Spezzatino (Beef Stew) | Recipes of Italy

An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 1 1/2 pounds beef stew meat

- 1 medium onion, diced

- 2 celery stalks, diced

- 2 carrots, chopped

- 3 cloves garlic, peeled and minced

- 2 bay leaves

- 1/2 cup white wine

- 1/3 cup extra virgin olive oil

- 1 bag frozen petite or baby sweet peas (16 ounces)

- 3 medium tomatoes, diced

- 2 medium russet potatoes, peeled and cubed

- 1 can tomato sauce or tomato puree (28 ounces)

- 1/8 teaspoon nutmeg

- Salt

Directions

1. In a large sauté or braising pan over medium high heat, add the olive oil, white wine onion, celery, carrot, garlic, a pinch of salt and the bay leaves. Sauté the mixture until the onions and celery begin to turn translucent, about 3 - 5 minutes.

2. Add the meat and the nutmeg to the pan. Sauté the meat for 3 - 5 minutes, and then cover the pan and cook for another 15 minutes, stirring every few minutes.

3. Add the peas, potatoes, tomatoes and tomato puree to the pan along with 1 cup of water and a generous pinch of salt. Stir the ingredients well, lower the heat to medium and cover the pan. Let the stew simmer for 35 - 40 minutes, stirring occasionally. If the stew becomes too dry while simmering, add a 1/2 cup of water as necessary until you reach your desired consistency.

4. When the meat is cooked well and is tender, the stew is ready. Taste and add salt as desired. If the stew has too much liquid, raise the heat to high, uncover the pan and boil on high for another 10 - 12 minutes or until you reach your desired consistency. Discard the bay leaves, plate and serve.