FLORENTINE BEEF STEW

BEEF STEW FLORENTINE

Stufato di Manzo alla Fiorentina

Ingredients

+/- 2 lbs.               Beef chuck, cut into about 1” cubes

1/2 c.                      Unbleached all-purpose flour

28 oz. can             San Marzano tomatoes, crush by hand or a food mill, with their juice

1 c.                            Water, for sloshing the can

4 oz.                         Spinach, fresh

OR

8 oz. pkg.              Frozen spinach, thawed and drained

AND

+/- 3 tbsp.            Olive oil, plus more as needed

2 cloves                  Garlic, peeled and sliced

2 large                     Carrots, sliced into about 3/4” pieces on the bias

2 ribs                        Celery, sliced as above

1 medium              Onion (your choice), chopped

8 oz.                         Mushrooms (your choice), sliced

4 medium              Red potatoes, cubed to about 3/4”

2 c.                            Dry red wine

4 c.                            Beef stock

2                                 Bay leaves

1 tsp. @                 Dried basil

                                    Dried thyme

                                    Dried marjoram

1/2 tsp.                  Ground sage

1 tsp.                        Lemon zest

a pinch                    Pepperoncino

1/2 c.                      Flat leaf parsley, chopped

                                    Kosher salt

                                    Freshly ground black pepper

Directions

• In a Dutch oven, heat the oil over  medium heat until shimmering.
• Pat dry the cubed beef with paper towels (so that it browns properly).
• In a wide shallow dish, season the flour with some salt and pepper, and whisk together.
• Toss the beef in the flour to coat.  Set aside any remaining flour.
• Brown on all sides.  (Just brown:  do not cook through!)  Do the beef in 3 or 4 batches so that the pan isn’t crowded.
• When all the beef is browned, put on a plate and set aside.
• Add more oil to the pan, if needed, and sautée the carrots, celery, garlic and onion until fragrant, about 2 minutes.  Season with a bit of salt and pepper as they sautée.
• Remove to the plate with the beef and set aside.
• Preheat the oven to 325º F.
• Deglaze the pan with the wine.
• Add the potatoes and mushrooms to the pot.  Season with a bit more salt and pepper.
• Return the beef and vegetables to the pot, and add the bay leaf and spices.
• Add the beef stock.  The liquids should just cover the beef and vegetables.  If needed, use more stock, wine or water to this end.
• Add the spinach and tomatoes.  Slosh the tomato can with the water, and add to the pot.
• Stir until well-combined.
• Raise the heat a bit, until just barely simmering.
• Shut off the flame, and place in the oven.
• The liquid should just simmer.  Adjust the oven temperature to make this happen if necessary.
• Stir even 20 or so minutes, when checking the simmer.
• Simmer 2-3 hours, until the meat and potatoes pierce easily with a fork.
• Remove to stove top, uncover and turn heat to medium.
• Stir in the lemon zest.
• Add some water to the leftover coating flour, and whisk into a smooth slurry.
• Stir into the simmering sauce and cook for 3-5 minutes, until thickened a bit, spooning the sauce over the meat and vegetables.
• Check the sauce, and adjust the seasoning as needed.
• Transfer to a serving dish, garnish with the parsley, and serve hot.

A very happy overlapping of several traditional European beef stews with decidedly Italian flavors.

Any inexpensive cut of beef can be used:  it is not necessary to use a prime cut.  The acids and tannins of the wine, together with the slow-braising process, will tenderize the meat very well.  In fact, a less-expensive cut is actually preferable for not only economy, but texture and flavor!

From the blog, “WHAT A DUMPLING!” Copyright © 2019, Davis Peterson All rights reserved. Subject to international copyright regulations. Duplication in any manner or form is strictly prohibited.