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Brinjal stew

25 minutes

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Potage de mer

25 minutes

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Lamb knuckle-and-potato soup

2 hours

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Oven-roasted seafood stew

25 minutes

Spicy prawn and mussel stew with butter-toasted ciabatta

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Spicy prawn and mussel stew with butter-toasted ciabatta

25 minutes

Boeuf bourguignon

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Boeuf bourguignon

3½ hours

Inyama yenkomo (beef stew)

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Inyama yenkomo (beef stew)

1 hour 10 minutes

Oxtail tomato bredie

Stew recipes

Oxtail tomato bredie

4 hours

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Chicken recipes

Chicken-and-radish stew

35 minutes

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Every-grain vegetable stew

30 minutes

Chicken gizzard-and-dumpling stew

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Chicken gizzard-and-dumpling stew

1 hour

Spezzatino

Beef recipes

Spezzatino

3–4 hours

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Spezzatino

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3–4 hours

Ingredients

¼ cup olive oil
1 kg beef chuck
1 T flour
sea salt and freshly ground black pepper, to taste
100 g pancetta, finely chopped
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
4 cloves garlic, crushed
6 leaves sage
2 sprigs rosemary
1 T capers
a handful Italian parsley, chopped
2 x 70 g cans tomato paste
1 x 400 g can peeled and diced tomatoes
½ cup white wine
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a heavy-based saucepan. Toss the beef in the flour and seasoning. Fry until golden brown, then remove from the pan.

2. Add the pancetta onion, carrots, celery and garlic and fry until golden brown. Add the sage, rosemary, capers, parsley, tomato paste and tomatoes and cook for 5 minutes.

3. Deglaze the pan with the wine, then simmer for 5 minutes. Return the beef to the pan, season and cook over a low heat for 3–4 hours, or until soft and tender. Serve with sautéed cavolo nero or kale leaves.

Cook’s note: Make a double batch and freeze half. Top with puff pastry and bake as a pie.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom