Beef Italian

Steak, potato and pea spezzatino

Name: Steak, potato and pea spezzatino recipe
Yield: 4
Cuisine: /italian
Ingredients: 800g chuck beef steak, cut into 6cm pieces; 1/4 cup (35g) plain flour; 1/4 cup (60ml) extra virgin olive oil; 150g smoked flat pancetta, diced; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 200ml red wine; 2 x 400g cans crushed tomatoes; 3-4 bay leaves; 4 cups (1L) water; 4 desiree potatoes, peeled, cut into chunks; 1 cup (120g) frozen peas; Finely chopped flat-leaf parsley, to serve; Sourdough baguette, to serve

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by Silvia Colloca

Cook and author

Jun 01, 2021

Begin this recipe at least 3 hours ahead.

800g chuck beef steak, cut into 6cm pieces
1/4 cup (35g) plain flour
1/4 cup (60ml) extra virgin olive oil
150g smoked flat pancetta, diced
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
200ml red wine
2 x 400g cans crushed tomatoes
3-4 bay leaves
4 cups (1L) water
4 desiree potatoes, peeled, cut into chunks
1 cup (120g) frozen peas
Finely chopped flat-leaf parsley, to serve
Sourdough baguette, to serve

Method

1.

Dust steak in the flour. Heat 2 tbs oil in a large flameproof casserole over medium-high heat. Add steak and cook, turning, for 4-5 minutes until browned on all sides. Season with salt flakes, transfer to a plate and set aside.
2.

Add remaining oil to casserole with the pancetta, onion, carrot and celery. Cook for 6-8 minutes until caramelised and softened. Return beef to the casserole, deglaze with red wine and cook for 1-2 minutes, until alcohol is evaporated.
3.

Add tomatoes, bay leaves and water, season with salt flakes and bring to a simmer. Reduce heat to low and cover with a lid. Cook for 2 hours 20 minutes-3 hours or until the meat starts to fall apart. Add potato and cook for a further 30-35 minutes until potato is tender. Stir through the peas.
4.

Scatter with parsley, season generously and serve with baguette.