Beef stew

Our kitchen is all about seasonal vegetables and local ingredients. Whenever we serve a meat dish it needs to be really worth our while. Like this stew recipe.  Prepare this dish in advance, because the meat needs a while. This is a convenient recipe whenever you have people over for dinner,  so you don’t have to spend much time in the kitchen but rather on your guests. Try replacing beef with deer for a change or other game.


  • Approx. 800 g beef
  • 1 tablespoon of flour
  • Olive oil
  • 100 g streaky bacon
  • 2 carrots
  • 1 ½ medium size onions
  • Celery, 2 stalks finely chopped
  • 1 tomato
  • 150 ml red wine
  • 150 ml stock
  • Parsley
  • Thyme
  • 1 bay leaf
  • 2 cloves
  • 1/2 chilli (or less)
  • salt, pepper, sugar to taste
  • lemon and parsley to garnish 


  1. Cut the vegetables into small pieces and (except for the tomato) sauté them together with the bacon in some olive oil.
  2. Cut the meat into cubes, dust with flour and season with salt and pepper. An easy way to do this is using a (recycled, clean) plastic bag and put meat, flour, salt and pepper, close the bag and shake until the meat is evenly covered. Take the floured meat out of the bag.
  3. Add the meat to the lightly browned vegetables and fry.
  4. Then add the herbs and tomato, deglaze everything with the wine and stock.
  5. Cook for about 1 ½ to 2 hours.
  6. Season to taste with some lemon, salt, pepper and sugar.
  7. Garnish with finely chopped parsley.


  • The stew goes well with white bread, rice or pasta. Depending on whether it is served after an appetizer in the tradition of Italian cuisine.


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