Spezzatino con Patate | Classic Italian Beef Stew

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Dice the onions and carrots, keeping them aside.

Cut the beef into square pieces, keeping them close to the same size for even cooking.

Coat the beef chunks in flour (skip if gluten-free).

Heat extra virgin olive oil in a pot until hot.

Add the beef to the pot and do not touch it for at least 30 seconds.

After 30 seconds, start moving the beef around until browned, then remove it from the pot.

Add the diced onions and carrots to the pot.

Pour in 1 cup of beef stock and cover with a lid; cook for about 5 minutes.

After 5 minutes, return the beef to the pot.

Add half a glass of red wine and cook at high flame until the alcohol evaporates.

Once the alcohol has evaporated, cover with a lid, lower the flame, and cook for about 20 minutes.

Add the potatoes to the pot.

Pour in 1 liter of water or beef stock, mix, and adjust with salt.

Cover with a lid and let it cook at low heat for at least 30 minutes.

After cooking for 30-40 minutes, serve the stew on a plate, finishing with sauce from the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens