Maria's Spezzatino: Maria's Stew

Name: Maria's Spezzatino: Maria's Stew
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/2 cup olive oil; 2 pounds beef chuck shoulder, cut into 1-inch cubes; Salt and freshly ground black pepper; 1 large carrot, finely chopped; 1 large celery stalk, finely chopped; 1 onion, finely chopped; 3 cups red wine; 2 large potatoes, peeled, cut into large pieces; 1/2 cup tomato puree

Recipe courtesy of David Rocco

Watch how to make this recipe.

Maria's Spezzatino: Maria's Stew

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

865

Total Fat

38

Saturated Fat

8

Carbohydrates

46

Dietary Fiber

6

Sugar

6

Protein

54

Cholesterol

143

Sodium

1659

Total: 2 hr 25 min
Prep: 25 min
Cook: 2 hr

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

865

Total Fat

38

Saturated Fat

8

Carbohydrates

46

Dietary Fiber

6

Sugar

6

Protein

54

Cholesterol

143

Sodium

1659

Total: 2 hr 25 min
Prep: 25 min
Cook: 2 hr

Ingredients

1/2 cup olive oil

2 pounds beef chuck shoulder, cut into 1-inch cubes

Salt and freshly ground black pepper

1 large carrot, finely chopped

1 large celery stalk, finely chopped

1 onion, finely chopped

3 cups red wine

2 large potatoes, peeled, cut into large pieces

1/2 cup tomato puree

Directions

In a large stewing pot, heat the extra-virgin olive oil, and sear the beef for a few minutes. Season with salt and pepper. Remove the beef from the pot, and add the chopped carrots, celery, and onion. Cook for 2 minutes, or until the vegetables have become soft. Add 1 cup of red wine, and let it reduce. Add the potatoes to the pot, and season with salt and pepper. Throw the seared beef back into the pot, and then add the tomato puree, and the remaining wine. Let the liquid come to a boil, and then reduce the heat to medium-low. Simmer until the meat is very tender and the liquid reduced, for an hour and a half more. Add a little water if the liquid cooks down too fast.