Italian Tomato Beef Stew/Spezzatino

Italian Beef Stew/Spezzatino

@mangia.con.elena  

Beef spezzatino is one of the most traditional dishes in Italy. There are endless varieties and every family has its own recipes. It can be enjoyed over polenta or mashed potatoes or served with some nice, crusty bread. It is both filling, satisfying and so delicious. 

Spezzatino is made with cheaper cuts of beef, pork, lamb or veal.  It  braises in the oven for a minimum of 3 hours at a lower temperature which allows the meat to tenderize and the sauce to become rich and flavourful. Not to mention the smell in your house! Serve it up with some nice crusty bread and a glass of wine and you have a great home cooked meal that is filling and so satisfying! 

As always, the ingredients are just suggestions. No recipe is set in stone. Make it your own by adding what you would like and taking out what you don't like!

 I use a large 7 quart dutch oven but a dark roasting pan with a lid will work as well. This can also be made in the slow cooker. Set at low for 7-8 hours and remove lid the last half hour and turn on high if it is too liquidy. 

As with all of my recipes the measurements for spices and addition of ingredients are just estimates and suggestions. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. It is equally important to build your seasoning by layering on the seasons with each step. Quanto basta  is what Italian cooking is all about.  

Let your taste buds be your guide!

Cominciamo!

 

Ingredients

• 1-2 pounds of cubed stewing beef. Remove fat and cut down to mouth size chunks
• 1 28 oz can San Marzano whole tomatoes (break down tomatoes with hands)
• 2 tbsp tomato paste
• beef stock 
• 1.5 cups red or white wine
• 1 lg onion quartered and separated
• 2-3 whole, peeled garlic cloves (QB)
• 2-3 large chopped carrots
• 2 diced celery sticks
• 5-6 potatoes peeled and chopped
• peas (optional)
• 2 bay leaves
• 2 tsp each oregano and thyme
• salt, pepper, italian seasoning and garlic powder
• flour (QB)

Directions

1. Preheat oven to 350 and place rack in middle of oven.
2. Place meat in oven and season liberally with salt, pepper, seasonings and garlic. 
3. Sprinkle with flour and stir ensuring that all the meat is covered
4. Add 2 tbsp of tomato paste (if using a small can, about half) into middle of pan and stir to spread it around.
5. Add wine. Wine should be enough to lightly cover bottom of pan once stirred into meat. This is what will help flavour and tenderize the meat 
6. Add onions, garlic, carrots, parsnips and potatoes.
7. Add tomatoes with juice and stir in. 
8. Add stock to ensure there is enough liquid in pan to cover the stew by just a little-no more than an inch. You can always add more stock or even water as it cooks if it begins to dry out. Give it a good stir.
9. Tuck in bay leaves.
10. Cover and put in stove
11. Allow to cook at 350 for first half hour then turn down to 300 for remaining time. 
12. Check every once in a while and give it a stir to spread around the flavours. Check seasonings and adjust and add more liquid if needed.
13. Add frozen peas about half hour before removing from oven
14. Enjoy the smell!!!