Spezzatino Di Manzo Beef Stew (Printable)

Tender slow-braised beef with tomatoes, red wine, herbs and root vegetables in a rich, warming sauce.

# What You'll Need:

→ Beef

01 - 1 ¾ lb beef chuck, cut into 1 ¼-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 - ½ 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

# Steps:

01 - Pat the beef cubes thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat the 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, allowing it to caramelize slightly. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by approximately half, about 3–4 minutes.
05 - Return the seared beef and any accumulated juices back to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme sprigs, and rosemary sprig. Stir everything together thoroughly and bring the mixture to a gentle simmer.
06 - Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 1 hour 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Add the cubed potatoes to the pot, adjust the salt and pepper to taste, and continue cooking uncovered for an additional 30 minutes, or until both the beef and potatoes are 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, accompanied by crusty bread, creamy polenta, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce practically makes itself while the beef breaks down into something so tender it barely needs chewing.
  • It tastes even better the next day, which means leftovers are not a problem but a gift you give yourself.
02 -
  • Crowding the pot during searing is the fastest way to steam the beef instead of browning it, so work in batches and give each cube space.
  • Making this a day ahead is not a shortcut, it is the secret, because the flavors settle and deepen overnight into something far more complex.
03 -
  • A heavy Dutch oven distributes heat more evenly than any other pot, and even heat means no scorched spots on the bottom during the long simmer.
  • Taste the sauce before adding the potatoes because once they go in and release starch, adjusting seasoning becomes harder to judge accurately.

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