Spezzatino Rosso Italiano (italian Red Stew)
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
|½ tsp||Cayenne Pepper|
|1 Tbsp||Freshly Ground Black Pepper|
|1 Tbsp||Kosher or Sea Salt|
|1 lb||Beef Stew Meat|
|6||Medium Red Potatoes, skins on|
|2 Tbsp||Extra Virgin Olive Oil|
|1 cup||Beef Broth|
|1× 28 oz can||Whole Tomatoes, roughly crushed by hand|
|1 cup||Red Wine|
|1||Large Yellow Onion, peeled and cut into 8 wedges|
|2 cloves||Garlic, peeled and chopped|
|1 cup sliced||Baby Carrots, 1"|
|¾ cup||Pitted Whole Kalamata Olives|
|1||Large Celery Stalk, cut into ¼" crescents|
|8||White Mushrooms, quartered|
coat the meat:
Combine the flour, cayenne, black pepper, and salt in a 1 gallon resealable bag, then massage to evenly distribute the ingredients. Add the stew meat and shake or massage to evenly coat the meat.
prepare the potatoes:
Slice the potatoes in quarters and each quarter in half to 1-2 inch chunks.
brown the beef:
In a medium pot, bring 2 tablespoons of olive oil to the ripple stage, over medium high heat, then add the stew meat and brown thoroughly.
build the stew:
When beef is browned, add the beef broth, stirring to incorporate the beef bits sticking to the bottom of the pot, deglazing it. Stir in the tomatoes and red wine. Add the onion, garlic, carrots, potatoes, olives and celery. Stir to distribute. Reduce heat to achieve a slow even simmer, cover, and continue cooking until the potatoes begin to soften, about 2 hours. Add the mushrooms in the last 15 minutes before serving.
Correct seasonings and serve accompanied with grated Parmesan and crusty Italian or French bread*.
* To keep this recipe gluten free use gluten free flour an gluten free French or Italian bread.