Spezzatino Di Manzo Italian Beef (Print 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 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
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
# Directions:
01 - Pat the beef cubes thoroughly 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 until shimmering. 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 with the rendered drippings, add the chopped onion, sliced carrots, and chopped celery with a pinch of salt. Sauté over medium heat for 5 to 6 minutes until the vegetables have 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 caramelize slightly. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Allow the wine to reduce by half, approximately 2 to 3 minutes.
05 - Return the seared beef and any accumulated juices back 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, reduce the heat to low, and cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Add the cubed potatoes to the pot, adjust the seasoning with additional salt and pepper if needed, 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 herb stems. Ladle the hot spezzatino into bowls and serve alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Tips:
01 -
- The sauce practically makes itself while you go about your evening, filling every corner with the smell of wine and rosemary.
- It tastes even better the next day, which means leftovers are something you will actually fight over.
02 -
- If you try to brown all the beef at once it will boil in its own juices and you will never get that caramelized crust, so work in small batches even if it feels tedious.
- Making this a day ahead is not lazy, it is genuinely smarter because the flavors settle and deepen overnight in the refrigerator.
03 -
- Let the stew come back to room temperature before reheating gently on the stove rather than microwaving, which can toughen the meat.
- The secret to a truly silky sauce is patience during the reduction phase, never thicken with flour when time will do it naturally.