Spezzatino

This is an Italian version of a hearty beef stew. Like so many countries where good food is really a matter of creative cooking to make the most of what you have, the proportion of meat to vegetables may have been less in hard times. This dish remains an economical and practical meal that most everyone enjoys.

Ingredients

2 c. beef stew meat
1 ½ cups chopped carrots
1 cups chopped celery
2 c. potatoes sliced into half-inch cubes
3 tablespoons tomato paste
1/3 cup red wine
½ cup flour
¼ cup cornstarch
Salt and pepper (to your taste)
4 bay leaves
Extra virgin olive oil

Directions

1. Place meat in a medium-sized bowl, season with lots of salt and pepper
2. Add flour, mix it all together
3. Heat frying pan, brown meat with 3 tbsp. of olive oil (make sure the frying pan is very hot)
4. When meat is almost browned, add wine, stir and cook for a few more minutes.
5. Place browned meat, carrots, celery, potatoes, tomato paste, and bay leaves in crackpot.
6. Cook on high for 5 hours.
7. Place ¼ cup of corn starch in a cup or mixing bowl.
8. Scoop out about ½ cup of the broth and stirring, slowly add the broth to the corn starch. Mix until all lumps are gone.
9. Mix it into the stew.
10. Leave stew in refrigerator over night. Heat and serve the next day.

Tips

• Give it a little kick by adding some hot oil or red pepper.
• Taste before you serve and add salt and pepper if necessary.
• If stew is not thick enough, follow directions above to add more cornstarch.