Spezzatino di manzo con patate

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Spezzatino di manzo con patate

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Ingredients

Adjust Servings:
800 g Beef beef for stew
500 g Potato
1 Shallot
1 stalk Celery
1 Carrot
a few springs Rosemary
150 ml White wine
350 g Tomato puree
to taste Meat broth
to taste Extra virgin olive oil
to taste Salt
to taste Pepper

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Ingredients

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Spezzatino di manzo con patate is a very classic second course, the kind that has always brightened Sunday lunches with family and friends.

In short, it is a dish that tastes like a home hearth and is always a great pleasure to enjoy piping hot, especially during cold winter days. Moreover, since it is quite hearty it can also be served as a one-pot meal (the potatoes and bread served together with the stew to make a scarpetta(scarpetta is the italian term for mop up your plate with bread) ensure the right amount of carbohydrates).

But as popular a dish as it is, Spezzatino di manzo con patate is not as easy to make as you might think! You have to choose the right meat, cut it properly, pay attention to cooking times and other important details for the dish to be perfectly successful. Otherwise you risk getting a tough, dry meat.

So find out how to prepare a perfect beef stew with potatoes, with tender meat, potatoes cooked to perfection, and a flavorful cooking juices to scoop up with bread!

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Steps

1
Done

To make Spezzatino di manzo con patate, start by checking the size of the pieces of meat you have purchased: sometimes stew meat is sold cut into somewhat large pieces, so make them a little smaller if necessary. This shrewdness is important because it promotes faster cooking and helps keep the meat more tender.

2
Done

Then prepare the shallot, carrot and celery stalk: peel the shallot and cut it into thin slices; clean the carrot and celery and chop them finely. Chop some rosemary as well.

3
Done

Then heat a generous round of extra-virgin olive oil in a large saucepan: add the vegetables and rosemary and sauté over a gentle heat.

4
Done

The moment the stir-fry begins to produce the classic sizzle, add the chunks of meat and brown them on all sides, stirring them well with a wooden spoon.

5
Done

Wet them with white wine and let the alcohol evaporate completely, over a high flame: at this point you can add the tomato puree, add a pinch of salt and pepper, lower the flame a little and let the stew go for about twenty minutes (after covering the pan with a lid).

6
Done

In the meantime, prepare the potatoes by peeling, rinsing and cutting them into equal-sized pieces as much as possible. After the 20 minutes have passed, add them to the stew, stirring and pouring a little hot stock into the pan as well.

7
Done

From this point, continue cooking the Spezzatino di manzo con patate for another 40-45 minutes, keeping the heat medium-low: consider that times may vary depending on the size of the pieces of meat and also on the type of pan you use, but as a general rule, a stew should cook at least an hour overall.

8
Done

Stir the meat at regular intervals during cooking, adding more broth when needed. We also recommend keeping the lid on the pan, but slightly off to leave a small free passage that will allow air to circulate a little and ensure better cooking. At the end, adjust the salt and pepper to taste.

9
Done

Serve your Spezzatino di manzo con patate piping hot, accompanying it with slices of bread!

10
Done

Tips

- Which cuts of meat are best for making an excellent beef stew with potatoes? Second-grade ones are fine: for example, brisket or neck.

- In addition to choosing the right cut of meat, for a perfect success of the recipe Spezzatino di manzo con patate, it is also advisable to comply with other precautions. For example, the choice of the pot in which the stew is cooked is important. To obtain a tasty and well-cooked meat, the best thing to do is to choose an earthenware pot, for two reasons. First, because this material does not alter the natural taste of food at all, but enhances it to the fullest. And second, because terracotta shortens the cooking time, as it can spread the heat very evenly, keeping the temperature constant at all times (which is why the food cooks sooner, remaining soft and flavorful).

- Also remember to check the stew often while it is cooking, adding broth if it is too dry (this is important to get a creamy dish): however, it must be boiling broth so that the temperature does not drop, compromising good cooking of the meat. Instead of broth you can simply use water, as long as it is always boiling water.

- Feel free to also add other herbs as desired (sage, thyme, etc.), to flavor your stew.

- If you prefer, you can use veal meat instead of beef: you will get a less flavorful dish, as beef meat is tastier (on the other hand, however, veal meat is softer).

- If you realize at the last minute that you don't have a single drop of wine in the house, don't worry! You can always make your Spezzatino di manzo con patate without wine by blending the meat with a mixture of water and white wine vinegar.

Eatsitaly

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