Spezzatino con Polenta
There is nothing more comforting and warming on these cold winter nights than a stew!
Spezzatino di Manzo is one I make over and over again, as it tastes and smells so delicious - and it’s one of those dishes that’s even better to eat the next day.
Spezzatino is popular in Northern Italy during the colder months.
It’s easy to make as everything cooks together for a couple of hours letting all the delicious flavours mingle.
My special tip is to add a small amount of dried porcini mushrooms as I think it just elevates the flavour even more.
It’s traditionally served with creamy polenta but do serve with something else if you’d prefer.
Buonissimo.
Mangia, mangia! 👩🏻🍳
Spezzatino di Manzo con la Polenta recipe:
1 1/2 Ib of braising steak or similar - cut into cubes
2-3 tbsp olive oil
3 carrots chopped into chunks
2 celery sticks chopped into chunks
250g mushrooms quartered
1 large onion chopped
2 garlic cloves chopped finely
2 tins of plum tomatoes
2 tbsp tomato purée
2-3 bay leaves
1 tbsp rosemary finely chopped
large glass of red wine (optional)
1 - 1.5 litre beef stock (use cubes)
Salt & pepper
Handful of dried porcini mushrooms
Chopped parsley to serve
400g polenta - buy instant or quick cook (Good brands are Valsugana or Suma)
50g butter to enrich the polenta
Serves 4-6
1. Heat the oil in a large pan. Add the onion, garlic, carrots, celery, bay leaves and rosemary and sauté for a few minutes.
2. Add the beef and continue to fry for another 2 minutes. Add the tomato purée, then the red wine (if using) and the tinned tomatoes.
3. Pour in the beef stock and bring to a boil. Check for seasoning and add salt and pepper.
4. Cover, reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
5. At this point add the dried porcini mushrooms and continue to simmer for another 30 minutes then add the fresh mushrooms and stir.
6. Simmer uncovered for another 45 mins or so until the beef is very tender, stirring occasionally. Note - taste the beef and adjust for seasoning and if still not tender then just cook for longer. The sauce needs to be a thick consistency.
7. When the beef is nearly cooked, make the polenta according to the packet instructions, but add salt to the water and then stir in the butter at the end to make the polenta creamy.
8. To serve add chopped parsley to the stew and serve over the polenta.
