📝 About This Recipe
A cornerstone of Italian home cooking, Spezzatino di Manzo is a soul-warming beef stew that transforms humble cuts of meat into a masterpiece of tenderness. This recipe relies on the 'soffritto' foundation and a patient braise in dry red wine and rich tomato, resulting in a velvety sauce and beef that yields to the touch of a fork. It is the ultimate expression of 'cucina povera' elegance, perfect for chilly evenings and family gatherings.
🥗 Ingredients
The Beef
- 2 pounds Beef Chuck or Stewing Beef (cut into 1.5-inch cubes, patted dry)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Extra virgin olive oil (divided)
The Soffritto and Aromatics
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 medium Celery stalks (finely diced)
- 3 pieces Garlic cloves (smashed and peeled)
- 1 sprig Fresh Rosemary (left whole)
- 2-3 leaves Fresh Sage
- 1 piece Bay leaf (dried)
The Braising Liquid
- 1 cup Dry Red Wine (such as Chianti or Sangiovese)
- 2 cups Beef Stock (low sodium, kept warm)
- 2 tablespoons Tomato Paste (double concentrated if possible)
- 1 cup Canned San Marzano Tomatoes (crushed by hand)
- to taste Kosher salt and black pepper
The Finish
- 3 medium Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the beef cubes thoroughly dry with paper towels; moisture is the enemy of a good sear. Season the beef generously with salt and pepper.
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2
Place the flour in a shallow bowl and lightly dredge the beef cubes, shaking off any excess. This flour will eventually help thicken our braising sauce.
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3
In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 8-10 minutes per batch.
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4
Remove the seared beef to a plate and set aside. If the bottom of the pot looks dry, add the remaining tablespoon of olive oil.
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5
Lower the heat to medium and add the onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes, stirring frequently, until the vegetables are soft and translucent.
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6
Add the smashed garlic cloves, rosemary, sage, and bay leaf. Cook for another 2 minutes until the herbs release their fragrance.
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7
Stir in the tomato paste and cook for 2-3 minutes, allowing it to darken slightly and caramelize against the bottom of the pot.
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8
Pour in the red wine, using a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot. Let the wine simmer until reduced by half.
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9
Return the beef and any accumulated juices to the pot. Add the crushed tomatoes and enough warm beef stock to just barely cover the meat.
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10
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer very gently for 1.5 hours.
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11
After 1.5 hours, add the potato chunks to the pot. If the liquid has reduced too much, add a splash more stock. Cover and continue to simmer for another 45-60 minutes.
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12
The dish is ready when the beef is 'fork-tender' (it breaks apart with no resistance) and the potatoes are soft. Remove the rosemary sprig and bay leaf.
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13
Taste the sauce and adjust the seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for 5-10 minutes to reach your desired consistency.
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14
Let the stew rest for 10 minutes before serving. This allows the fibers of the meat to relax and the flavors to harmonize.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the beef will steam rather than brown, losing that deep umami flavor. For the best results, use a collagen-rich cut like beef chuck or shank, which breaks down into a gelatinous, silky texture during the long cook. Don't rush the soffritto; slowly sweating the vegetables creates the flavor backbone of the entire dish. If you prefer a thicker sauce, mash one or two of the cooked potato chunks back into the liquid at the end of cooking. This stew tastes even better the next day, as the flavors continue to develop in the refrigerator.
🍽️ Serving Suggestions
Serve in wide, shallow bowls over a bed of creamy, buttery polenta. Pair with a crusty loaf of ciabatta or sourdough bread to soak up every drop of the rich sauce. Accompany with a glass of the same dry red wine used in the cooking, such as a Chianti Classico. Balance the richness with a simple side of sautéed bitter greens like rapini or kale with lemon juice. For a traditional touch, sprinkle a little 'Gremolata' (lemon zest, garlic, and parsley) over the top just before serving.