Mamma's Beef spezzatino with borlotti beans

Name: Mamma's Beef spezzatino with borlotti beans
Cuisine: European, Italian, Mediterranean
Ingredients: 500 g dried borlotti beans, soaked in water overnight, drained (see note); 5 potatoes; 3-4 bay leaves; salt flakes and freshly ground black pepper; 80 ml (½ cup) extra-virgin olive oil; 4 beef cheeks; plain flour (or rice flour for a gluten-free option), for dredging; 50 g piece of smoked pancetta; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 200 ml red wine; 2 x 400 g cans chopped tomatoes; flat-leaf parsley leaves, to serve crusty bread, to serve

6 steps

Updated at: Sun, 25 Aug 2024 09:29:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1328.9 kcal (66%)

Total Fat37.7 g (54%)

Carbs135.4 g (52%)

Sugars4.7 g (5%)

Protein106.8 g (214%)

Sodium685.1 mg (34%)

Fiber37.1 g (133%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gdried borlotti beans

soaked in water overnight, drained

80mlextra-virgin olive oil

4beef cheeks

plain flour

or rice flour for a gluten-free option, for dredging

50gsmoked pancetta

200mlred wine

2 x 400gchopped tomatoes

flat-leaf parsley leaves

to serve crusty bread, to serve

Instructions

Step 1

Fill a large saucepan with water, add the drained beans, one potato and a bay leaf (no salt) and simmer for 1 hour or until the beans are cooked through. Let the beans cool in the liquid, then drain and discard the bay leaf and potato. Season with salt and set aside,

Step 2

Meanwhile, heat 3 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Dredge the beef cheeks in flour, shaking off the excess, then brown on all sides for 2-3 minutes.

Step 3

Season with salt, then lift them out and set aside.

Step 4

Add the remaining oil to the dish, along with the pancetta, onion, carrot and celery, and cook, stirring, until caramelised. Return the cheeks to the dish. Deglaze with the red wine, scraping up any bits caught on the base, and cook for 3-4 minutes until the alcohol has evaporated.

Step 5

Add the tomatoes, remaining bay leaves and enough water to cover completely, then season with salt and bring to a simmer. Reduce the heat to low, then cover and cook gently for 2-3 hours or until the meat starts to fall apart.

Step 6

Peel the remaining potatoes, cut them into wedges and add to the dish. Cover and cook for a further 40 minutes. Remove the lid, add the beans and cook over medium heat for 10 minutes to allow the excess liquid to reduce slightly. Taste for salt and adjust if needed. Finish with a grinding of pepper and parsley leaves and serve with crusty bread.