800g – 3×3 cm across cut cubes of shoulder clod beef

2 medium-sized onions

2 medium-sized carrots

150g champignon mushrooms

2 l red wine for cooking

2 bunches of fresh rosemary

240g tagliatelle boiled pasta

Salt and pepper

Oil for cooking

50 g tomatoes paste

White flour



 Preparation mode shoulder clod stew with vegetables:

Heat the oil in a deep iron steel skillet and sear rapidly the beef cubes seasoned with salt and pepper. Before cooking the beef, divide it into 4 portions and brown the portions one by one to avoid cooling the oil and exposing the beef to the heat for a longer time, so that the fiber does not harden. Then remove the beef cubes from the pan and let them drain.


In the remaining oil brown on medium heat the onion cut into 2×2 cm across cubes, until translucent. Then add the tomatoes paste and the red wine and let all simmer until you get a sauce reduction with well browned onion.


Sprinkle everything with flour, mix well, add the beef cubes, mix again, pour the wine and season with a sprig of rosemary. Bring to a boil, remove the foam when necessary and let simmer.


The boiling time varies depending on how long the beef has been before matured. Boil for 1 ½ to 2 hours and verify if it is enough cooked. Remove a piece of beef and press it with your finger; if it is very soft when pressed, it has been sufficiently boiling; but if it is stiff, it must still boil. The softer it is, the shorter the boiling time.



During boiling, the liquid evaporates. Always fill the liquid level in the pan so that the beef is completely covered. First of all, use wine and at the end, tomatoes paste if needed.


Peel he carrots and cut them 1 cm-thick slices (if you have only large carrots, cut them first in halves lengthwise). Heat a little oil a pan and soften the carrot slices slightly, then add them in the stew after 1 hour of simmering.  Cut the large-sized mushrooms in quarters, the medium-sized ones in 2 and the only wash the little ones. Stir them fry rapidly in another pan, them season them with salt and pepper.


When the beef has boiled enough and the sauce is slightly thick, season with more salt and pepper, if necessary.


Boil the tagliatelle pasta in salted water. Place the boiled pasta in a circle on the plate. In the middle of the pasta put some stew with enough sauce and garnish with mushrooms and a sprig of rosemary.


If some of the beef stew remains, warm a little the next day and serve. It will be spicier and tastier.


 Enjoy your meal!

 You can find the angus shoulder clod in the Frozen Pack. Order it from HERE.