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traditional Calandraca stew from Trieste made from melt in your mouth beef

Calandraca - Trieste Sailor Stew

Ingredients

  • extra virgin olive oil
  • 750 grams beef chuck cut into 2cm dice
  • salt
  • plain flour
  • 1 large onion finely chopped
  • 2 medium carrots cut into rough chunks
  • 2 sticks celery finely chopped
  • 2 tbsp tomato paste
  • 125 ml white wine
  • 1 litre chicken or beef stock
  • 2 cloves
  • 2 bay leaves
  • 1 tsp dried majoram
  • 4 medium potatoes cut to the same size as the beef

Instructions

  • Pre-heat the oven to 140°C
  • Season the beef with salt and dredge in flour so the chunks are evenly coated. Then heat oil in an oven proof pan and brown the beef on all sides. Brown in batches if needed. Set aside the beef when done.
  • In the same pan, sauté the soffritto ingredients until soft, then add the tomato paste and cook for a minute.
  • Deglaze the pan with the white wine, then return the beed to the pan along with any resting juices and stir well.
  • Add the herbs and spices and potatoes then add sufficient stock just to cover all ingredients in the pan.
  • Adjust the seasoning if needed then cover the pan and cook in the oven for 1.5 - 2 hours or until the beef is very tender.