The Rodeo has arrived to Houston and it’s a big celebration every year. The entire city really gets into it with themed dinners and fun activates. The schools have Go Texan Day and dress up and practice all kinds of dances like do-si-do.
This year I especially like what Chef Giancarlo is doing over at Arcodoro this week. On March 6th they are hosting a Longhorn Cowboy Dinner that has an Italian Twist. I can’t tell you how much I love this idea. The attire for the evening is Italian Cowboy Chic which means you better grab your Lucchese boots and stroll on over there.
The details are posted below in a flyer, so reserve your spot soon!
Chef Giancarlo also shared this recipe with me: Spezzatino di Manzo, which is an Italian beef stew. I made it over the weekend and the family just about licked the bowl clean it was so good. I served it with my Rustic Italian Bread that soaked up every bit of it.
Give it a try and if you can go visit Chef Giancarlo for an evening of Italian Cowboy Chic!
Spezzatino di Manzo (Italian beef stew)
Ingredients:
7 teaspoons olive oil, divided
1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley
Preparation
1. Heat a Sauce pot medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from the heat.
2. Add 2 tablespoon oil to sauté pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Put the meat and the wine reduction in the sauce pot with the vegetables and return to the heat . Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
4. Serving suggestion : Serve the beef stew over corn meal or Italian Polenta with generous amount or grated parmesan cheese.
5. Paring wine: Rosso Montalcino, Chianti Cassico , Barbaresco delle langhe, Montepulciano D’Abruzzo.
Buon appetito dal Vostro Chef Giancarlo Ferrara
Grazie Chef Giancarlo! Un Abbraccio a Te 
Carrie
