Spezzatino
In Italy, this dish would normally be made with stewing veal. But in Western Canada, where stewing veal is not common on supermarket shelves, most families will use a chuck roast (a.k.a. bottom blade roast) instead.
Ingredients
1 can Italian tomatoes or plum tomatoes (28 oz.)
2 cups hot water
2 cups beef broth
2-3 lbs chuck roast (trimmed and cubed into bit sized pieces)
3 oz. olive oil
1 clove of garlic (smashed)
1 bay leaf
1 tablespoon dried parsley (flat leaved parsley is best)
1 cup white wine
1/2 teaspoon salt (more if using low salt broth)
1/4 teaspoon pepper
Technique
1. Clean your tomatoes by removing the nubs and as many seeds as possible.
2. Combine cleaned tomatoes, beef broth and hot water in a large stewing pot. Heat on low heat until simmering.
3. Trim the biggest chunks of fat out of your roast. You should have 2-3 lbs of meat left when you are done.
4. Cube the meat into bit-sized pieces.
5. Brown the meat in a skillet on medium high heat until carmelized. Do this in three batches. Do not overcrowd your pan or you will end up with too much water. Do not over stir the meat or you will hinder carmelization. As you finish each batch, transfer the meat to your stewing pot.
6. When the last batch of meat is finished browning add the garlic, bay leaf and parsley.
7. Deglaze with white wine. Cook until wine is reduced to 1/4 of original volume.
8. Add contents of skillet to stewing pot. (Do not cover).
9. Allow stew to cook and condense on low heat until only a pasty red-brown gravy remains.
Serving Suggestion
Serve with steamed broccoli and risotto or roasted baby potatoes
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