Spezzatino Di Manzo Italian Beef (Print Version)
Rich Italian beef slowly braised with vegetables, red wine, and aromatic herbs for deep comforting flavors.
# Ingredient List:
→ Meats
01 - 1.75 lb beef chuck, cut into 1¼-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 2 garlic cloves, minced
→ Liquids & Pantry
07 - 1 cup dry red wine
08 - 2 cups beef stock
09 - 2 tbsp tomato paste
10 - 2 tbsp olive oil
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 1 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches to avoid overcrowding. Sear each batch until deeply golden on all sides, approximately 3–4 minutes per batch. Transfer the browned meat to a plate and set aside.
02 - Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot to incorporate the fond into the vegetables.
03 - Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly in color.
04 - Pour in the dry red wine, scraping the bottom of the pot to release any remaining caramelized bits. Allow the wine to reduce by half, approximately 5 minutes, concentrating the flavor.
05 - Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef stock, bay leaves, rosemary sprig, and dried thyme. Stir to combine, then bring the mixture to a gentle simmer.
06 - Cover the pot and reduce the heat to low. Cook for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich, glossy stew.
07 - Remove and discard the bay leaves and rosemary sprig. Taste the sauce and adjust the seasoning with salt and pepper as needed. Ladle into warm bowls and serve alongside rustic bread, creamy polenta, or over mashed potatoes.
# Expert Advice:
01 -
- The sauce practically builds itself while you go about your evening, thickening into something that tastes like it took far more effort than it did.
- It reheats beautifully, which means you can make it on Sunday and eat like royalty on a random Tuesday without lifting a finger.
02 -
- Do not rush the browning step because that crust on the beef is where an enormous amount of the stew flavor comes from and skipping it results in something noticeably flat.
- This stew is genuinely better the next day because the flavors continue to develop in the fridge, so if you have the patience to wait you will be richly rewarded.
03 -
- Cut all your vegetables and meat before you turn on the stove because once things start moving fast you will not want to stop and chop.
- A heavy Dutch oven is worth its weight in gold here because it distributes heat evenly and prevents the bottom from scorching during the long simmer.