Our popular Waverton butcher serves up a slice of Italy this Autumn
Ciao a tutti!
As we head into Autumn and cooler days, Spezzatino di Vitello is the perfect way to spend the afternoon at home slow cooking to perfection! This rich and delicious Italian beef stew serves four. Buon appetito!
Giuseppe’s Spezzatino di Vitello
1kg chuck steak or gravy beef, cubed and trimmed
2 sticks of celery
1 red onion
1 carton organic beef stock
1/4 cup of red wine
A handful of peas
2 roma tomatoes
1/4 cup plain flour
1 tablespoon butter
Extra virgin olive oil
Salt and black pepper
• Chop vegies into 1/2 cm cubes.
• Coat beef in plain flour. Place in a casserole dish with butter and extra virgin olive oil, sear until nice and brown. Add vegies, except the tomatoes and peas. Cook for a few minutes, add the wine and stir. Once wine evaporates, add 1/3 carton of beef stock.
• Once stock is reduced, add remaining carton. Stir, cover and simmer for 45 minutes. Stir again, add peas and tomatoes, cover and simmer for a further 30 minutes. • Remove the lid and simmer for a final 15 minutes. Add salt and pepper to taste and serve with polenta and seasonal vegetables or slices of pane di casa.
Originally from Calabria, south west Italy, Giuseppe Tirinato descends from three generations of butchers. Giuseppe’s Gourmet Meats, Bay Road Waverton is open seven days.