STEAK, POTATO & PEA SPEZZATINO

SERVES 4. PREP 20 MINS. COOK 3 HRS

INGREDIENTS

• 800g chuck beef steak, cut into 6cm pieces

• ¼ cup (35g) plain flour

• ¼ cup (60ml) extra virgin olive oil

• 150g smoked flat pancetta, diced

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 200ml red wine

• 2 x 400g cans crushed tomatoes

• 3-4 bay leaves

• 4 cups (1L) water

• 4 desiree potatoes, peeled, cut into chunks

• 1 cup (120g) frozen peas

• Flat-leaf parsley, finely chopped, to serve

• Sourdough baguette, to serve

METHOD

1 Dust steak in the flour. Heat 2 tbs oil in a large flameproof casserole dish over medium-high heat. Add steak, cook, turning, for 4-5 minutes until browned on all sides. Season with salt flakes, transfer to a plate and set aside.

2 Add remaining oil to casserole with the pancetta, onion, carrot and celery. Cook for 6-8 minutes until caramelised and softened. Return beef to the casserole, deglaze with red wine and cook for 1-2 minutes, until alcohol is evaporated.

3 Add tomatoes, bay leaves and water, season with salt flakes and bring to a simmer. Reduce heat to low and cover with a lid. Cook for 2 hours 20 minutes-3 hours or until the meat starts to fall apart. Add potato and cook for a further 30-35 minutes until potato is tender. Stir through the peas.

4 Scatter with parsley, season generously and serve with baguette.