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Italian stew beef spezzatino with peas – How To Cook Simple Recipes
The italian stew beef known as “spezzatino” with peas is a very juicy and tasty main course meat dish. Excellent during the cold winter time, but irresistible even during all the other seasons, you can enjoy this stew meat with a side dish of polenta or mashed potatoes. In this easy recipe we added sweet peas to the sauce but you can even decide to substitute them with diced potatoes. This italian recipe takes about 2 hours of slow simmering but you’ll be rewarded with a delicious and juicy fork-tender meat.
TIP: if you have a pressure cooker you can use it and cut the cooking time to 45 minutes (30 minutes at step 2 plus 15 minutes at step 3)! What a great kitchen cookware, a must have to cook in no time!
This recipe makes about 4 servings.
INGREDIENTS
3 tbs extra virgin olive oil
2 tbs red onion – coarsely chopped
1 or 1.5 lb stew meat
1/2 cup red wine
1 cup plus 1/2 cup crushed tomatoes
1 beef bouillon cube
2 cup water
10 oz sweet peas – fresh or frozen
STEPS
1 – In a hot pot pour 3 tbs of extra virgin olive oil, then add the onion and let cook on medium high heat until golden. Add the beef (cut in chunks) and cook until light brown. Deglaze the beef with wine and let it cook until the sauce thickens.
2 – Once the wine sauce is reduced, add the crushed tomatoes, the beef bouillon cube, 1 cup of water and stir. Cover the pot with a lid and cook on low heat for about 1 hour and a half, stirring occasionally.
3 – After this cooking time, add 10 oz of sweet peas and 1 cup of water and stir. Cover the pot and simmer for 20 minutes, or until the peas are cooked and the beef is fork-tender.
4 – Serve the Italian stew beef spezzatino with polenta, mashed potatoes or just some bread.
Enjoy!
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