Spezzatino - Italian Beef Stew
Make-ahead Spezzatino - Italian beef stew with tender meat, peas, and aromatic herbs in a rich tomato sauce, ready in 2 hours.
Ingredients
- 1.5 lb beef or veal, cubed 700 g
- 3 tbsp tomato paste 40 g
- 1 bay leaf
- Fresh herbs: sage, parsley, rosemary
- 1 ½ cups water begin with 1 cup, add more as required
- 3 tbsp flour additional if necessary
- Extra virgin olive oil
- Salt and black pepper to taste
- 3 cups peas 450 g
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- ⅓ cup red wine
Instructions
Dice Soffritto Vegetables:
Dice carrot, celery, and onion finely for the soffritto.Chop Fresh Herbs:
Chop sage, rosemary leaves, and parsley finely; keep bay leaf whole.Flour Meat Cubes:
Slice beef or veal into uniform medium cubes. Coat each piece in flour, shaking off excess.Cook Soffritto:
Warm a generous amount of olive oil in a pan over medium-low heat. Add diced carrot, celery, and onion. Cook, stirring now and then, until tender. Move soffritto to a bowl.Brown Floured Meat:
In the same pan, add another generous drizzle of olive oil and the floured meat. Brown each side for several minutes.Add Wine and Reduce:
Add chopped herbs and stir. Pour in red wine and cook on high heat until nearly evaporated.Combine and Simmer:
Return soffritto to the pan. Pour in hot water or broth, add bay leaf and tomato paste. Mix thoroughly.Slow Cook Covered:
Cover and simmer on low heat for 1.5–2 hours, adjusting based on meat type and cut.Add Peas and Season:
A few minutes before finishing, stir in peas. Check seasoning and adjust salt. Cook for 5 more minutes, then remove from heat.Serve or Store:
Serve hot or warm. Refrigerate for up to 2 days or freeze for up to 3 months.