Italian Beef Stew
Italian beef stew is a delicious, nutritious cosy meal for the colder months.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 silicone spoon
Ingredients
- 500 gr beef pieces for stew
- 1 onion
- 2 carrots
- 2 potatoes
- 1 can peas
- 4 tbsp flour
- 4 tbsp passata
- 1/2 glass white wine or red
- 2 glasses vegetable stock
- salt, pepper, and thyme
- 3 tbsp Belmorso Extra Virgin Olive Oil
- Belmorso Novello Extra Virgin Olive Oil to drizzle
Instructions
- Prepare the onion, carrots and celery for the soffritto. Cut everything into small cubes. Set aside.
- Peel the potatoes and cut into chunks. Set aside.
- Coat the beef pieces with flour.
- Cook the beef pieces in 2 tablespoons Belmorso EVOO.
- Later, add one more tablespoon EVOO and the veggies to cook.
- When everything is looking golden, or like it has got some colour, add the wine. Mix and let it evaporate.
- Add the passata and the peas.
- Add the potatoes, season and the thyme.
- Add the vegetable stock and mix everything in.
- Cover with the lid but leave it a little open on the edge, lower the heat, and let it simmer it for 45 mins.
- Once done, serve with a drizzle of Novello EVOO and a slice or two of crusty bread.
Notes
If you split the stew into 4 portions, the calories will drop to 600 calories.