Wholesome and delicious, this recipe is a quick take on the traditional ‘Spezzatino di Manzo’ Italian neef stew. Serve with crusty bread, sift polenta or creamy mash potatoes.
Italian Beef Stew
- 2 rump or sirloin steaks
- 1 x 400g can Cirio Plum Tomatoes
- 2 tbsp Cirio Tomato Purée
- 4 tbsp Filippo Berio Olive Oil
- 1 onion, peeled and finely sliced
- 3 garlic cloves, peeled and minced
- ½ tsp chilli flakes
- 2 aubergines, cut into 1cm chunks
- 1 large red pepper, de-seeded and cut into chunks
- 200ml white wine
- 100g pitted green olives
- 1 x 400g can of Cannellini beans
- Filippo Berio Extra Virgin Olive Oil for drizzling
- Heat 2 tbsp of olive oil in a large, deep-sided frying pan on a very high heat. Cook the beef for 1 minute on both sides. Remove from the pan and set aside.
- Heat the remaining oil and reduce the heat to medium. Add the onion, garlic, chilli flakes, aubergine and red peppers and cook for 5 minutes, stirring occasionally until softened. Then add the wine, beans, olives, Cirio Plum Tomatoes, Cirio Tomato Purée and 100ml water.
- Bring to the boil and simmer for 10 minutes.
- Slice the reserved steaks, return to the pan and simmer for a final 5 minutes.
- Serve topped with rocket leaves and a drizzle of extra virgin olive oil.
*Post in collaboration with Cirio.