Spezzatino Di Manzo Beef (Printable Version)
Slow-cooked beef braised with red wine, vegetables, and herbs for deep flavors.
# What You Need:
→ Beef
01 - 1 3/4 pounds beef chuck, cut into 1 1/4-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 2 garlic cloves, minced
→ Liquids & Pantry
07 - 1 cup dry red wine
08 - 2 cups beef stock
09 - 2 tablespoons tomato paste
10 - 2 tablespoons olive oil
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 1 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until well-seared on all sides. Remove the seared beef and set aside.
02 - Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes, scraping up any browned bits from the bottom of the pot.
03 - Add the minced garlic and tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the paste darkens slightly.
04 - Pour in the dry red wine, scraping the bottom of the pot to release any fond. Allow the wine to reduce by half, approximately 5 minutes.
05 - Return the seared beef to the pot. Add the cubed potatoes, beef stock, bay leaves, rosemary sprig, dried thyme, and additional salt and pepper to taste. Stir to combine.
06 - Bring the stew to a gentle simmer. Cover with a lid, reduce the heat to low, and cook for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich gravy.
07 - Remove and discard the bay leaves and rosemary sprig. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot with rustic bread, polenta, or on its own.
# Expert Advice:
01 -
- The sauce practically makes itself while you go about your evening, and it tastes like you spent far more effort than you actually did.
- Leftovers the next day are even better, which makes this the rare stew that rewards your patience twice over.
02 -
- Crowding the pot when browning the beef is the most common mistake, and steaming instead of searing will leave you with gray meat and a thin sauce.
- A splash of balsamic vinegar added alongside the wine was an accidental discovery that changed this recipe from great to unforgettable.
03 -
- Pat the beef completely dry with paper towels before searing, because moisture is the enemy of a good crust and the crust is where the deepest flavor begins.
- The stew is naturally gluten-free on its own, so just skip the bread on the side and serve it over polenta or mashed potatoes instead.