Spezzatino di Manzo con Piselli (Roman Beef and Pea Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g beef chuck, diced
- 20 ml olive oil
- 100 g onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 100 ml dry white wine
- 300 ml beef stock
- 250 g frozen peas
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 46.4 g
- Carbohydrate
- 11.9 g
- of which sugars
- 6.5 g
- Fat
- 22.5 g
- of which saturates
- 7.7 g
- Fibre
- 4.6 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium-high heat and brown the beef in batches for 5-6 minutes, then set aside.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then add the garlic and cook for 1 minute.
- 3
Pour in the white wine and bubble for 2 minutes, then stir in the chopped tomatoes and beef stock. Return the beef to the pan.
- 4
Cover and simmer gently for 1 hour, stirring occasionally, until the beef is tender.
- 5
Stir in the frozen peas and cook for a further 5 minutes until tender, then season to taste.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.