Lombard Beef and Potato Stew — Spezzatino di Manzo con Patate
A Lombard winter stew of beef chuck and waxy potato chunks slow-cooked in red wine and tomato with carrot, celery, and rosemary, until the potatoes catch some of the meat's flavour and the broth thickens around them.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef dry and toss with flour and salt to coat lightly. Dice onions, carrots, and celery finely. Crush garlic cloves. Peel and cut potatoes into 3cm chunks. Measure wine, passata, tomato paste, and warm stock.
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef in two batches, 4–5 minutes each, until deeply coloured. Remove and set aside.
Saute
Reduce heat to medium. Add onions, carrots, and celery; cook 8 minutes until soft and lightly golden. Add garlic, cook 1 minute. Stir in tomato paste, cook 1 minute until darkened.
Build
Pour in red wine, simmer 3 minutes scraping browned bits, until reduced by half. Return beef. Add passata, stock, rosemary, bay leaves, salt, and pepper. Bring to a simmer, reduce heat to low, cover partially.
Braise
Cook 60 minutes, stirring every 15 minutes. Add potato chunks, submerge, continue uncovered 35–40 minutes more, stirring gently every 10 minutes, until potatoes are tender and sauce thickens.
Finish and plate
Discard rosemary stems and bay leaves. Taste and adjust salt and pepper. Spoon into warm bowls, finish with a grind of pepper, and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.