Spezzatino Di Manzo Italian Beef Stew (Printable)
Hearty Italian beef stew with tender vegetables, herbs, and rich tomato sauce. A comforting family favorite.
# What You'll Need:
→ Meats
01 - 2.2 lbs beef stewing meat, cut into 1.25-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 tbsp 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
# Steps:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, turning until well seared on all sides. Remove the meat and set aside.
02 - In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Return the seared beef to the pot. Pour in the dry red wine and deglaze, scraping up any browned bits from the bottom. 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 everything together until well combined.
05 - Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally to prevent sticking.
06 - Add the cubed potatoes, season with salt and black pepper, and continue simmering uncovered for another 30 minutes, or until the beef is fork-tender and the sauce has thickened to your liking.
07 - Remove and discard the bay leaves and herb stems. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The sauce thickens on its own into something velvety and deeply savory, no roux or shortcuts needed.
- It reheats even better the next day, making it the rare stew that earns a permanent spot in your weekly rotation.
02 -
- Crowding the pot during browning is the single biggest mistake you can make because the meat boils in its own juices instead of developing flavor through searing.
- Marinating the beef in red wine with garlic and herbs for a few hours before cooking transforms an already good stew into something quietly extraordinary.
03 -
- A heavy bottomed pot like a Dutch oven distributes heat evenly and prevents the dreaded scorched bottom that ruins the whole pot.
- Taste the sauce before adding potatoes because once they go in and release starch, adjusting seasoning becomes much harder to judge accurately.