Stew with peas (Spezzatino con piselli)
The stew is certainly one of the most characteristic second courses of Italian kitchen. Only a few ingredients are enough to obtain a rich and succulent second course. For an optimal result, first of all you have to choose the right cut of meat, in this case of beef: we recommend the front parts that is muscle, pulp, neck, breast or real. To obtain an extraordinary softness in addition to slow cooking, the meat must be floured before being seared at the beginning to seal it. Follow this recipe step by step and you will see how good it is!
Ingredients
800 g of beef
400 g of peas (frozen)
1 branch of celery
1 carrot
1 onion
A little bit of flour (‘00’)
80 g of white wine
500 g of water and vegetable stock
Salt
Pepper
Extra-virgin olive oil
10 g of tomato paste
Method:
Cut the onion, the celery and the carrot in small pieces.
Cut 800 g of beef in cubes and flour them.
In a pot, pour a thread of oil and the beef. While mixing, brown the beef on high heat for few minutes.
Add 80 g of white wine and let it evaporates. Add Salt and pepper.
Low the heat and add the cut celery, carrot and onion. Cook for few minutes while mixing.
Pour 500 g of water with vegetable stock and 10 g of tomato paste. Mix.
Cover it and cook on low heat for about 1 hour and 40 minutes (mix it from time to time and add some vegetable stock in hot water if the compost is too dry).
Now, add the frozen peas and a little bit of water and cook for other 15 minutes.
At the end, taste the beef. If it’s still though, then cook it for a little more.