Spezzatino (tuscan Beef Stew) Recipe at MyDish

Spezzatino (tuscan Beef Stew)

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Method

  • In a saucepan heat the oil and crushed garlic then add the meat cut into cubes of about 3 cms and brown for about 20mins. Pay attention that during this stage of the process the garlic doesn’t burn because it will give the meat a bitter taste. At this point if you wish, you can add the glass of red wine.

  • Now add the salt and pepper to taste and then add the sifted flour. The flour is added to allow the sauce to ‘stick’ to the meat.

  • Stir well and after about 3mins add the chopped tomatoes, lower the flame and allow to cook, covered for about 1.5 hours.

  • Like all stews, allow the meat to cool a little before serving, it is much nicer not steaming hot.


    • Tips

    • Boiled or oven roasted rosemary potatoes are also a wonderful side dish and of course, the only ‘gravy’ you will need are the juices from the ‘spezzatino’.

    Comments Add your comment

    Ingredients

    • 1kg Muscle Veal
    • 3 Cloves Garlic
    • 6 tbsp olive oil
    • 1 glass red wine-optional
    • 2 tbsp Flour
    • 1 kg chopped tomatoes
    •  salt and pepper

    By Views 188  Added Thu Sep 27 2012


    It is a delicious dish and very versatile. It can be enjoyed as a main course or as a pasta sauce, on ‘crostini’ or served with polenta

     

    In Tuscany this stew is typically made with potatoes. When the meat is three quarters done, add about ½ kilos of peeled and dice potatoes. If it seems too dry, you can add some broth. Read More