Beef Stew (Spezzatino)

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2 1/2 lbs Chuck Roast Beef cubed
2 Carrots, diced
4oz Pearl Onion or 1 whole medium onion, large dice
3-4 Russet Potatoes, diced
1 cup frozen Peas
2 Bay Leaves
2 tbsp Tomato Paste
5 cups Beef Broth
1/2 cup red wine
3/4 – 1 cup Flour for dredging
S&P to taste

Start by peeling and chopping all the vegetables. Place the diced potatoes in cold water while you sear the meat, so they do not oxidize.
Place flour, salt and pepper into a ziploc bag. Add the stew meat and shake to coat. Into a saute pan, sear the meat on all sides in olive oil. Remove the meat and set aside. Deglaze the pan with red wine, add tomato paste and 1/2 cup of the beef broth the recipe calls for. Scrape the bits off the pan.
Add the stew meat to either a crockpot or pressure cooker. Pour the liquid from the saute pan in, that’s the flavor! Then add all the vegetables, beef broth and bay leaves. Adjust to taste with salt and pepper.
Pressure cook for 30 minutes or cook in a crockpot for 8 hours on high. You can also cook this in a stockpot/dutch oven for 1 1/2 – 2 hours, until fork tender.

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