Spezzatino di Manzo (Italian Beef Stew)

Spezzatino di Manzo, or Italian beef stew, is a heartwarming, flavorful dish characterized by its long simmering process. This creates a delectably rich tomato sauce and tender, melt-in-your-mouth meat. A key ingredient in this recipe is high-quality canned tomatoes, essential for enhancing the dish’s taste and bringing it to a new culinary level.

Ingredients Needed To Make Italian Beef Stew

  • 2 pounds beef chuck steak, cubed
  • 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 Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt (28 ounces)
  • 2 teaspoons kosher salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/4 teaspoon cinnamon
  • 1 bouquet garni (bay leaf, thyme, and rosemary)
  • Polenta, for serving
  • Fresh parsley, for garnish

How To Make Italian Beef Stew

  1. Prepare Beef: Toss the beef cubes in flour to coat them evenly.
  2. Cook Vegetables: Heat olive oil in a large saucepot. Sauté onion, carrots, and celery until soft. Add garlic and cook for a bit more.
  3. Brown the Beef: Add the beef to the vegetables, browning it on all sides.
  4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the pot.
  5. 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.
  6. Slow Cook: Simmer covered on low heat, stirring occasionally, until the beef is tender.
  7. Final Touches: Remove the bouquet garni, adjust seasoning, and serve over polenta, garnished with fresh parsley.

Commonly Asked Questions

Which tomatoes should I use?

The recommended tomatoes are hand-crushed San Marzano variety, known for their richness and natural deliciousness. These tomatoes stand out for not containing any artificial additives and for being packed in non-BPA lined cans, ensuring a fresh, vine-ripened flavor without any metallic aftertaste.

This is achieved using a unique Steam Sealed Flavor-Loc™ system, guaranteeing pure tomato flavor. Ideal for family meals, especially during the cooler months, this stew is not just a dish but a celebration of traditional Italian cooking. Enjoy preparing this recipe and savoring its wholesome goodness.

Can I make this stew in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

Can I freeze this stew?

Yes, this stew freezes well. Let it cool completely before freezing and consume within 3 months.

Italian Beef Stew

Spezzatino di Manzo or Italian Beef Stew is a simple and hearty dish full of flavors and depth. The dish simmers for hours to create a rich tomato sauce and meat that just melts in your mouth. As always, my first choice when it comes to canned tomatoes is @tuttorossotomatoes. Because choosing the #1 canned tomatoes will make my recipe taste delicious and elevate my dish to the next level. Tuttorosso San Marzano Hand Crushed Tomatoes make the sauce so rich and delicious.


  • 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


  • 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.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

This Italian Beef Stew offers a delightful blend of hearty beef, rich tomato sauce, and aromatic herbs. The slow cooking process ensures each bite is infused with deep, robust flavors, making it a perfect comfort food for chilly evenings.

The polenta serves as a creamy and soft bed, complementing the stew’s textures and flavors. The simplicity of this recipe, combined with its rich and satisfying outcome, makes it an ideal choice for family dinners or special occasions. Enjoy the warmth and love in each spoonful of this traditional Italian delight!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating