2024-07-21

Cuisine: Italian | Category: Main Course | Yield: 5 Servings

Prep Time: 30 minutes | Cook Time: 3 hours, 30 minutes | Total Time: 4 hours

Hearty winter stew that will surely satisfy everyone in the house.

Ingredients

• 1/2 cup Plain Flour
• 1kg Beef Chuck, cut into 5cm pieces
• 4 large Potatoes, cubed
• Olive Oil
• 100g Pancetta, coarsely chopped
• 2 Carrots, diced
• 2 Celery sticks, diced
• 1 Brown Onion, diced
• 2 Garlic cloves, minced
• 250ml Dry White Wine
• 400g diced Tomatoes
• 375ml Beef Stock
• 1 tbsp chopped Fresh Rosemary
• 1 tbsp chopped Fresh Sage
• Chopped Fresh Parsley to serve
• Salt and Pepper

Steps

1. Coat beef cubes in flour. Heat about a tablespoon of oil in a large non-stick pot over high heat. Add beef only adding enough to make 1 layer. Cook, stirring, for 2-3 minutes or until browned all over. Transfer to a plate. Repeat with rest of the beef, reheating the pan and adding more oil between batches.
2. With no beef in the pot add the pancetta, carrot, celery, onion and garlic to the pan and cook while stirring. Cook this mix until onion is soft. Add the wine and ensure that you scrape any of the nice cooked bits off the bottom. Add everything but the parsley and potatoes to the pot and bring to the boil. Reduce heat to low. Cover and simmer for about 2 hours.
3. Uncover, add potatoes and simmer for 40 minutes or until the beef is tender, the sauce is thick and the potatoes are cooked through. Make sure it doesn't start burning during this stage, add extra water if it gets too thick and the beef/potatoes aren't tender enough still. During this stage taste and season with salt and pepper as required.
4. Serve with parsley and enjoy!

Notes

• For an extra kick, add a bit of chili to the stew.
• This dish can also be enjoyed without potatoes and served with rice instead.