Italian Beef Stew (Spezzatino)

Italian Beef Stew, known as Spezzatino, is a hearty and comforting dish that embodies the rustic flavors of Italian cuisine. This recipe combines tender chunks of chuck roast with a medley of vegetables and aromatic herbs, simmered slowly to perfection. Infused with the richness of red wine and the tangy depth of passata, this stew promises layers of savory flavors in every spoonful.

Perfectly tender beef and potatoes complete this soul-warming dish, making it an ideal choice for a cozy family meal or a gathering with friends.

Italian Beef Stew (Spezzatino)

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!

Recipe Notes

Preparation: Ensure all vegetables are chopped uniformly to ensure even cooking. The herbs (thyme, rosemary, bay leaves) should be fresh for optimal flavor.

Choosing Meat: Use chuck roast for its marbling, which enhances flavor and ensures the meat remains tender after long cooking.

Browning the Meat: Allow the meat to brown properly before adding liquids. This step adds depth of flavor to the stew.

Deglazing with Wine: Red wine adds richness and acidity. Let it simmer briefly to evaporate the alcohol, leaving behind its flavors.

Simmering the Stew: Cooking on low heat with the lid on ensures that the stew simmers gently, allowing flavors to meld and meat to become tender. Stir occasionally to prevent sticking.

Adding Potatoes: Add potatoes later in the cooking process to ensure they don’t overcook and become mushy. Adjust water as needed to maintain desired consistency.

Seasoning: Taste and adjust seasoning (salt and pepper) periodically during cooking to achieve a balanced flavor profile.

Finishing: The stew is done when the beef and potatoes are fork-tender. Remove bay leaves and herb sprigs before serving to avoid any bitterness.

Serving: Serve hot, garnished with fresh herbs if desired, alongside crusty bread or over polenta for a traditional Italian meal.

Storage: Stews like Spezzatino often taste even better the next day as flavors continue to develop. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.

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 Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of meat for this stew?

Yes, you can use other cuts like beef chuck, beef stew meat, or even beef brisket.

Just ensure it’s a cut suitable for slow cooking.

Do I need to brown the beef before adding it to the stew?

Yes, browning the beef adds flavor to the stew.

It caramelizes the meat and enhances the overall richness of the dish.

Can I skip the red wine?

While red wine adds depth and complexity to the stew, you can omit it if preferred.

Consider adding a splash of balsamic vinegar or additional broth for flavor.

How do I adjust the cooking time if using a slow cooker?

Cook on low for 6-8 hours or on high for 3-4 hours in a slow cooker.

Add potatoes and adjust liquid accordingly in the last hour of cooking.

What can I serve with Italian Beef Stew?

Traditionally, it’s served with crusty bread, polenta, or even over pasta. A simple green salad also makes a great side.

Can I freeze Italian Beef Stew?

Yes, stew freezes well.

Cool it completely, then store in airtight containers or freezer bags for up to 3 months.

Thaw in the refrigerator before reheating.

How can I make this stew thicker?

If you prefer a thicker stew, you can mix 1-2 tablespoons of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking.

Alternatively, remove some of the cooked potatoes, mash them, and stir them back into the stew.

What herbs can I substitute if I don’t have thyme or rosemary?

You can use dried herbs if fresh are not available.

Use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary in place of fresh.

Can I make this stew ahead of time?

Yes, this stew actually tastes better the next day as the flavors have time to meld.

Store it in the refrigerator and reheat gently on the stove or in the microwave.

How can I adjust the seasoning to my taste?

Taste the stew before serving and adjust salt and pepper accordingly.

You can also add a pinch of sugar if the tomatoes make the stew too acidic for your liking.