Spezzatino Di Manzo Italian (Printable)
Tender beef chuck braised with tomatoes, red wine, potatoes and herbs for a rich, comforting meal.
# What You Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1.25-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 - 1/2 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
# How-To:
01 - Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides until a deep golden crust forms. Transfer the seared beef to a plate and set aside.
03 - In the same pot, add the onion, carrots, and celery with a pinch of salt. Sauté for 5 to 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 to caramelize. 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.
05 - Return the seared 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 1 hour and 30 minutes, stirring occasionally to prevent sticking.
07 - Add the cubed potatoes to the pot and adjust the seasoning with salt and pepper. Cook 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 herb stems. Ladle the stew into bowls and serve hot alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Tips:
01 -
- The sauce practically builds itself while you wait, turning humble ingredients into something that tastes like it took all day and a nonna to make.
- It reheats even better the next day, which means you get two meals of effort for one session of cooking.
02 -
- If you rush the browning step and crowd the pan, the beef will boil in its own juices and you will lose that deep caramelized flavor that makes the whole stew special.
- Adding the potatoes too early will cause them to disintegrate into the sauce, which still tastes fine but turns the texture into something closer to a thick soup than a proper stew.
03 -
- Cook the stew a full day ahead, refrigerate it overnight, and gently reheat it before serving because the flavors deepen and marry in a way that simply cannot happen in a single session.
- Use a heavy Dutch oven if you have one because the even heat distribution prevents hot spots that can scorch the bottom during the long simmer.