SPEZZATEDDU
Sicilian Beef Stew

Serves 6 to 8


Ingredients 


*	1/3 cup vegetable oil
*	2 1/2 pounds (1.2 kg) beef chuck, cut into 2 inch (5 cm) cubes
*	3/4 cup flour
*	1/3 cup olive oil
*	2 medium yellow onions, diced
*	1 large red bell pepper, cut into 1 inch (2.5 cm) strips
*	1 large yellow bell pepper, cut into 1 inch (2.5 cm) strips
*	2 teaspoons chopped fresh rosemary
*	4 cloves garlic, minced
*	2 tablespoons tomato paste
*	3 medium Yukon gold or yellow Finn potatoes, diced
*	2 cups chianti or medium-bodied red wine
*	2 cups beef stock
*	1 cup fresh Italian parsley, roughly chopped
*	Salt and pepper to taste
*	Fried capers and parsley sprig for garnish



Method

Heat vegetable oil, on high, in a large stew pot. Season the beef with salt 
and pepper then dredge in flour and brown in two batches. Remove beef and drain on paper towel. 

Add olive oil to same pot and heat on medium-high. Sauté onions until 
slightly soft, about 3 minutes. Add peppers, rosemary and garlic and continue to cook another 3 minutes. Add meat back to pot, along with tomato paste and potatoes. Stir to coat. Turn up the heat to high and add red wine. Reduce by 1/3, about 5 minutes.

Add beef stock and bring back to a boil for 3 minutes. Turn the heat down to low and simmer for 1 hour, or until meat is fork tender. Stir in the fresh parsley. Season with more salt and pepper to taste.

To serve, ladle into large bowls and garnish with the fried capers and parsley sprigs.

------------------------------------------------------------------------
| Hosts | Television | Books | Free Recipe | Show Archives | 
Copyright 2001 West175 Productions