Spezzatino di Manzo (Printable Version)
Tender beef and vegetables simmered in tomatoes, red wine and herbs for a rich, comforting Italian main.
# What You Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1.25-inch cubes
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, finely chopped
05 - 2 medium potatoes, peeled and cubed
06 - 2 cloves garlic, minced
07 - 14 oz canned diced tomatoes
→ Liquids
08 - 2 cups beef broth
09 - 1/2 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp extra virgin olive oil
→ Herbs & Spices
12 - 2 bay leaves
13 - 3-4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 1 sprig fresh rosemary (or 1 tsp dried rosemary)
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef cubes on all sides until a deep golden crust forms. Transfer the seared beef to a plate and set aside.
03 - In the same pot, add the chopped onion, sliced carrots, and chopped celery with a pinch of salt. Sauté for 5 to 6 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half.
05 - Return the seared beef and any accumulated juices to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme sprigs, and rosemary. Stir well to combine and bring the mixture to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
07 - Add the cubed potatoes to the pot, adjust the seasoning with salt and pepper, and cook uncovered for an additional 30 minutes, or until the potatoes and beef are fork-tender and the sauce has thickened to a rich consistency.
08 - Remove and discard the bay leaves and herb stems. Ladle the stew into bowls and serve hot alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Advice:
01 -
- The beef comes out so tender it barely needs chewing, and the sauce tastes like it simmered all day even though your hands were only busy for twenty minutes.
- It freezes beautifully, so making a double batch is never a mistake you will regret on a tired Tuesday.
02 -
- If you rush the browning step and crowd the pan your stew will taste boiled and flat instead of rich and complex.
- Making this a full day ahead and refrigerating it overnight is not laziness, it is strategy, because the flavors deepen and the fat solidifies on top for easy removal before gentle reheating.
03 -
- A heavy bottomed Dutch oven distributes heat evenly and prevents the bottom from scorching during the long simmer, making it the single most important tool in your kitchen for this recipe.
- Patience at the searing stage is the one thing that separates a good stew from an unforgettable one, so resist the urge to flip the beef early and let the Maillard reaction do its work.