Italian Beef Stew (Spezzatino)

Indulge in the rich and savory flavors of Italy with this tasty Spezzatino, an Italian Beef Stew. It's a great make-ahead dish that tastes even better as it sits, and lasts for a few days in the fridge.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 3

Servings servings

Calories 544kcal

Author Pina Bresciani

Ingredients

¼ cup olive oil extra virgin
1.5 cups chopped carrots
1 cup chopped onion white or yellow
1 cup chopped celery
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves (dried)
1 kg chuck roast cut into cubes
½ cup red wine
1 cup passata (crushed strained tomatoes)
2 cups water plus more if needed
4 cups chopped potatoes
salt and pepper to taste

Instructions

To a large heavy-bottomed pot, add the olive oil over medium heat.
Once olive oil is warmed through, add the carrots, celery and onion. Add the thyme, rosemary and bay leaves, along with salt and pepper.
Let vegetables cook down, about 5 minutes.
Add the beef and let it brown, about 10 minutes. Note that the beef will not caramelize, since it was added after the vegetables.
Add the wine, and let the alcohol evaporate off, a few minutes.
Add the passata and water, along with a bit more salt and pepper and let it come to a boil. Turn the heat down to low, put a lid on the pot, and let stew cook, stirring occasionally.
Stew should cook for about 2.5-3 hours.
If adding potatoes, add them when there is about 1 hour 15 minutes left in total cook time. Add more water if necessary (about ½ cup to 1 cup water)
Beef and potatoes should be tender at the end of cook time. Serve and enjoy!

Video

Notes

Opt for a heavy-bottomed pot or Dutch oven, as it distributes heat evenly and prevents the stew from sticking to the bottom.

Chuck roast is recommended to use (you can ask your butcher to cut it into cubes) as you don't really know what you're getting if you buy stew beef. However, stew beef (usually comes cut up in cubes already) will work in a pinch
If the stew is drying up during the cook time, simply add more water.

Don't rush the initial sauté of the carrots, celery and onions. Allowing them to cook down for about 5 minutes will develop their flavors more fully.

Use a red wine you enjoy drinking, as it will contribute to the overall flavor of the stew. A medium-bodied red wine, like a Merlot or Chianti, works well.

If you prefer a thicker stew, you can mix 1-2 tablespoons of flour with water to create a slurry and stir it into the simmering stew. This will thicken the broth.

When adding potatoes, make sure they are cut into evenly sized pieces to ensure they cook uniformly and are tender by the end of the cooking time.

Leftovers of this Italian beef stew tend to taste even better the next day as the flavors continue to meld, so consider making extra for future meals.

Nutrition