There’s something incredibly comforting about a steaming bowl of Spezzatino di Manzo, that classic Italian beef stew that warms both the heart and the stomach. This dish, infused with rich flavors from red wine and aromatic herbs, brings together tender pieces of chuck steak, savory pancetta, and earthy mushrooms, making it not just a meal but a complete experience of Italian culinary tradition. As the stew slowly simmers, it fills your kitchen with tantalizing aromas, inviting everyone to come together and share in the joy of good food and great company.
What makes Spezzatino di Manzo so special is not just its comfort factor; it also showcases the beauty of simple ingredients transforming into a remarkable dish through slow cooking. Perfect for gatherings or cozy family dinners, this hearty stew is incredibly versatile and can easily be adjusted to suit your taste preferences or what you have on hand. Whether served atop a bed of creamy polenta, with crusty bread for dipping, or simply in a bowl with a sprinkle of fresh herbs, this beef stew brings everyone to the table.
Why You’ll Love This Spezzatino di Manzo
- Flavor Explosion: The combination of red wine, pancetta, and aromatic herbs creates a deep, rich flavor profile that’s hard to beat.
- Hearty and Filling: With generous portions of beef and vegetables, this stew offers a satisfying meal perfect for chilly evenings.
- Simple Ingredients: Made with accessible ingredients, yet delivers gourmet vibes that will impress friends and family.
- Versatile Meal: Great on its own or served with sides like polenta, mashed potatoes, or crusty bread.
- Make-Ahead Friendly: The flavors deepen over time, making it perfect for preparing in advance and reheating.
Preparation Phase & Tools to Use
Before diving into this wonderful Spezzatino di Manzo, it’s essential to prepare your kitchen and gather the necessary tools. Begin by selecting a heavy-bottomed casserole or Dutch oven, which is critical for even heat distribution and ensuring your stew simmers perfectly. You’ll also need a sharp knife for chopping vegetables and a cutting board, as well as measuring spoons to get your seasonings just right.
For this stew, having a wooden spoon or spatula is valuable for stirring and deglazing the pan after browning the meat. Ensure you have all your ingredients prepped before you start cooking; chop the onions, carrots, and celery finely, and slice the garlic. This mise en place approach reduces the chaos and allows the cooking process to flow smoothly. Lastly, because browning the meat is a key step, ensuring your workspace is prepared for some splattering action helps in keeping things tidy.
Ingredients
- 2 lbs (900g) chuck steak, cut into cubes
- 3 tbsp olive oil (plus more if needed)
- 3½ oz (100g) pancetta, chopped
- 1 large onion, diced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 tsp brown sugar (optional)
- 1 tsp black pepper
- 2 tsp sea salt
- 7 oz (200g) crimini (chestnut) mushrooms, halved
- 4 garlic cloves, thinly sliced
- ⅓ cup (80ml) red wine
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2½ cups (620ml) beef broth
- 1 rosemary sprig
- 1 bay leaf
- 2 tsp cornstarch (mixed with cold water to thicken)
Instructions
Step 1: Sear the Meat
Start this splendid stew by heating some olive oil in your casserole over medium-high heat. Once hot, add the chunks of beef in batches to avoid overcrowding the pan. Searing the meat not only develops a beautiful brown crust, it also enhances the overall flavor of the stew. Once the beef is browned on all sides, remove it from the pan and set it aside. This step might take a little time, but trust us—it’s worth it for that depth of flavor!
Step 2: Crisp the Pancetta
In the same pan, toss in the chopped pancetta. Allow it to cook until it becomes crispy. This step adds a wonderful salty flavor which will permeate throughout the stew. Once crisp, remove the pancetta and combine it back with the seared beef. This method of cooking creates layers of flavor that will make your stew delightfully rich.
Step 3: Cook the Veggies
Reduce the heat to medium and then deglaze the pan with a splash of red wine, scraping up any flavorful brown bits stuck to the bottom. Next, add the diced onion, chopped carrots, and celery to the pan. Cook these vegetables for about 10 minutes until they soften. Season them with sea salt, black pepper, and a teaspoon of brown sugar if you desire a hint of sweetness. These aromatics form the base of your stew and are crucial for that layered flavor!
Step 4: Add Flavor
Once your vegetables are tender, stir in the halved mushrooms and sliced garlic. Then, pour in the remaining red wine, followed by the balsamic vinegar and tomato paste. This combination not only brightens the stew but adds complexity you’ll love. Stir until everything is well combined and cook for a few minutes to let the flavors meld.
Step 5: Build the Stew
At this point, it’s time to build your stew. Pour in the beef broth, and then return the seared beef and crispy pancetta to the pot. Toss in the rosemary sprig and bay leaf, which will infuse your stew with earthy, fragrant notes. After everything is combined, cover the pot and place it in a preheated oven set at 320°F (160°C) for 90 minutes. This slow cooking allows the beef to become super tender.
