Spezzatino Di Manzo Italian (Printer-friendly)
Slow-braised Spezzatino di Manzo: tender beef, tomatoes, red wine and aromatic herbs - perfect for chilly evenings.
# What You'll Need:
→ Beef
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. Working in batches to avoid crowding, sear the beef 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, add the onion, carrots, and celery with a pinch of salt. Sauté for 5 to 6 minutes until the vegetables are softened. Add 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, about 2 to 3 minutes.
05 - Return the beef and any accumulated juices to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme sprigs, and rosemary. Stir well to combine and bring the mixture to a gentle simmer.
06 - Cover the pot and reduce the heat to low. Cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking, until the beef is becoming tender.
07 - Add the cubed potatoes, adjust salt and pepper to taste, 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 into bowls and serve hot alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Hints:
01 -
- The sauce practically makes itself while you go about your evening, reducing into something impossibly rich and velvety.
- It tastes even better the next day, which means leftovers are something you will actually fight over.
- Not a single fancy technique required, just patience and a heavy pot.
02 -
- Do not rush the browning step because those dark crusty bits on the bottom of the pot become the entire flavor backbone of the stew.
- Making this a day ahead is not cheating, it is the smartest thing you can do because the flavors deepen overnight into something far more complex.
- Always check canned broth and tomato labels for hidden allergens or gluten if dietary restrictions matter at your table.
03 -
- Patience at the stove beats every other ingredient on the list, so pour yourself a glass of wine and settle in.
- A splash of balsamic vinegar stirred in at the very end can rescue a stew that tastes flat and wake up every flavor at once.