Italian Beef Stew (Spezzatino di Manzo)
This Italian Beef Stew, or Spezzatino di Manzo, is the kind of soul-warming dish that brings people to the table and makes them linger.
Slow-simmered with tender chunks of beef, earthy vegetables, herbs, and a splash of red wine, it’s rustic, deeply flavorful, and infused with the essence of tradition.
Every bite carries the comfort of a Sunday meal in an Italian countryside kitchen—humble ingredients transformed by time, care, and patience. It’s not just stew; it’s nourishment for the body and the spirit.
Why People Will Love This Italian Beef Stew (Spezzatino di Manzo) Recipe:
Rich, slow-developed flavor: Simmering for hours allows the beef, vegetables, herbs, and wine to meld into a deep, complex broth that tastes like it came from generations past.
Comforting and hearty: With tender chunks of beef and soft potatoes in every bite, it’s the kind of dish that fills both the stomach and the soul—perfect for cold evenings or slow weekends.
Aromatic and inviting: The blend of rosemary, thyme, bay leaves, and red wine creates an aroma that fills the kitchen and makes everyone ask, “What’s cooking?”
Simple ingredients, rustic elegance: Made from everyday staples, yet it feels timeless and special—true to Italian culinary philosophy: let quality speak for itself.
Versatile and family-friendly: Pairs beautifully with crusty bread, polenta, or pasta, and appeals to both kids and adults with its deep flavor and tender textures.
Key Ingredients:
Chuck roast provides rich marbling and robust flavor, becoming meltingly tender as it slowly simmers in the stew, anchoring the dish with hearty depth.
Aromatics like onion, carrot, and celery—the classic Italian soffritto—lay the foundational sweetness and earthiness that permeate the entire stew.
Fresh rosemary and thyme infuse the broth with woodsy, herbal notes that elevate the simplicity of the ingredients into something timeless and soul-soothing.
Red wine adds boldness and acidity, balancing the richness of the meat and drawing out complex, layered flavors as it reduces into the sauce.
Passata (crushed strained tomatoes) brings a smooth, slightly sweet base that unifies the stew, lending body and depth without overwhelming the other elements.
Potatoes, added near the end, soak up the essence of the broth and tender beef, turning them into soft, flavorful gems within each spoonful.
Expert Tips:
Brown the meat in batches for better flavor: Although the original recipe adds beef after the vegetables, for extra depth, you can sear the beef first in hot oil until browned, then set it aside. This adds caramelized flavor (fond) to the pot that elevates the entire stew.
Use whole herb sprigs tied with kitchen twine: Instead of chopping herbs, tie together the rosemary and thyme and simmer them in the stew like a bouquet garni. This allows for slow infusion and makes them easier to remove before serving.
Deglaze with wine properly: After adding the red wine, use a wooden spoon to gently scrape up any browned bits from the bottom of the pot—this step captures rich, complex flavors that would otherwise be lost.
Let it rest after cooking: Once the stew is finished, let it sit covered for 10–15 minutes before serving. This helps the flavors settle and allows the broth to slightly thicken naturally as it cools.
Choose the right cut of meat: Chuck roast or similar cuts with connective tissue work best. These tougher cuts break down over long cooking, resulting in melt-in-your-mouth tenderness without drying out.
Add potatoes later to avoid mushiness: Always add the potatoes during the final hour or so of cooking. If added too early, they’ll break down and thicken the broth too much.
Cook low and slow: Avoid rushing the process. The magic of this stew comes from gentle, prolonged simmering, which allows the flavors to deepen and the meat to become luxuriously tender.
Italian Beef Stew (Spezzatino di Manzo)
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!
Important Notes When Making Italian Beef Stew (Spezzatino di Manzo):
Patience is essential: This is a dish built on time, not shortcuts. The slow cooking process transforms humble ingredients into something profoundly flavorful and comforting. Skimping on cook time will rob the stew of its depth and tenderness.
Use a heavy-bottomed pot: A Dutch oven or cast iron pot retains and distributes heat evenly, preventing scorching at the bottom and promoting steady, even simmering throughout the long cook.
Flavor develops in layers: Each ingredient adds dimension, so take care to sauté the soffritto well and allow the wine to reduce fully before adding the tomatoes and water—these steps aren’t just procedural; they’re foundational to the stew’s soul.
Salt progressively, not all at once: Season in stages—lightly during the sauté, again after adding the beef, and finally at the end. This builds a well-rounded flavor and avoids oversalting as the liquid reduces.
Consistency is fluid: Depending on your preferences and how much the stew reduces, you may want to add more water toward the end. It should be thick and hearty, but not dry or pasty. Always taste and adjust before serving.
Let it rest before serving: Like most stews, Spezzatino di Manzo tastes even better after a brief rest—or even the next day. The resting time allows the flavors to settle and deepen for a more harmonious dish.
