Spezzatino di Manzo Italiano (Printable)
Slow-braised beef chuck with tomatoes, red wine and herbs, served with potatoes or polenta for warming meals.
# What You'll 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 Make It:
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 each batch 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. Stir in the minced garlic and cook for an 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 beef and any accumulated juices to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir well to combine and bring to a gentle simmer.
06 - Cover the pot and cook over low heat for 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
07 - Add the cubed potatoes, adjust seasoning with salt and pepper, and cook uncovered for an additional 30 minutes until 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 into bowls and serve hot with crusty bread, creamy polenta, or mashed potatoes.
# Expert Advice:
01 -
- The sauce practically makes itself while you go about your evening, and by the time you lift the lid, it tastes like you spent far more effort than you actually did.
- It is one of those rare dishes that feeds you for days and somehow tastes even better reheated on night two when the flavors have fully married.
- You probably have almost everything you need already sitting in your pantry and crisper drawer right now.
02 -
- Do not rush the browning step because that deep Maillard crust is where half the flavor of the entire stew comes from, and pale beef will give you a thin tasting result.
- Resist the urge to lift the lid and stir constantly during the covered braising time because every time you peek, you release heat and extend the cooking time.
- If you make this a day ahead and refrigerate it, the fat will solidify on top and you can easily scoop it off before reheating for a cleaner, more concentrated sauce.
03 -
- Let the beef come to room temperature for about 20 minutes before searing because cold meat straight from the refrigerator will drop the temperature of your pot and prevent a proper crust.
- A splash of balsamic vinegar stirred in at the very end can work a small miracle on a sauce that tastes flat, adding depth and brightness in equal measure.