Spezzatino Di Manzo Beef Stew (Printable)
Rich Italian beef slowly braised with vegetables, red wine, and herbs for deep comforting flavors.
# What You'll Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1¼ 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 & Pantry
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
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides. Transfer the browned meat to a plate and set aside.
02 - Reduce heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes, stirring frequently and scraping up any caramelized bits from the bottom of the pot.
03 - Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and the garlic becomes fragrant.
04 - Pour in the red wine, scraping the bottom of the pot to release all fond. Let the wine reduce by half, approximately 5 minutes, allowing the alcohol to cook off and the flavors to concentrate.
05 - Return the seared beef and any accumulated juices to the pot. Add the potatoes, beef stock, bay leaves, rosemary sprig, thyme, and season generously with salt and pepper. Stir to combine.
06 - Bring the mixture to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and cook for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich gravy.
07 - Remove and discard the bay leaves and rosemary sprig. Taste the sauce and adjust seasoning with salt and pepper as needed. Ladle into warm bowls and serve with crusty bread, polenta, or over mashed potatoes.
# Expert Advice:
01 -
- The sauce practically makes itself while the beef turns melt in your mouth tender over two lazy hours.
- It tastes even better the next day, so you can cook once and eat gloriously twice.
- One pot means barely any washing up, which is honestly half the battle on a cold evening.
02 -
- Crowding the pot when browning the meat is the fastest way to end up with gray, boiled beef instead of a beautiful crust, so work in batches and be patient.
- A splash of balsamic vinegar added alongside the red wine adds a tangy depth that transforms the whole dish.
03 -
- Dry the beef thoroughly with paper towels before searing, because moisture is the enemy of a good crust and a good crust is the foundation of a great stew.
- The secret is patience during the browning step, as those five extra minutes of searing translate into a depth of flavor no amount of seasoning can replace later.