List of Ingredients
- beef (shoulder cut)
- allpurpose flour
- milk
- 4 OZ. of crushed tomatoes
- 2 OZ. of chopped parsley
- butter
- grated Parmigiano Reggiano PDO cheese
- 2 of bay leaves
- 1 of carrot
- 1 of celery stalk
- 1 of onion
- 1 of egg
- 1 of packet yeast
- Tomato paste
- Red wine
- Juniper berries
- Cloves
- Extravirgin olive oil
- Salt
Method
Finely chop the celery, carrot and onion and sauté them in a cast iron pot (ø 10 1/2 in.) for 8-10 minutes with a drizzle of oil, 3 juniper berries, the bay leaf and 2 cloves. Then remove the spices and leaf, add the meat cut into cubes and brown it for 8-10 minutes. Add 1/2 cup of wine and let it evaporate. Add the crushed tomatoes, 2 tablespoons tomato paste and salt and cook, covered, for 50 minutes. Meanwhile, prepare the bread crust by mixing the cold butter cut into pieces along with the parsley, flour, yeast, milk and Parmigiano cheese.
Knead the dough until it is even: it will be a bit sticky. Use floured hands to form balls of about 1 ounce each from the dough and place them on a tray lined with parchment paper. Brush them with the beaten egg and place them on top of the beef stew in the saucepan, entirely covering it. Bake for 20‐25 minutes at 400°F. Remove from the oven and serve immediately. This is an excellent main course that kids love too.