About this recipe:This Tuscan style beef stew is one of my favourite Italian dishes. Tender beef cubes with carrots and peas in a flavourful red wine sauce. Best served over pasta with crusty bread for mopping up the juices.
1 tablespoon olive oil
400g spring onions, chopped
1kg stewing steak, cubed
30g unsalted butter
2 tablespoons plain flour
500ml dry red wine
250ml beef stock
2 cloves garlic, minced
6 sprigs fresh thyme
2 bay leaves
400g baby carrots, sliced
1 stick celery, sliced
250g frozen green peas
25g chopped fresh parsley
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
In a large casserole dish, heat the oil and cook and stir the spring onions for a few minutes. Remove from the dish and set aside.
In the same dish, brown the beef on all sides over a high-heat, stirring constantly. Remove from the dish and set aside.
Add the butter and flour and stir constantly until smooth and thick. Gradually pour in the wine, beef stock and water, stirring constantly. Bring to the boil and simmer until the sauce thickens. Add the beef, garlic, thyme and bay leaves and mix well. Cover and simmer for 90 minutes.
Add the carrots, celery and onions and stir. Continue cooking for another 30 minutes.
Mix in the frozen peas and cook uncovered until peas soften. Serve garnished with chopped parsley.