SPEZZATINO CON PISELLI
BEEF STEW WITH PEAS
THIS RECIPE IS FOUND ALL OVER ITALY
DIFFICULTY: LOW PREP. TIME: 30 MIN. COOKING TIME: 60 MIN. SERVINGS: 4 COST: MEDIUM
5 TBSP (about 2 medium) chopped carrots
5 TBSP ( about 2 medium) chopped onions
5 TBSP (about 2 medium) chopped celery
2 TBSP (about 2 handfull)
2 Pounds (1 Kg) beef, cut in small pieces
6 oz. (170 gr.)
1-1/2 pounds frozen peas
1 1/2 Cups dry red wine (Chianti)
5 TBSP extra vergin olive oil
Salt as needed
In a 4-quart sauce pan put olive oil, onions,carrots, celery parsley and salt.
Stir and cook over medium heat.
Add the beef and a little more salt. Cook well.
Add red wine and cook about 5 minutes
Add the peas
Add the tomato paste and 2 cups of water.
Stir, lower the heat and cover the pot.
Serve hot with italian bread, this dish is very good prepared the day before and heated when ready to eat, the flavor gets better.
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