Go Back
Italian beef stew over a bed of polenta in a bowl.

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.
Print Recipe Pin Recipe
Servings 0

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.

Notes

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