Beef stew the Italian way, or as the Italians say: Spezzatino di manzo. A delicious stew with common ingredients such as ribs or scallions, shallots, garlic, carrots and celery. Flavored with fresh Italian herbs, red wine and beef stock. You can serve it with baguettes, oven fries and vegetables such as green beans.
Ingredients 4 persons
750g beef rib steak cut into bite-sized pieces
150 ml red wine
2 stalks celery brunoise sliced
2 cloves garlic chopped
2 large shallots chopped
2 beef stock cubes (maggi less salt)
1 carrot, peeled and cut brunoise
1 cup Italian fresh herb mix (sage, rosemary, thyme and oregano)
3 tbsp flour
Pepper and salt from the mill to taste
a knob of unsalted butter and a splash of olive oil
Heat oil and butter in the pan and gently sauté the shallot, garlic, carrot and celery for about 5 minutes. Meanwhile, dust the patted dry meat cubes with the 3 tbsp flour.
Add the meat and fry it until the meat has acquired some color. Sprinkle the contents of the pan with a few turns of salt and pepper.
Add 150 ml of red wine and stir well. Finally, add 500 ml of hot beef stock and add the Italian bouquet garni. (Herb tuft tied together with kitchen twine).
Cover the pan and let it simmer gently for 2 – 2 1/2 hours. Cover the pan for another 30 minutes to allow the sauce to thicken. (or bind with a cornflour paste).
Serve with tasty fresh baguettes and a fresh salad or tasty green beans.