Spezzatino Di Manzo Italian Beef Stew (Print Version)
Rich, slow-cooked beef stew with vegetables and red wine for deep Italian comfort.
# What You Need:
→ Meats
01 - 1.8 lb beef chuck, cut into 1.2-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 2 garlic cloves, minced
→ Liquids
07 - 1 cup dry red wine
08 - 2 cups beef stock
09 - 2 tbsp tomato paste
10 - 2 tbsp olive oil
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 1 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove and set aside.
02 - Reduce heat to medium. In the same pot, add onions, carrots, and celery. Sauté for 5 minutes, scraping up any browned bits from the bottom.
03 - Add the garlic and tomato paste. Cook for 2 minutes until fragrant, stirring to combine with the vegetables.
04 - Deglaze the pot with red wine, scraping the bottom to release all fond. Allow the wine to reduce by half, about 5 minutes.
05 - Return the seared beef to the pot. Add potatoes, beef stock, bay leaves, rosemary, thyme, salt, and pepper. Stir to combine.
06 - Bring to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
07 - Remove and discard the bay leaves and rosemary sprig. Adjust seasoning with salt and pepper as needed before serving.
# Expert Tips:
01 -
- The sauce practically builds itself while you go about your evening, filling every corner of the house with a smell that makes people wander into the kitchen asking if it is ready yet.
- It tastes even better the next day, so you get two meals of effort from one pot of work.
02 -
- Pat the beef completely dry with paper towels before searing because even a thin layer of moisture will prevent that beautiful brown crust from forming.
- Resist the urge to lift the lid and stir constantly during the braise because every time you peek the pot loses heat and the cooking time stretches longer.
03 -
- Make the stew a full day ahead and refrigerate it overnight because the flavors meld and deepen as it rests, and the fat solidifies on top making it easy to scoop off before reheating gently.
- A splash of balsamic vinegar stirred in at the very end adds a subtle tang that makes people ask what your secret ingredient is.