Spezzatino Di Manzo Italian Beef (Printable)
Tender beef slowly simmered with vegetables, herbs, and rich tomato in rustic Italian style
# What You Need:
→ Meats
01 - 2.2 lbs beef stewing meat, cut into 1.25-inch cubes
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 stalks celery, diced
04 - 1 large onion, finely chopped
05 - 2 medium potatoes, peeled and cubed
06 - 2 cloves garlic, minced
→ Liquids
07 - 14 oz canned chopped tomatoes
08 - 1 cup dry red wine
09 - 2 cups beef stock
→ Spices and Herbs
10 - 2 tbsp olive oil
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - Salt and black pepper, to taste
→ Optional
15 - Chopped fresh parsley, for garnish
# How-To Steps:
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, approximately 3 to 4 minutes per batch. Transfer the browned meat to a plate and set aside.
02 - In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
03 - Return the seared beef to the pot. Pour in the dry red wine and deglaze, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2 to 3 minutes until the wine reduces slightly.
04 - Add the canned chopped tomatoes, beef stock, bay leaves, rosemary sprig, and thyme sprigs. Stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1.5 hours, stirring occasionally to prevent sticking.
06 - Add the cubed potatoes and season with salt and black pepper. Continue simmering uncovered for another 30 minutes, or until the beef is fork-tender and the sauce has thickened to a rich consistency.
07 - Remove and discard the bay leaves and herb stems. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley if desired.
# Helpful Tips:
01 -
- The sauce practically makes itself while you go about your evening and it tastes like you spent far more effort than you actually did.
- It uses one pot which means cleanup is mercifully simple and the leftovers taste even better the next day.
02 -
- Do not rush the browning step because that deep crust on the meat is where half the flavor of the entire stew comes from and you cannot get it back later.
- Adding the potatoes too early will turn them to mush before the meat becomes tender so trust the timing and wait the full ninety minutes.
03 -
- Marinate the beef in red wine, garlic, and herbs for a few hours or even overnight and you will be amazed at how much deeper and more complex the final flavor becomes.
- Pour yourself a glass of the same wine you cook with and you will understand why Italians treat cooking as an extension of the meal itself.