Spezzatino
Italian beef stew. Incredibly comforting and so easy to make. This will quickly become a staple in your routine, just like it has in mine.
Ingredients
- 1 tbsp olive oil
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion
- 1 garlic clove
- 1 kg beef chuck cubed
- 500 ml red wine
- 2 tbsp tomato paste
- 2 L stock
- 1 sprig rosemary
- 2 tbsp cornstarch plus water to make a slurry
- Salt & pepper to taste
Instructions
- In a large pot heat the olive oil. Add the carrot, celery, onion and garlic. Fry on low heat until soft. About 10 minutes.
- Add the beef chuck and cook until nicely browned on all sides.
- Remove the garlic. Deglaze with red wine and mix in the tomato paste.
- Once the alcohol has been cooked off, add the stock and rosemary. Cover and let it simmer on low for 2 hours.
- About 15 minutes before done, whisk together the cornstarch with a few tablespoons of water to make a slurry. Add it to the pot and stir until it thickens.
- Serve with rice or polenta!