Spezzatino Di Manzo Italian Beef (Printable)
Tender beef slowly simmered with vegetables, herbs, and rich tomato-red wine sauce for hearty Italian comfort.
# What You’ll Need:
→ Meats
01 - 2.2 lbs beef stewing meat, cut into 1¼-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 tablespoons 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
# How to Prepare:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well seared on all sides, then remove and set aside.
02 - In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened.
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 simmer for 2–3 minutes until the wine reduces slightly.
04 - Add the chopped tomatoes, beef stock, bay leaves, rosemary, and thyme. Stir everything together until well combined.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1½ hours, stirring occasionally.
06 - Add the cubed potatoes, season with salt and pepper, and continue simmering uncovered for another 30 minutes, or until the meat is fork-tender and the sauce has thickened.
07 - Remove and discard the bay leaves and herb stems. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The red wine does all the heavy lifting, creating a sauce that tastes like it took a nonna three days to build.
- It fills your whole house with a smell so good that neighbors will invent reasons to knock on your door.
02 -
- Do not rush the browning step, because those dark crusty bits on the bottom of the pot are where half the flavor lives.
- If you marinate the beef in wine, garlic, and herbs for a few hours beforehand the depth of flavor jumps to another level entirely.
03 -
- The stew is noticeably better on day two, so if you have the willpower make it a day ahead and reheat it gently.
- A bottle of Chianti or Barolo alongside the pot ties the whole meal together beautifully.