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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 3–4 hours
  • Kanonkop Kadette Pinotag

“This comforting stew is widely eaten in the north of Italy. I like to start it on the stove and then finish it slowly in the oven.” – Abigail Donnelly


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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