Spezzatino Di Manzo Italian Beef (Print Version)
Tender beef slowly braised with vegetables, red wine, and herbs for rich, comforting flavors.
# What You Need:
→ 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 crowding. Sear each batch until deeply golden on all sides, approximately 3–4 minutes per batch. Transfer the browned beef to a plate and set aside.
02 - Reduce the heat to medium. In the same pot, add the chopped onions, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring frequently and scraping up any caramelized bits from the bottom of the pot to incorporate their flavor into the base.
03 - Add the minced garlic and tomato paste to the vegetables. Stir continuously for 2 minutes 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 fond. Allow the wine to reduce by half, approximately 5 minutes, concentrating its flavor and burning off the alcohol.
05 - Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef stock, bay leaves, rosemary sprig, dried thyme, and a generous seasoning of salt and pepper. Stir to combine, then bring the liquid to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Braise for 2 hours, stirring every 30 minutes to prevent sticking, until the beef is fork-tender and the sauce has thickened into a rich, coating consistency.
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.
# Insider Tips:
01 -
- The sauce practically builds itself while you walk away and the low oven does all the work.
- Leftovers taste even better the next day when the flavors have had time to mingle and settle.
02 -
- Pat the beef completely dry before browning because any moisture on the surface will prevent a proper sear and leave the meat gray instead of golden.
- Resist the urge to lift the lid constantly during the two hour braise because every peek releases heat and extends the cooking time.
03 -
- Brown the meat in three separate batches and give each piece enough space to develop a proper crust without steaming.
- Let the finished stew rest off the heat for fifteen minutes before serving because the sauce thickens and the flavors settle into something much more cohesive.