Spezzatino di manzo is a gloriously delicious Italian beef stew with countless variants; it is simple slow cooking that proves less is more.
This dish takes a little over 3 hours to cook in the oven and delivers beautifully tender beef in a rich red wine sauce.
Simple Italian Beef Stew
Beef stew... it's magic "innit"?
This Italian beef stew joins examples from Europe and much further afield. Obviously, I have a very British beef stew with dumplings as well as options like Hungarian marha pörkölt, Belgian carbonnade flamande and from further afield, a wonderful Filipino beef mechado.
This Italian version is called spezzatino di manzo, it's from Northern Italy, and it's a dish with seemingly countless variants.
This one is kept purposely simple; it's basically big chunks of beef cooked that are seared and then cooked in a red wine and beef stock broth with a classic sofrito.
It is often typified by its restraint; the use of garlic is kept to a minimum, and the usual basil and oregano stalwarts are notable by their absence.
But it is stunning, the beef really sings through the very basic gravy, and that beef is so tender!
Yes, it takes a while to cook, but all good stews do, and this is a very good stew!
Frequently Asked Questions
What's the best cut of beef to use?
If you can find it, the neck and shin of beef are both ideal for this recipe. You want something with a little fat and some connective tissue, which will break down in the sauce.
I use some fattier cuts of braising steak, which is also fantastic.
Can I cook this on the hob/stovetop?
Yes, if you prefer, keep the temperature as low as you can and stir it every 45 minutes to check that it is not catching on the bottom of the pan. The cooking time remains the same.
Can I cook this in a slow cooker?
In theory, yes, but I have not tested this recipe cooked in a crockpot. My gut instinct says to cook it on low for 5-6 hours or on high for 8-10 hours.
What red wine should I use?
The most important thing is to look for a dry red wine; after that, go with something that you are happy to drink!
We only use around 250ml in this recipe, so you have plenty for a couple of large glasses to sup with your dinner.
Can I make this in advance?
Yes, this will be fine in the fridge for 2-3 days in an air-tight container. It will also freeze for 2-3 months.
Serving Suggestions
I've served my spezzatino di manzo with some creamy, cheesy polenta in the pictures on this page. I've opted for an almost sweet and nutty Gruyère cheese, but anything from fontina to cheddar would work well.
But like any other beef stew, you have plenty of options for this Italian dish.
It would be great with pasta, although I would be much more likely to go for a mash. Mashed potato is the obvious choice, but the flaovur of celeriac mash would work much better.
You could also serve it as it is as a light meal with some bread; these soft potato focaccia would be awesome, but a crusty baguette would make a perfectly acceptable munch.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" oven-proof saucepan with a lid.
- Stirring and serving spoons.
- Kitchen tongs.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Spezzatino di Manzo: Italian Beef Stew Recipe
Ingredients
- 400 g Stewing Beef 14oz (I use braising Steak)
- 1 Small Onion 100g
- 1 Small Celery Stick 50g
- 1 Small-Medium Carrot 75g
- 1 Garlic Clove
- 2 tablespoon Flour
- ¾ teaspoon Salt
- 3 tablespoon Olive Oil
- 2 tablespoon Tomato Puree
- 2 Bay Leaves
- 1 Sprig Fresh Rosemary
- 250 ml Red Wine 1 Cup
- 250 ml Beef Stock 1 Cup
- ¼ teaspoon Black Pepper
Instructions
- Cut the beef into 30-35mm (1¼-1½") cubes.
- Cut the onion in half, peel it and then cut it into a 5mm (¼") dice.
- Clean up the celery stick and cut it into a dice a similar size to the onion.
- Cut the carrot into a dice the same size as the onion and celery.
- Lightly bash the garlic clove with the side of a knife and remove the papery skin.
- Season the beef with a quarter of a teaspoon of salt and then dredge it with the flour.
- Heat a 20cm or 8" heavy-based saucepan over a medium-high heat. When it is hot, add the olive oil, then brown the beef (in two batches) on all sides. Then remove and set aside.
- Reduce the heat to medium, add the onion, carrot, celery and garlic, cook for around 5-7 minutes.
- Add the tomato puree, and cook for 1-2 minutes, stirring continuously.
- Pour in the red wine, turn the heat up to high and cook until it has reduced by half.
- Add the seared beef, beef stock, bay leaves, sprig of rosemary and black pepper, stir and have a taste, adding as much of the remaining half of a teaspoon of salt as you think you need.
- Stir, add a lid, and transfer to the oven and cook for 2 hours at 150°C or 300°F, remove the lid and cook for a final 30 minutes before serving.
