spoon
- strainer
- pot
- potato ricer
- grater

## Source

- Original video: https://www.instagram.com/reel/DFst_9HIRQv/?utm_source=ig_web_copy_link
- Recipe page: https://www.cliprecipe.com/recipe/d04606a6-5ca3-4b31-9602-9cc98a1a51fd
- Extracted: 2025-02-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt