Serves 2 / Difficulty – Easy / Prep 30 minutes, cooked in 3-4 hours
This is another Italian classic, its easy to make and is one of my favourite stews.
Ingredients
400g of diced beef
Flour for dusting
1 onion, chopped
1 stick of celery, chopped
1 carrot, peeled and chopped
200g of tinned tomatoes
1 sprig of rosemary
1 sprig of thyme
Small glass of white wine
500ml of beef stock
4 medium waxy potatoes, peeled
Olive oil
Butter
Salt and freshly ground pepper
Method
- Put a Dutch oven on a low-medium heat, add a large knob of butter and add the onion, carrot and celery and cook until the onion becomes opaque.
- Dust the beef in the flour and add to the Dutch oven with some olive oil and seal the meat.
- Add the wine and reduce. Then add the rosemary and thyme.
- Add the tomatoes and beef stock, season with salt and pepper, cover and cook on a low heat for about 3-4 hours. Once done remove the rosemary and thyme.
- Chop the potatoes into half or quarter depending on the size. Add to a saucepan of salted boiling water and cook until softened.
- Once done add to the stew, give a good stir and serve.
