Spezzatino Di Manzo Italian (Printable)
Slow-braised spezzatino di manzo with tomatoes, red wine and herbs for tender, hearty weeknight dinners.
# What You'll Need:
→ Beef
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 & Pantry
08 - 2 cups beef broth
09 - ½ 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. 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 on all sides until a deep golden crust forms, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.
02 - In the same pot, add the chopped onion, sliced carrots, and chopped celery with a pinch of salt. Sauté over medium heat for 5-6 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
03 - Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine reduce by half, about 2-3 minutes.
04 - 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, then bring the mixture to a gentle simmer.
05 - Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 1 hour and 30 minutes, stirring occasionally to ensure nothing sticks to the bottom.
06 - Add the cubed potatoes to the pot and adjust the seasoning with salt and pepper. Remove the lid and continue cooking for an additional 30 minutes, or until both the beef and potatoes are fork-tender and the sauce has thickened to a rich consistency.
07 - Remove and discard the bay leaves and herb stems. Ladle the hot stew into bowls and serve with crusty bread, creamy polenta, or mashed potatoes.
# Expert Tips:
01 -
- The sauce practically builds itself while you go about your evening, filling every corner of your home with the kind of aroma that makes people linger in the kitchen doorway.
- It tastes even better the next day, which means leftovers are not a consolation prize but the actual reward for your patience.
- You probably already have most of the ingredients, and the ones you need are inexpensive enough to feed four people beautifully without stretching your budget.
02 -
- Do not rush the browning step because that deep mahogany crust on the beef is where half the flavor of the entire stew comes from.
- If you have the time, make this a full day ahead because the flavors marry and deepen overnight in the refrigerator in a way that same day cooking simply cannot replicate.
- Always check canned broth and tomatoes for hidden allergens or added gluten if dietary restrictions are a concern.
03 -
- Let the beef come to room temperature for 20 minutes before searing because cold meat straight from the refrigerator will drop the oil temperature and steam instead of brown.
- Keep a cup of warm broth beside the stove while the stew simmers so you can adjust the liquid level if it reduces faster than expected.