Serve with intention: Crusty bread, creamy polenta, or even a scoop of risotto can elevate the experience, making the stew not just a meal, but a comforting ritual.
How To Enjoy Italian Beef Stew (Spezzatino di Manzo) After Cooking
1. Let It Rest Briefly
Once the stew is finished cooking, remove it from heat and let it rest for 10–15 minutes, covered. This allows the flavors to settle and intensify, and gives the sauce time to naturally thicken.
2. Remove Herb Stems and Bay Leaves
Before serving, take out any large herb stems or bay leaves used for flavoring. This keeps the eating experience smooth and refined, while preserving the deep herbal aroma in the broth.
3. Choose the Perfect Pairing
Spezzatino is versatile—pair it based on the mood or occasion:
- Rustic: Serve with thick slices of crusty Italian bread to mop up the sauce.
- Traditional: Spoon over creamy polenta for a Northern Italian classic.
- Hearty: Serve alongside or over buttery mashed potatoes or even risotto.
- Casual: Enjoy it in a shallow bowl as-is with a drizzle of good olive oil and a sprinkle of fresh parsley or Parmesan.
4. Serve in Warm Bowls
Warm your bowls slightly before serving (a quick rinse with hot water works). This keeps the stew hot longer and enhances the overall experience—especially on cooler days.
5. Sip Something That Complements
Pair with a glass of medium-bodied red wine such as Chianti, Barbera, or Montepulciano. The acidity and subtle tannins balance the richness of the beef and deepen the meal’s rustic charm.
6. Enjoy Leftovers Like a Pro
This stew is even better the next day, as the flavors continue to meld. Refrigerate in an airtight container, and reheat gently on the stove or in the oven to preserve texture.
Nutrition Information:
For one serving of Italian Beef Stew (Spezzatino di Manzo), based on a yield of approximately 6 servings from the full recipe:
Calories: 385 kcal | Total Fat: 20.4 g | Saturated Fat: 6.9 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 80 mg | Sodium: 520–650 mg (depending on added salt and broth) | Total Carbohydrates: 18.7 g | Dietary Fiber: 3.4 g | Sugars: 5.1 g | Protein: 30.2 g
Frequently Asked Questions:
Can I make this stew ahead of time?
Yes, and you should! This stew actually tastes better the next day as the flavors deepen and the texture improves. Simply store it in the refrigerator and reheat gently on the stovetop or in the oven.
What’s the best cut of beef to use for this recipe?
Chuck roast is ideal—it’s affordable, well-marbled, and becomes tender when slow-cooked. You can also use beef shoulder or brisket, but avoid lean cuts, which can turn tough and dry during long simmering.
Can I make this stew in a slow cooker or Instant Pot?
Absolutely. For the slow cooker, sauté the aromatics and brown the meat first, then cook on low for 8 hours or high for 4–5 hours. For the Instant Pot, use the sauté function for prep, then pressure cook for 35–40 minutes, with a natural pressure release.
What can I use instead of red wine?
If you prefer not to use alcohol, substitute with beef broth plus a splash of balsamic vinegar or grape juice to mimic the depth and acidity that wine adds. The flavor won’t be identical, but still rich and satisfying.
What should I serve with this stew?
This stew pairs beautifully with crusty Italian bread, creamy polenta, or buttery mashed potatoes. For a lighter option, serve over steamed greens or alongside a simple arugula salad dressed with olive oil and lemon.
Do I need to brown the meat before stewing?
While the traditional method in this recipe adds beef after the vegetables, browning the meat first in batches creates a deeper, richer flavor through caramelization. If time allows, sear the beef cubes before adding them to the pot for added depth.
Can I use dried herbs instead of fresh ones?
Yes, though fresh herbs provide more aroma and authenticity, you can substitute dried ones. Use about 1/3 of the amount (e.g., 1 tsp dried thyme instead of 1 tbsp fresh). Add them early in the cooking process so they rehydrate and infuse properly.
How do I keep the stew from getting too watery or too thick?
Maintain a gentle simmer, not a boil. If it’s too watery after the cooking time, uncover and simmer for 15–20 minutes to reduce. If it’s too thick, stir in ½ to 1 cup of water or broth to loosen it without diluting the flavor.
When should I add the potatoes?
Add chopped potatoes about 1 hour and 15 minutes before the stew is done. This timing allows them to become fork-tender without disintegrating into the broth. Adding them too early will result in mushy, overcooked potatoes.
How do I know when the stew is done?
The stew is ready when the beef is fork-tender and easily breaks apart, and the vegetables are soft and infused with flavor. This usually takes 2.5 to 3 hours of slow simmering. Taste the broth and adjust seasoning before serving.