Italian Beef Stew – Spezzatino di Manzo

Drizzle the 2 tbsp olive oil in a heavy saucepan such as a Dutch oven on low – medium heat. Add the 1 onion, 1 carrot, 2 celery stalks and 2 garlic and fry for 5-10 min.

Add in the 1 kg chuck steak next and turn the heat up to medium. Sear and seal for 5 – 10 minutes until browned. Give a good crack of Salt and pepper, and sprinkle over 1 tbsp cornstarch. Fry for another minute or two.

Add 1 cup red wine and ½ tsp cinnamon. Cook until evaporated, approx 25-30 mins.

Add 1 cup passata and 4 cups beef stock, stir to deglaze pan. Add bouquet of 2 rosemary and 3 sage leaves, tied together with cooking twine (placed in loosely is fine).

Put the lid on and cook for a minimum 2 hours at a simmer (low medium heat). Then if you like it a little thicker and softer, we recommend cooking for a further hour with the lid off.

Serve with any of your favourites – mashed potato, cooked rice, cooked pasta or crusty bread.