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Spezzatino di manzo (Italian beef stew)

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My mother-in-law-to-be whipped this up for dinner on Monday night, and it was so super tasty, I just had to share it with you.

It does take more than 2 hours to cook – but the meat was so tender and succulent and the pancetta and wine added so much beautiful flavour. What can I say, I just loved every mouthful – and I’m not just saying that to get brownie points with my future in-laws 🙂

I know most of us don’t have time to do this on a weeknight – but it’s a perfect weekend meal, and with a fancy name like Spezzatino di manzo – your friends are sure to be impressed if you served this up at your next dinner party. It’s also an ideal recipe for The Weekly Cook Up, because it can be cooked and frozen in preparation to take the pressure off later in the week when time is more precious.

Spezzatino di Manzo (Italian Beef Stew)

  •  1/2 a cup of plain flour
  • 1.5kg of chuck steak, cut into 5cm pieces
  • 1/4 cup of olive oil
  • 100gm of pancetta, cubed
  • 2 carrots, finely diced
  • 2 sticks of celery, finely diced
  • 1 brown onion, peeled and finely diced
  • 2 garlic cloves, crushed and chopped
  • 1 cup of dry white wine
  • 400gm tin of chopped tomatoes
  • 1 1/2 cups of beef stock
  • 1 tbs of chopped, fresh rosemary
  • 1 tbs of chopped, fresh sage (or 1 tsp of dried)
  • 2 tbs of capers, rinsed, drained and chopped
  • 1/4 cup of flat leaf parsley, chopped

Method

Place flour in a large freezer bag and season with salt and pepper. Add beef and shake to coat.

Heat 1 tbs of oil in a large, heavy-based pan over a medium to high heat and brown the meat, in batches, until it’s all browned and sealed. Set aside.

Add a little more oil to the pan and fry the pancetta, carrot, celery, onion and garlic for about 5 minutes, or until soft.

Turn up the heat and stir in the wine, scraping the bottom of the pan to remove the nice, flavourful brown bits at the bottom.

Stir in the beef, tomato, stock, rosemary and sage and bring to the boil.

Reduce the heat to low, cover and simmer for 1 hour and 20 minutes. After this cooking time, remove the lid for a further 40 minutes, allowing the sauce to thicken.

Finally stir through the capers and parsley and check the seasoning, adding salt and pepper to taste.

Serve with some yummy, creamy mashed potato.

Be inspired~

Lisa

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