How to make Beef Stew with Tomatoes, Wine and Peas

It seems there are as many spezzatino recipes as there are Italian cooks. This one is very traditional, perfect for a winter lunch or dinner. Serve it with boiled or mashed potatoes to soak up the deliciously rich sauce.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 tbsp flour
• 2 tbsp chopped fresh thyme or 1 tbsp dried thyme
• 2 1/4 lb braising or stewing steak, cut into large cubes
• 3 tbsp olive oil
• 1 medium onion, roughly chopped
• 1 jar (1 lb) sugocasa or passata
• 1 cup beef stock
• 1 cup red wine
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 2 cups shelled fresh peas
• 1 tbsp sugar
• salt and freshly ground pepper
• fresh thyme or cilantro, to garnish

1. 
    

   SERVES: 4 1) Preheat the oven to 325 F. Put the flourin a shallow dish and season with the thyme and salt and pepper. Add the beef cubes and coat evenly. 2) Heat the oil in a large flameproof casserole, add the beef and brown on all sides over medium to high heat. Remove with a slotted spoon and drain on paper towels.

2. 
    

   3) Add the onion to the pan, scraping the base of the pan to mix in nay sediment. Cook gently for about 3 minutes, stirring frequently, until softened, then stir in the sugocasa, stock, wine , garlic and tomato paste. Bring to a boil, strring . Return the beef to the pan and stir well to coat with the sause. Cover and cook in the oven for 1 1/2 hours.

3. 
    

   Stir in the peas and sugar. Return to the casserole to the oven and cook for 30 more minutes, or until the beef is tender. Taste for seassoning. Garnish with fresh thyme before serving.

[sunshineandrose]

on 3/25/2009 Sounds very good makes me hungry.5* recipe

[DoctorSnot]

on 1/17/2009 Yummy!