Spezzatino di Manzo Italian Beef (Printer-Friendly)
Slow-braised Spezzatino di Manzo: tender beef, tomatoes, wine and herbs for a rich Italian main.
# What You'll Need:
→ Meats
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
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 on all sides.
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 cubes 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 chopped onion, sliced carrots, and chopped celery with a pinch of salt. Sauté over medium heat for 5-6 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, approximately 2-3 minutes.
05 - Return the seared beef and any accumulated juices to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme sprigs, and rosemary sprig. Stir well to combine and bring the mixture to a gentle simmer.
06 - Cover the pot with a tight-fitting lid 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 to the pot, adjust seasoning with 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 the hot stew into bowls and serve alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Advice:
01 -
- The sauce practically makes itself while you go about your evening, and whatever it does to your kitchen smells should be bottled and sold.
- It reheats even better the next day, which means you get two meals and the second one always wins.
02 -
- Crowding the pot during browning is the fastest way to end up with gray boiled meat instead of a deep Maori crust, so work in small batches and let the pan get hot again between rounds.
- Making this a day ahead is not a shortcut but an upgrade, because the fat redistributes and the flavors marry overnight in a way that same day cooking simply cannot achieve.
03 -
- Start checking the beef for tenderness around the ninety minute mark rather than waiting for the full time, since every cut of chuck behaves differently and overcooked beef shredding is not the same as perfectly tender beef.
- If the sauce is too thin at the end, simmer it rapidly uncovered for five extra minutes rather than adding any thickener, because reduction keeps the flavor pure.