Why You’ll Love Spezzatino di Manzo (Italian Beef Stew) Recipe
I love how tender the beef becomes after slow simmering.
The rich tomato and broth sauce feels hearty and comforting.
This recipe uses simple ingredients that create incredible flavor.
I can prepare it ahead because it tastes even better the next day.
The vegetables make the stew filling and satisfying.
I enjoy serving it with crusty bread or creamy polenta.
It is perfect for family dinners and meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds beef chuck, cut into 1.5 inch cubes
3 medium carrots, sliced into thick rounds
3 medium potatoes, peeled and cut into chunks
2 celery stalks, chopped
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup crushed tomatoes
2 cups beef broth
3 tablespoons olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1.5 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons all purpose flour
Directions
I preheat a heavy-bottomed pot or Dutch oven over medium heat.
I toss the beef cubes with salt, black pepper, and flour until evenly coated.
I add the olive oil to the pot and brown the beef in batches until a golden crust forms, then remove it and set it aside.
In the same pot, I sauté the chopped onion, carrots, and celery until softened.
I add the minced garlic and tomato paste, cooking for about 1 minute to deepen the flavor.
I return the browned beef to the pot and stir in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves.
I bring everything to a gentle simmer, partially cover the pot, and cook for 1.5 to 2 hours while stirring occasionally.
During the last 40 minutes of cooking, I add the potatoes and continue simmering until they become tender.
I remove the bay leaves and herb stems, then adjust the seasoning if needed.
I serve the stew hot and enjoy it while warm.
Servings and Timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
I sometimes add peas or mushrooms for extra vegetables and texture.
I occasionally use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
I enjoy serving the stew over creamy polenta or mashed potatoes.
For a richer tomato flavor, I add extra crushed tomatoes.
I can include a pinch of red pepper flakes for subtle heat.
I sometimes stir in fresh parsley before serving for extra freshness.
Storage/Reheating
I store leftover spezzatino di manzo in an airtight container in the refrigerator for up to 4 days. The flavors become even richer after resting overnight. To reheat, I warm the stew gently on the stovetop over medium-low heat or microwave individual portions until heated through. I can also freeze the stew for up to 3 months and thaw it overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for this stew?
I prefer beef chuck because it becomes tender and flavorful during slow cooking.
Can I make this stew ahead of time?
Yes, I often make it a day ahead because the flavors deepen beautifully overnight.
Why do I coat the beef in flour?
The flour helps create a light crust on the beef and slightly thickens the stew while it cooks.
Can I cook this in a slow cooker?
Yes, I can transfer everything to a slow cooker after browning the beef and cook it on low for several hours.
What can I serve with spezzatino di manzo?
I like serving it with crusty bread, polenta, mashed potatoes, or pasta.
Can I freeze the leftovers?
Yes, this stew freezes very well for future meals.
How do I thicken the stew?
If the stew feels too thin, I simmer it uncovered for the last 15 minutes.
Why is my beef tough?
The beef may need more simmering time to fully break down and become tender.
Can I use dried herbs instead of fresh herbs?
Yes, I can substitute dried rosemary and thyme if fresh herbs are unavailable.
Does this stew taste better the next day?
I think the flavors become even richer and more balanced after resting overnight in the refrigerator.
Conclusion
I love how spezzatino di manzo transforms simple ingredients into a rich and comforting Italian meal. The tender beef, hearty vegetables, and aromatic herbs create a deeply satisfying stew that feels both rustic and elegant. Whether I serve it for a cozy family dinner or prepare it ahead for meal prep, this Italian beef stew always brings warmth and flavor to the table.
Spezzatino di manzo is a rustic Italian beef stew made with tender slow-simmered beef, hearty vegetables, and aromatic herbs in a rich tomato broth. This comforting dish is perfect for cozy family dinners and tastes even better the next day.
Ingredients
2 pounds beef chuck, cut into 1.5 inch cubes
3 medium carrots, sliced into thick rounds
3 medium potatoes, peeled and cut into chunks
2 celery stalks, chopped
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup crushed tomatoes
2 cups beef broth
3 tablespoons olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1.5 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons all purpose flour
Instructions
Preheat a heavy-bottomed pot or Dutch oven over medium heat.
Toss the beef cubes with salt, black pepper, and flour until evenly coated.
Add the olive oil to the pot and brown the beef in batches until a golden crust forms. Remove and set aside.
In the same pot, sauté the onion, carrots, and celery until softened.
Add the garlic and tomato paste, cooking for about 1 minute.
Return the browned beef to the pot and stir in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves.
Bring to a gentle simmer, partially cover the pot, and cook for 1.5 to 2 hours, stirring occasionally.
During the last 40 minutes of cooking, add the potatoes and continue simmering until tender.
Remove the bay leaves and herb stems, then adjust seasoning if needed.
Serve hot with crusty bread, polenta, or mashed potatoes.
Notes
Add peas or mushrooms for extra vegetables and texture.
Use sweet potatoes instead of regular potatoes for a sweeter variation.
Serve over creamy polenta or mashed potatoes for a hearty meal.
Add extra crushed tomatoes for a richer tomato flavor.
Include a pinch of red pepper flakes for subtle heat.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months and thaw overnight before reheating.
