Spezzatino Di Manzo Italian Beef (Printable Version)
Tender beef and root vegetables slow-braised in red wine and tomatoes for a rich, comforting Italian dinner.
# What You Need:
→ Meats
01 - 1.75 lb 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 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.
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, about 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 celery with a pinch of salt. Sauté for 5–6 minutes until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to 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 well to combine and bring the mixture to a gentle simmer.
06 - Cover the pot and reduce the heat to low. Cook for 1½ hours, stirring occasionally to prevent sticking, until the beef is becoming tender.
07 - Add the cubed potatoes, adjust the seasoning with salt and pepper, and continue cooking uncovered for an additional 30 minutes, or until the potatoes and beef are fork-tender and the sauce has thickened to a rich consistency.
08 - Remove and discard the bay leaves and herb stems. Ladle into warm bowls and serve hot with crusty bread, creamy polenta, or mashed potatoes.
# Expert Tips:
01 -
- The beef turns so tender it barely needs a fork, and the sauce thickens naturally without any flour or gimmicks.
- It tastes even better the next day, which means you can cook it on Sunday and eat like royalty on Monday with zero effort.
02 -
- Do not rush the browning step, because that golden crust on the beef is where half the deep flavor in your sauce actually comes from.
- If you have the time, make this stew a full day ahead and refrigerate it overnight, since the flavors meld and deepen in a way that same day cooking can never achieve.
03 -
- Cut all your vegetables and beef to roughly the same size so everything cooks evenly and you never bite into an oversized chunk of carrot or a piece of beef that is still tough.
- The stew will look quite liquid when you first add the broth, but trust the process and resist the urge to add thickener, because the potatoes and the long uncovered simmer will take care of it naturally.