April 20, 2024

Spezzatino (Beef Stew)

Name: Spezzatino (Beef Stew)
Prep time: 35 min
Total time: 215 min
Yield: 5
Ingredients: 2 lb (1 kg) stewing beef; 1/2 tsp (2 mL) each salt and pepper; 2 tbsp (30 mL) olive oil; 2 red onions, cut into 1-inch (2.5 cm) pieces; 2 carrots, cut into 1-inch (2.5 cm) pieces; 2 potatoes, peeled and cut into 1-inch (2.5 cm) pieces; 6 cloves garlic, crushed; 2 tbsp (30 mL) finely chopped fresh rosemary; 1/4 cup (60 mL) Hunt’s® Tomato Paste; 2 cups (500 mL) dry red wine; 2 cans (398 mL each) Hunt’s® Tomato Sauce; 4 cups (1 L) beef or vegetable broth; 2 bay leaves

35

Prep Time Minutes
215
Total Time Minutes
13
Number of Ingredients
5
Servings

Tags:

Soup/Chili/Stew,
Fall,
Winter,
Beef

Ingredients

2 lb (1 kg) stewing beef
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) olive oil
2 red onions, cut into 1-inch (2.5 cm) pieces
2 carrots, cut into 1-inch (2.5 cm) pieces
2 potatoes, peeled and cut into 1-inch (2.5 cm) pieces
6 cloves garlic, crushed
2 tbsp (30 mL) finely chopped fresh rosemary
1/4 cup (60 mL) Hunt’s® Tomato Paste
2 cups (500 mL) dry red wine
2 cans (398 mL each) Hunt’s® Tomato Sauce
4 cups (1 L) beef or vegetable broth
2 bay leaves

Directions

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Step one

Season beef with salt and pepper. Heat oil in Dutch oven or large saucepan set over medium heat; in batches, cook beef for 5 to 8 minutes or until starting to brown. Remove from pan; set aside.
Step two

Add onions, carrots, potatoes, garlic and rosemary to pan. Cook for 3 to 5 minutes or until starting to soften. Stir in Hunt’s® Tomato Paste; cook, stirring, for 1 minute.
Step three

Pour in wine; bring to boil. Cook for 5 minutes; stir in Hunt’s® Tomato Sauce, broth and bay leaves; return to boil. Return beef to pan; reduce heat to low.
Step four

Simmer for 1 1/2 to 2 1/2 hours or until meat is tender. Remove and discard bay leaves before serving.