📝 About This Recipe
A cornerstone of Italian home cooking, Spezzatino di Manzo con Patate is a soul-warming beef stew that celebrates the beauty of slow-braising. Tender chunks of beef are simmered in a rich tomato and wine-infused broth until they melt in your mouth, while creamy potatoes soak up every bit of the savory essence. This dish is the epitome of 'cucina povera' elevated to gourmet comfort, perfect for chilly evenings and family gatherings where the aroma of simmering herbs fills the home.
🥗 Ingredients
The Meat and Coating
- 1 kg Beef chuck or stewing beef (cut into 3cm cubes, patted dry)
- 1/2 cup All-purpose flour (for dredging)
- to taste Salt and freshly ground black pepper (generous seasoning is key)
The Soffritto and Aromatics
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Unsalted butter (for richness)
- 1 large Yellow onion (finely chopped)
- 1 medium Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 2 cloves Garlic (minced)
- 1 sprig Fresh rosemary (tied with kitchen twine)
- 3-4 leaves Fresh sage (whole)
- 1 piece Bay leaf (dried or fresh)
The Braising Liquid and Vegetables
- 1 cup Dry red wine (such as Chianti, Merlot, or Barbera)
- 2 tablespoons Tomato paste (doppio concentrato)
- 3-4 cups Beef broth (low sodium, kept warm)
- 1/2 cup Canned crushed tomatoes (or tomato passata)
- 600 grams Yukon Gold potatoes (peeled and cut into 3cm chunks)
- 2 tablespoons Fresh Italian parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the beef cubes thoroughly dry with paper towels. Season them generously with salt and black pepper, then dredge each piece in the flour, shaking off any excess.
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2
In a heavy-bottomed Dutch oven or deep pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches to avoid crowding, browning all sides until a deep golden crust forms (about 5-7 minutes per batch). Remove beef to a plate and set aside.
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3
Lower the heat to medium. In the same pot, add the remaining olive oil and the butter. Scrape the bottom of the pan to loosen any browned beef bits (the 'fond').
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4
Add the finely chopped onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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5
Stir in the minced garlic and the tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up every bit of flavor from the bottom. Let the wine simmer and reduce by half, about 3-4 minutes.
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7
Return the seared beef and any accumulated juices to the pot. Add the crushed tomatoes, rosemary sprig, sage leaves, and bay leaf.
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8
Pour in enough warm beef broth to just cover the meat. Bring to a gentle boil, then immediately reduce the heat to very low. Cover with a tight-fitting lid.
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9
Simmer gently for about 90 minutes, stirring occasionally. Ensure the liquid remains at a very faint bubble.
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10
After 90 minutes, add the potato chunks to the pot. If the liquid has reduced too much, add another splash of broth. Cover again and continue simmering for another 30-45 minutes, or until both the beef and potatoes are fork-tender.
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11
Once tender, remove the lid. If the sauce is too thin, simmer uncovered for 5-10 minutes to thicken. Remove the rosemary sprig, sage leaves, and bay leaf.
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12
Taste and adjust seasoning with salt and pepper. Let the stew rest for 10 minutes off the heat before serving to allow the flavors to settle. Garnish with fresh parsley.
💡 Chef's Tips
Always sear the meat in batches; if the pan is crowded, the meat will steam rather than brown, losing that essential Maillard reaction flavor. Choose a 'waxy' or 'all-purpose' potato like Yukon Gold, as they hold their shape better during long simmering than starchy Russets. For the best results, use a tough cut like beef chuck or brisket; these have connective tissue that breaks down into gelatin, creating a silky sauce. If the stew becomes too thick before the meat is tender, always add warm broth or water rather than cold to keep the cooking temperature stable. This dish tastes even better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve in wide, shallow bowls alongside thick slices of toasted ciabatta bread rubbed with a garlic clove. Pair with a bold Italian red wine such as a Sangiovese or a Nebbiolo to complement the richness of the beef. For a truly traditional experience, serve the spezzatino over a bed of creamy yellow polenta. A simple side of sautéed bitter greens, like rapini or spinach with lemon, provides a bright contrast to the hearty stew. Finish the meal with a light arugula salad dressed in a sharp balsamic vinaigrette.