Ingredients

Directions

1. Trim visible fat from beef. Cut beef into about ½-inch (1 cm) pieces. Pat dry with paper towel and set aside. 2. In a Dutch oven, heat oil over medium heat. Add carrot, onion and garlic; cook, stirring for about 5 minutes or until softened. Stir in beef and ¼ tsp (1 mL) of the salt. Cook, stirring, for about 3 to 4 minutes or until beef starts to change colour, but not brown. Add wine and increase heat to medium-high; bring to a boil. 3. Stir in passata, bay leaf, rosemary, hot pepper flakes and remaining salt; return to a simmer. Cover, reduce heat and simmer, stirring frequently, for about 2½ hours or until beef is very tender. 4. Potatoes: Meanwhile, place potatoes in a saucepan and add cold water to cover. Bring to a boil over high heat. Season water with salt. Reduce heat and boil gently for about 25 minutes or until tender but firm. Drain well and return to pot. Drizzle with oil and ¾ tsp (4 mL) salt and stir to break into chunks; keep warm. 5. Stir basil into stew and simmer, uncovered, for about 10 minutes until slightly thickened. Discard bay leaf and rosemary stem. Serve spezzatino with Potatoes.

Cuts Used in This Recipe

Chuck Roll

Italian Beef Stew (Spezzatino)

Ingredients

Directions

Cuts Used in This Recipe

Boneless Bottom Blade Pot Roast

Blade Simmering Steak

Beef Stew Cubes