Spezzatino Di Manzo Beef Stew (Print version)

Tender braised beef with carrots, potatoes and tomatoes in a savory herb sauce—ideal for cozy evenings.

# What goes in:

→ Meats

01 - 1.75 lb beef chuck, cut into 1.25-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, finely chopped
05 - 2 medium potatoes, peeled and cubed
06 - 2 cloves garlic, minced
07 - 14 oz canned diced tomatoes

→ Liquids

08 - 2 cups beef broth
09 - 1/2 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp extra virgin olive oil

→ Herbs & Spices

12 - 2 bay leaves
13 - 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
14 - 1 sprig fresh rosemary (or 1 tsp dried rosemary)
15 - Salt and freshly ground black pepper, to taste

# Cooking steps:

01 - Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides until deeply caramelized. Transfer the browned beef to a plate and set aside.
03 - In the same pot, add the onion, carrots, and celery with a pinch of salt. Sauté for 5–6 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 2 minutes to deepen its color and flavor. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to reduce by half.
05 - Return the beef and any accumulated juices to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir well to combine and bring the mixture to a gentle simmer.
06 - Cover the pot and cook over low heat for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
07 - Add the cubed potatoes, adjust the seasoning with salt and pepper, and cook uncovered for an additional 30 minutes, or until both the potatoes and beef are fork-tender and the sauce has thickened to a rich consistency.
08 - Remove and discard the bay leaves and herb stems. Ladle hot into bowls and serve alongside crusty bread, creamy polenta, or mashed potatoes.

# Tips from flavorandfeast:

01 -
  • It fills your kitchen with the kind of deep, savory aroma that makes neighbors knock on your door and ask what you are cooking.
  • The beef turns so tender it barely needs chewing, and the sauce thickens itself without any flour or fuss.
02 -
  • Do not rush the browning step because that deep caramelization on the beef is where half the flavor of the entire stew comes from.
  • This stew is genuinely better the next day, so if you have the patience to make it ahead and reheat it gently, you will be rewarded with deeper, more cohesive flavors.
03 -
  • If the sauce is too thin at the end, mash a few of the potato cubes against the side of the pot and stir them back in for instant, natural thickening.
  • A parmesan rind dropped into the simmering broth adds a layer of savory complexity that nobody can identify but everyone notices.

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