Spezzatino di Manzo (Italian Beef Stew)
Cold nights call for something warm, hearty, and full of flavor, and this Spezzatino di Manzo, also known as Italian beef stew, hits the spot every time! It’s rich, cozy, and the kind of slow-simmered comfort food that fills your kitchen with amazing smells and your plate with tender, flavorful beef.
What is Spezzatino di Manzo?
Spezzatino di Manzo is an Italian beef stew made by slowly braising cubes of beef in a tomato and wine-based sauce with aromatics like onion, garlic, and herbs. It’s traditionally served with soft polenta, potatoes, or bread.
Every region in Italy has its own take on this dish, but the common thread is simple ingredients cooked low and slow until everything is tender and flavorful. Think of it like Italy’s answer to beef bourguignon but less fussy and just as cozy!
My version of Italian beef stew keeps things simple with everyday ingredients like beef chuck, carrots, tomatoes, and red wine. Serve it over creamy polenta or with a slice of crusty bread to soak up every bit of the sauce! It’s Italian comfort food at its finest!
Ingredients You Need
- Beef chuck steak: This cut is perfect for stews because it becomes melt-in-your-mouth tender when simmered slowly. Dice into cubes if it isn’t already!
- All-purpose flour: Lightly coats the beef to help it brown and also thickens the stew as it cooks.
- Olive oil: Use a good-quality extra virgin olive oil to add flavor.
- Onion, carrots, celery: This trio is the classic Italian soffritto base that builds deep flavor.
- Garlic: Sliced garlic adds a rich aroma.
- Red wine: Adds depth and richness to the sauce. Choose something dry that you’d drink.
- San Marzano-style crushed tomatoes: These tomatoes are sweet and low in acidity. Using a high-quality brand like Tuttorosso makes a big difference.
- Kosher salt and black pepper: Essential seasoning! Adjust to taste.
- Cinnamon: Just a touch brings warmth and complexity to the stew.
- Bouquet garni: A boquet garni is a little bundle of herbs that are tied together with string to infuse a dish with flavor. I would use bay leaf, thyme and rosemary of any one of those herbs if you have them on hand.
- Polenta: Creamy polenta is the perfect base to catch all the flavorful sauce.
- Fresh parsley: Adds a fresh, bright finish.
Variations & Substitutions
- Beef: Swap the beef chuck for boneless short ribs or even lamb for a slightly different flavor.
- Wine: If you don’t have wine, you can use beef broth or a splash of balsamic vinegar for acidity.
- No polenta? Mashed potatoes or even buttered pasta will work just fine.
- Add-ins: Toss in some mushrooms or diced potatoes for an even heartier version.
- Spice: For a spicier kick, add a pinch of crushed red pepper flakes.
How To Make Italian Beef Stew
- Prepare Beef: Toss the beef cubes in flour to coat them evenly.
- Cook Vegetables: Heat olive oil in a large saucepan. Sauté onion, carrots, and celery until soft. Add garlic and cook for a bit more.
- Brown the Beef: Add the beef to the vegetables, browning it on all sides.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the pot.
- Add Tomatoes and Season: Stir in the San Marzano tomatoes, rinsing the can with water and adding it too. Season with salt, pepper, and cinnamon, then add the bouquet garni.
- Slow Cook: Simmer covered on low heat, stirring occasionally, until the beef is tender.
- Final Touches: Remove the bouquet garni, adjust seasoning, and serve over polenta, garnished with fresh parsley.
Tips for Success
- Flour the beef first. Coating the beef in flour helps it brown nicely and thickens the sauce as it simmers!
- Don’t rush the browning. Let the beef sear undisturbed in the pot for a few minutes. That golden crust equals extra flavor.
- Use a dry red wine. Something like Chianti, Cabernet, or Merlot works great. Avoid anything sweet, and make sure it is something that you like to drink!
- Low and slow is key. Simmer the stew gently for 1½ to 2 hours. This gives the meat time to become tender and lets the flavors really develop. If you notice the beef isn’t fork tender after 2 hours, let it go a little longer! Once it is fork tender, it is ready.
- Taste and adjust at the end. Once the stew is done, add a little more salt, pepper, or fresh herbs to bring it to life.
Serving Suggestions
Italian beef stew is pretty versatile and can be served in lots of different ways. Traditionally, it is served over a bed of creamy polenta which is who I like to do it. It would also be great with mashed potatoes! I like to serve it with some crusty bread on the side also, to soak up the sauce. It would be great with a charred romaine salad or some roasted vegetables if you want an extra side. Don’t forget to serve it with a glass of red wine to match the stew!
Storage
Leftovers keep really well and might even taste better the next day. Store the stew in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove over low heat or microwave in short bursts, stirring occasionally. You can also freeze it for up to 2 months, just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Beef chuck steak is ideal for this beef stew recipe because it’s well-marbled and becomes super tender with slow cooking. Any tougher cuts like beef stew meat, chuck stew, short ribs, or brisket would all work well. Avoid leaner cuts like sirloin, which can dry out.
Yes! To make a slow cooker beef stew, brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours or until tender.
More Recipes to Try
- Spring Osso Buco
- Italian Sausage & Red Pepper Pasta
- Greek Pastitsio
- Baked Whole Fish with Olive Relish
- Easy Coq au Vin
Italian Beef Stew
Ingredients
- 2 pounds beef chuck steak cut into cubes
- 2 tablespoons all purpose flour
- 1/4 cup olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 3-4 garlic cloves sliced `
- 1 cup red wine
- ½ can or 2 cups 28 ounces Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/4 teaspoon cinnamon
- 1 bouquet garni bay leaf, thyme, and rosemary
- Polenta for serving
- Fresh parsley for garnish
Instructions
- Place beef in a large bowl and sprinkle with flour. Combine so each piece is well coated with flour.
- Heat a large sauce pot on medium-high heat. Add olive oil into the pan.
- Add onion, carrots, and celery. Sauté for 4-5 minutes until translucent. Add garlic and continue to stir.
- Add the beef cubes into the same pan and stir for 5 minutes to brown the meat.
- Deglaze the pan with red wine and scrape the pan. Simmer for 5 minutes until sauce reduces.
- Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt into the pan. Rinse the can with one cup of water and pour it into the pot.
- Season with salt, black pepper, and cinnamon. Add the bouquet garni.
- Cover and simmer on low heat for 1 ½ to 2 hours until the meat is very tender, stirring every 15-20 minutes. Discard the bouquet garni and adjust the seasoning to taste.
- Serve with crusty bread or over polenta.
