Spezzatino Di Manzo Beef Stew (Printable Version)
Tender braised beef with carrots, potatoes and tomatoes in a savory herb sauce—ideal for cozy evenings.
# What You Need:
→ Meats
01 - 1.75 pounds beef chuck, cut into 1¼-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 ounces canned diced tomatoes
→ Liquids
08 - 2 cups beef broth
09 - ½ cup dry red wine
10 - 2 tablespoons tomato paste
11 - 2 tablespoons extra virgin olive oil
→ Herbs and Spices
12 - 2 bay leaves
13 - 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
14 - 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
15 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat the 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 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 the onions become translucent. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Pour in the dry red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let the wine reduce by half, about 2–3 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 everything together thoroughly and bring the mixture to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking, until the beef is becoming tender.
07 - Add the cubed potatoes to the pot, adjust the salt and pepper to taste, and continue cooking uncovered for an additional 30 minutes, or until both the potatoes and beef are fork-tender and the sauce has thickened to a rich consistency.
08 - Remove and discard the bay leaves and any herb stems. Ladle the stew into bowls and serve hot, accompanied by crusty bread, creamy polenta, or mashed potatoes.
# Helpful Hints:
01 -
- The sauce thickens itself as it cooks, so there is no need for flour or any tricky thickening steps.
- It tastes even better the next day, which means you can make it ahead and actually enjoy your own dinner party.
02 -
- If the sauce is still thin after the full cooking time, let it simmer uncovered for another ten to fifteen minutes and it will come together beautifully.
- Adding the potatoes too early is the fastest way to end up with mush, so wait until the final thirty minutes.
03 -
- The biggest secret to a great spezzatino is patience during the browning step because that caramelized crust on the beef is where half the flavor lives.
- Cook the stew a full day ahead of when you plan to serve it and you will be amazed at how much deeper and more complex the flavor becomes.