Spezzatino Di Manzo Italian Beef Stew (Printable Version)
Hearty Italian beef stew slowly simmered with vegetables, herbs, and rich tomato for a comforting family meal.
# What You’ll Need:
→ Meats
01 - 2.2 lbs beef stewing meat, cut into 1-inch cubes
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 stalks celery, diced
04 - 1 large onion, finely chopped
05 - 2 medium potatoes, peeled and cubed
06 - 2 cloves garlic, minced
→ Liquids
07 - 14 oz canned chopped tomatoes
08 - 1 cup dry red wine
09 - 2 cups beef stock
→ Spices and Herbs
10 - 2 tablespoons olive oil
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - Salt and black pepper, to taste
→ Optional
15 - Chopped fresh parsley, for garnish
# 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 on all sides until a deep golden-brown crust forms. Transfer the browned meat to a plate and set aside.
02 - In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened and released their fragrance.
03 - Return the seared beef to the pot. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2 to 3 minutes until the wine reduces slightly.
04 - Add the canned chopped tomatoes, beef stock, bay leaves, rosemary sprig, and thyme sprigs. Stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
06 - Add the cubed potatoes and season with salt and black pepper. Continue simmering uncovered for another 30 minutes, or until the beef is fork-tender and the sauce has thickened to a rich consistency.
07 - Remove and discard the bay leaves and herb stems. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
08 - Ladle the stew into warm bowls and garnish with chopped fresh parsley if desired. Serve alongside crusty bread or creamy polenta.
# Quick Tips:
01 -
- The sauce practically builds itself while the meat turns spoon tender over two lazy hours.
- It freezes beautifully, so you can make a double batch and thank yourself on some exhausted Wednesday.
- That splash of red wine transforms humble stewing beef into something that tastes like it came from a nonnas kitchen.
02 -
- Crowding the pot during searing will steam the meat instead of browning it, so patience and batches are essential.
- Adding potatoes too early guarantees they will disintegrate into the sauce before the beef becomes tender.
- A long slow simmer over the lowest possible heat yields far better results than a rapid boil.
03 -
- Letting the meat come to room temperature for twenty minutes before searing gives you a much more even crust.
- A parmesan rind dropped into the simmering liquid adds an invisible layer of umami that guests will never quite identify but always love.