Spezzatino Di Manzo Italian Beef Stew (Print View)
Tender beef cubes slowly simmered with vegetables in a rich, herb-infused tomato sauce for a hearty Italian comfort dish.
# What You'll Need:
→ Meats
01 - 2.2 lbs beef stewing meat, cut into 1¼ 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 & 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
# Method:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides. 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 and deglaze, scraping up all the browned bits from the bottom of the pot. Let the wine simmer for 2 to 3 minutes until it reduces slightly.
04 - Add the canned chopped tomatoes, beef stock, bay leaves, rosemary sprig, and thyme sprigs. Stir everything together to combine evenly.
05 - Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour 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 and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley if desired.
# Insider Tips:
01 -
- The sauce practically builds itself while you go about your day, thickening into something rich and velvety without any flour or tricks.
- Leftovers taste even better the next day, which makes this the rare stew that rewards procrastination.
02 -
- Do not rush the searing step, overcrowded steamed beef will never develop the crust that gives this stew its depth.
- Marinating the beef in red wine with garlic and herbs for several hours before cooking takes this from great to extraordinary.
03 -
- Pat the beef completely dry with paper towels before searing, moisture is the enemy of a good crust.
- The stew tastes its best if you make it a day ahead, refrigerate it overnight, and gently reheat it the next evening.