Spezzatino di Manzo Italian Beef (Print Version)
Slow-braised beef with tomatoes, red wine, herbs and root vegetables for a rich, warming Italian dish.
# Ingredient List:
→ 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
# Directions:
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, brown the beef cubes on all sides until a deep golden crust forms. Transfer the seared beef to a plate and set aside.
03 - In the same pot, add the chopped onions, sliced carrots, and chopped celery with a pinch of salt. Sauté for 5 to 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 deepen in color. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half.
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 and reduce the heat to low. Cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
07 - Add the cubed potatoes to the pot, adjust 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 stew into bowls and serve hot alongside crusty bread, creamy polenta, or mashed potatoes.
# Expert Advice:
01 -
- The beef becomes so tender it barely needs chewing, and the sauce thickens naturally into something that tastes like it took three days to make.
- It reheats even better the next day, which means you get two meals worth of comfort from a single pot.
02 -
- Do not rush the browning step because that sear is not optional, it is the foundation of the entire flavor profile.
- Resist the urge to lift the lid and stir constantly during the braise because every time you do, heat escapes and slows the breakdown of the connective tissue in the beef.
03 -
- Cut all your vegetables and beef to roughly the same size so everything cooks evenly and you never bite into a chunk of carrot that is still crunchy next to perfectly tender potato.
- The biggest secret to this stew is actually the resting period after cooking because patience rewards you with a sauce that coats the back of a spoon like velvet.