Spezzatino Di Manzo Beef Stew (Printable Version)
Tender beef slow-simmered with vegetables in a rich Italian tomato-herb sauce
# 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 & 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
→ Garnish
15 - Chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well seared on all sides, then remove and set aside.
02 - In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until softened.
03 - Return the beef to the pot. Pour in the red wine and deglaze, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes until the wine reduces slightly.
04 - Add chopped tomatoes, beef stock, bay leaves, rosemary, and thyme. Stir well to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 hours, stirring occasionally.
06 - Add the potatoes, season with salt and pepper, and simmer uncovered for another 30 minutes, or until the meat is fork-tender and the sauce has thickened.
07 - Remove bay leaves and herb stems. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The sauce thickens itself into something velvety without a single drop of cream or flour.
- It tastes even better the next day, so making extra is never a mistake.
- One pot does all the work while you disappear into a book or a conversation.
02 -
- If you crowd the pot during browning the meat will steam instead of sear, and you will lose that deep flavor entirely.
- Marinating the beef in wine, garlic, and herbs for a few hours before cooking transforms the dish from good to unforgettable.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- A splash of balsamic vinegar at the very end can rescue a stew that tastes flat or one dimensional.