← Nouns Cooking · Italian

Ingredients

• 1 kg stewing beef (chuck or shin), cut into 4 cm chunks
• 2 tbsp plain flour
• 4 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Carrot, diced
• 2 celery sticks, diced
• 2 cloves Garlic, chopped
• 1 tbsp Tomato purée (paste)
• 250 ml dry red wine
• 500 ml hot beef stock
• 1 sprig Rosemary
• 3 sage leaves
• 2 Bay leaves
• 600 g Potato, peeled and cut into 3 cm chunks
• 150 g frozen peas (optional)
• Salt
• Black pepper

Method

1. Pat the beef dry, season with salt and pepper and toss in the flour. Heat 3 tbsp of the oil in a heavy casserole over medium-high heat and brown the meat in batches for 8–10 min, until well coloured all over. Lift out onto a plate.
2. Lower the heat to medium, add the rest of the oil with the onion, carrot and celery and cook for 8 min, stirring, until soft and lightly golden. Add the garlic and tomato paste and stir for 1 minute.
3. Pour in the wine and let it bubble for 3 min, scraping the bottom of the pan, until reduced by half.
4. Return the beef with its juices, add the stock, rosemary, sage and bay, and bring to a simmer. Cover and cook on the lowest heat for 1½ hours, stirring now and then.
5. Add the potatoes and a little water if the stew looks dry. Simmer uncovered for 40 min more, until the beef breaks apart with a spoon, the potatoes are soft and the sauce has thickened.
6. Stir in the peas, if using, for the last 5 min. Remove the herb stalks and bay, taste for seasoning and serve with bread or polenta.

Tips

• Don’t crowd the pan when browning; well-seared meat gives the sauce its deep flavour.
• Like most stews, it’s even better reheated the next day.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar RecipeTin Eats