How do you store Italian stew?

Name: Italian Stew with Pasta and Parmesan
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: For the stew:; 1200 g beef stew meat; Salt and pepper; 3 tbsp olive oil; 1 large sweet onion, finely chopped; 3 cloves garlic, finely chopped; 2 tbsp flour; 300 ml red wine; 300 ml veal stock; 400 g canned diced tomatoes; 1 tsp dried oregano; 5 cloves; 1 to 2 tbsp balsamic cream; 70 g tomato paste; For the pasta:; 350g spaghetti or linguini; 250g Parmesan cheese, freshly grated; Extra olive oil for serving

Let the stew and pasta cool completely before storing them. Store the stew and pasta separately. This prevents the pasta from becoming mushy and helps maintain the best texture. Storing Airtight containers: Place the stew in an airtight container. Do the same with the pasta. Refrigerator: Store both the stew and the pasta in the refrigerator if you plan to eat it within 3-4 days. Freezer: If you want to keep it longer, place the stew in a freezer-safe container or bag and freeze it. It can be stored for up to 3 months. The pasta can also be frozen, but the texture may change. Reheating Stew: Heat the stew over low heat in a pan or in the microwave until it is hot. Add a little water or broth if it has become too thick. Pasta: Heat the pasta in boiling water for a few minutes or in the microwave. Add a splash of olive oil to prevent it from sticking. Serving Combine: Add the pasta to the hot stew or place the stew on top of the pasta. Garnish: Sprinkle freshly grated Parmesan cheese over it and add a drizzle of olive oil before serving. This way, the flavor and quality of your Italian stew with pasta and Parmesan are optimally preserved. Enjoy!

Italian Stew with Pasta and Parmesan

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45min

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Delicious Italian stew with red wine, tomatoes, and oregano, served with pasta and Parmesan cheese. Ready in just 35 minutes!

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Ingredients

What do you need?

Quantity: 4P

For the stew:
1200 g beef stew meat
Salt and pepper
3 tbsp olive oil
1 large sweet onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp flour
300 ml red wine
300 ml veal stock
400 g canned diced tomatoes
1 tsp dried oregano
5 cloves
1 to 2 tbsp balsamic cream
70 g tomato paste

For the pasta:
350g spaghetti or linguini

250g Parmesan cheese, freshly grated
Extra olive oil for serving

For the pasta:
350g spaghetti or linguini

250g Parmesan cheese, freshly grated
Extra olive oil for serving

Preparation method

How do you make this?

Pat the meat dry and season with pepper and salt.

Add olive oil to the Cookeo and select the 'Manual mode' option and then 'Browning' as the cooking method with the intensity 'Firm browning'. Brown the meat well all around. Do this in two batches so that the meat can brown properly.

Remove the meat from the Cookeo and now sauté the sweet onion and garlic until translucent. Add tomato paste and mix well.

Add the meat back in and sprinkle with flour. Stir well until all the flour is gone.

Add red wine, veal stock, and diced tomatoes. Stir again well, season with pepper and salt, oregano, cloves, and balsamic cream.

Close the Cookeo to start pressure cooking. Select the 'Manual mode' option again and then 'Under pressure' with the intensity 'High pressure' for 35 minutes.

Cook the pasta as indicated on the package.

Plate the pasta in deep plates, with the tender Italian stew on top and finish generously with freshly grated Parmesan cheese and a drizzle of olive oil. Enjoy!

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