Spezzatino Di Manzo Italian Beef Stew (Printable)
Tender beef braised slowly with vegetables, red wine, and herbs for deep Italian comfort.
# What You'll Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1.25-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 tbsp tomato paste
10 - 2 tbsp olive oil
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 1 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - 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. Transfer the browned meat to a plate and set aside.
02 - Lower the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes, stirring frequently and scraping up any fond from the bottom of the pot.
03 - Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
04 - Pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Let the wine reduce by half, approximately 5 minutes, to cook off the alcohol and concentrate the flavor.
05 - Return the seared beef to the pot along with any accumulated juices. Add the potatoes, beef stock, bay leaves, rosemary sprig, dried thyme, and season with salt and pepper. Stir to combine and bring the mixture to a gentle simmer.
06 - Cover the pot, reduce the heat to low, and braise for 2 hours. Stir occasionally to prevent sticking, 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 the sauce and adjust the seasoning with additional salt and pepper as needed. Ladle into warm bowls and serve alongside rustic bread, creamy polenta, or over mashed potatoes.
# Expert Tips:
01 -
- The sauce practically builds itself while you walk away, filling your home with the kind of smell that makes neighbors knock on your door.
- Leftovers taste even better the next day, which means you get two meals from one effort.
02 -
- Do not crowd the pot when browning the beef because steaming instead of searing is the single biggest mistake that turns a great stew into a mediocre one.
- A splash of balsamic vinegar added with the wine creates a depth that will make people ask what your secret ingredient is.
03 -
- Let the beef come to room temperature for thirty minutes before searing because cold meat dropped into hot oil lowers the temperature and prevents proper browning.
- The stew freezes beautifully for up to three months, so always make the full batch even if you are cooking for two.