Spezzatino di Manzo (Printable Version)
Tender Spezzatino di Manzo simmered with tomatoes, red wine, herbs and root vegetables for a hearty, warming meal.
# What You'll Need:
→ Meats
01 - 1.75 lbs 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
# Directions:
01 - Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
03 - In the same pot, add the chopped onions, sliced carrots, and celery with a pinch of salt. Sauté for 5-6 minutes until the vegetables have 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 fond. Allow the wine to reduce by half, approximately 3-4 minutes.
05 - Return the browned 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 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 seasoning with salt and pepper as needed, and continue cooking uncovered for an additional 30 minutes, or until both the beef and potatoes 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 Hints:
01 -
- The sauce practically makes itself while you go about your evening, and it tastes like you spent all day tending it.
- It freezes beautifully, so you can double the batch and have a ready made dinner for those nights when cooking feels impossible.
02 -
- If you rush the browning step, you will end up with boiled beef in thin broth instead of a rich, deeply flavored stew.
- Making this a day ahead is not a shortcut, it is an upgrade because the flavors deepen and meld overnight in the refrigerator.
03 -
- Dry your beef thoroughly before browning because even a thin layer of moisture will prevent the Maillard reaction that creates all the deep, savory flavor you are after.
- Use a Dutch oven if you have one, its heavy walls distribute heat so evenly that you barely need to stir during the braise.