Spezzatino Di Manzo Stew (Printer-friendly)
Tender beef slowly braised with vegetables in red wine and herbs for a rich, comforting Italian dish.
# What You'll Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1.25-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. Season the beef cubes with salt and pepper, then brown in batches until deeply seared on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
02 - Reduce heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot.
03 - Add the minced garlic and tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the paste darkens slightly in color.
04 - Pour in the dry red wine, scraping the bottom of the pot to release all the fond. Let the wine reduce by half, about 5 minutes, to cook off the alcohol and concentrate the flavor.
05 - Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef stock, bay leaves, rosemary sprig, and dried thyme. Stir to combine.
06 - Bring the stew to a gentle simmer. Cover with a 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 bowls and serve hot.
# Expert Hints:
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 when dinner is ready.
- Leftovers taste even better the next day, which means you get two meals for the effort of one and the second one somehow feels more rewarding.
02 -
- Pat the beef completely dry before browning because even a thin layer of moisture will prevent that essential crust from forming and you will end up with gray steamed meat instead.
- Do not rush the wine reduction step because unreduced wine leaves a sharp acidity that no amount of simmering afterward can fully fix.
03 -
- A splash of balsamic vinegar added right at the end brings a subtle sweetness and brightness that makes people ask what your secret ingredient is.
- Use a Dutch oven if you have one because the even heat distribution and tight fitting lid create the perfect environment for a braise.