2 Tbs. all purpose flour
2 teaspoons chopped fresh thyme if you have it, or use 1 tsp. dried
2¼ pounds braising or stewing steak, cut into large cubes
3 tablespoons olive oil
1 large onion, roughly chopped
1 pound jar of strained bottled tomatoes
1 cup beef stock
1 cup red wine
2 garlic cloves, crushed
2 tablespoons tomato paste
2 cups shelled fresh peas, or 1 box frozen
1 teaspoon sugar
salt and ground black pepper
Preheat the oven to 325 degrees. Put the flour in a shallow dish with the thyme, salt, and pepper. Add the beef cubes and coat them evenly. Heat the oil in a large flameproof casserole, add the beef, and brown it on all sides over medium to high heat. Remove and drain it on paper towels.
Add the onion to the casserole, scraping the base to mix in any sediment. Cook gently for about 3 minutes, stirring frequently, until softened, then stir in the bottled tomatoes, stock, wine, garlic, and tomato paste. Bring to the boil, stirring.
Return the beef to the casserole and stir it well. Cover and cook in the oven for 1½ hours, then stir in the peas and sugar. Cook for 30 minutes more, until the beef is tender.
It seems there are as many recipes for this classic Italian stew as there are Italian cooks. This version is richly flavored and perfect for a winter lunch or dinner. Serves four.
