Spezzatino Di Manzo Italian (Print Version)
Tender braised beef with tomatoes, red wine, root vegetables and herbs for a rich, comforting main.
# Recipe Ingredients:
→ 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 & Seasonings
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
# Directions:
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 deeply caramelized. 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 1 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 sprigs, and rosemary. Stir well to combine and bring to a gentle simmer.
06 - Cover the pot and cook over low heat for 1 hour 30 minutes, stirring occasionally to prevent sticking.
07 - Add the cubed potatoes, adjust salt and pepper to taste, and continue cooking uncovered for an additional 30 minutes, or until the beef is fork-tender and the sauce has thickened to a rich consistency.
08 - Remove and discard the bay leaves and herb stems. Ladle the stew 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, filling every corner of the house with the kind of smell that makes people wander into the kitchen asking when dinner is ready.
- It tastes even better the next day, which means you can cook once and eat like royalty twice.
02 -
- Crowding the pot when browning the beef is the most common mistake, because the meat will boil in its own juices instead of developing that essential crust.
- Making the stew a full day ahead and refrigerating it overnight transforms the flavor into something remarkably deeper and more complex than when it is freshly made.
03 -
- The stew will look quite liquid right after you add the broth and tomatoes, but trust the process because uncovered cooking in the final thirty minutes works magic on the consistency.
- A tiny drizzle of your best finishing olive oil over each bowl at the table adds a fruity, peppery note that pulls everything together beautifully.