Italian
Beef Stew with Peas
by Manu Food · 60K subscribers on YouTube
A classic Italian beef stew with peas, slow-cooked until tender and flavorful. Perfect with crusty bread for scarpetta (sopping up the sauce).
- Cook
- 3h
- Servings
- 4
- Difficulty
- medium
Ingredients
13 items- 650 gCappello del Preteor other gelatin-rich beef cut, about 600-700 g
- Celeryto taste, finely chopped
- Onionto taste, finely chopped
- Carrotto taste, finely chopped
- 150 mlRed Wine1 glass
- Brodo Caldoas needed (meat or vegetable broth)
- Aromatic Herbse.g., rosemary, bay leaf, to taste
- 300 gPeasfresh or frozen
- Saltto taste
- Pepperto taste
- 1 tbspTomato Pastetomato paste
- Extra Virgin Olive Oilas needed
- Flouras needed, for dusting
Method
- Choose the ideal cut of meat (cappello del prete) and lightly flour the pieces.
- Heat oil in a pan and brown the meat until a crust forms. Remove and set aside.
- In the same pan, sauté a fine dice of celery, onion, and carrot until softened.
- Return the meat to the pan and add a tablespoon of tomato concentrate.
- Deglaze with red wine and let the alcohol evaporate completely.
- Add hot broth, salt, and aromatic herbs (e.g., rosemary, bay leaf). Bring to a gentle simmer.
- Lower the heat and cook, covered, for about 3 hours, adding broth as needed to keep the meat barely covered.
- After about 2.5 hours, add the peas and cook for another 30 minutes.
- Season with black pepper and serve with crusty bread for scarpetta.