Step 6: Thicken & Finish
Check the tenderness of the beef after 90 minutes; if it’s not melting in your mouth yet, give it an additional 30 minutes in the oven. Once it’s tender, stir in the cornstarch mixed with cold water to thicken the stew. Allow it to simmer until the sauce has reached your desired consistency. Finally, remember to remove the rosemary and bay leaf before serving. Adjust the seasoning if necessary, but trust that this Stew will be a crowd-pleasing winner!
Variations
- Protein: While beef is traditional, you can substitute with lamb or even chicken for a lighter variation.
- Vegetables: Feel free to add other seasonal vegetables like potatoes, peas, or bell peppers to enhance both flavor and nutrition.
- Spices: Experiment with adding spices like thyme, parsley, or even a pinch of red pepper flakes for a heat kick!
Cooking Notes
- Make sure to pat the beef dry before searing to get a better crust.
- Don’t rush the deglazing step; it’s where a lot of flavors are developed.
- You can store leftovers in the fridge for up to three days or freeze for up to three months.
- If you find the stew too acidic, add a bit of sugar to balance the flavors.
Serving Suggestions
- Serve over creamy polenta or mashed potatoes for a complete meal that comforts.
- A slice of crusty Italian bread is perfect for soaking up the stew’s flavorful broth.
Tips
- For a richer flavor, use homemade beef broth instead of store-bought.
- Don’t skip the balsamic vinegar; it gives the stew a unique depth of flavor you’ll love.
- If time allows, prepare the stew a day ahead; it will taste even better as the flavors meld.
- For an aromatic finish, sprinkle with fresh parsley before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 2 hours (including the oven time)
- Total Time: 2 hours 30 minutes
Nutritional Information
- Calories: Approximately 550 per serving
- Protein: About 45g
- Sodium: Roughly 800mg
FAQs
Can I make Spezzatino di Manzo in a slow cooker?
Absolutely! You can sear the meat and cook the veggies as instructed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
Is this recipe gluten-free?
Yes, this recipe is gluten-free! Just ensure your beef broth and any other store-bought ingredients are certified gluten-free.
Can I use other types of wine?
While red wine adds depth, you can use white wine for a lighter stew or even beer for a different flavor profile. Just remember that it will alter the overall taste of the dish.
How long can I store the leftovers?
Leftovers can typically be stored in an airtight container in the refrigerator for up to three days. You can also freeze it for three months; just thaw and reheat gently.
Conclusion
In conclusion, Spezzatino di Manzo is not just a beef stew; it’s a celebration of bold flavors and hearty ingredients that perfect the art of comfort food. Whether enjoyed on a chilly evening or served to impress dinner guests, this Italian classic will leave a lasting impression. We encourage you to experiment with the variations, make it your own, and share your experiences in the comments below. Don’t forget to gather around the table with your loved ones, because great food is best enjoyed with great company!
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Delicious Spezzatino di Manzo: Classic Italian Beef Stew
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
This hearty and flavorful stew is perfect for cozy gatherings or family dinners.
Ingredients
- 2 lbs (900g) chuck steak, cut into cubes
- 3 tbsp olive oil (plus more if needed)
- 3½ oz (100g) pancetta, chopped
- 1 large onion, diced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 tsp brown sugar (optional)
- 1 tsp black pepper
- 2 tsp sea salt
- 7 oz (200g) crimini (chestnut) mushrooms, halved
- 4 garlic cloves, thinly sliced
- ⅓ cup (80ml) red wine
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2½ cups (620ml) beef broth
- 1 rosemary sprig
- 1 bay leaf
- 2 tsp cornstarch (mixed with cold water to thicken)
Instructions
- Start this splendid stew by heating some olive oil in your casserole over medium-high heat. Once hot, add the chunks of beef in batches to avoid overcrowding the pan. Searing the meat not only develops a beautiful brown crust, it also enhances the overall flavor of the stew. Once the beef is browned on all sides, remove it from the pan and set it aside.
- In the same pan, toss in the chopped pancetta. Allow it to cook until it becomes crispy. This step adds a wonderful salty flavor which will permeate throughout the stew. Once crisp, remove the pancetta and combine it back with the seared beef.
- Reduce the heat to medium and then deglaze the pan with a splash of red wine, scraping up any flavorful brown bits stuck to the bottom. Next, add the diced onion, chopped carrots, and celery to the pan. Cook these vegetables for about 10 minutes until they soften. Season them with sea salt, black pepper, and a teaspoon of brown sugar if you desire a hint of sweetness.
- Once your vegetables are tender, stir in the halved mushrooms and sliced garlic. Then, pour in the remaining red wine, followed by the balsamic vinegar and tomato paste. Stir until everything is well combined and cook for a few minutes to let the flavors meld.
- At this point, it’s time to build your stew. Pour in the beef broth, and then return the seared beef and crispy pancetta to the pot. Toss in the rosemary sprig and bay leaf, which will infuse your stew with earthy, fragrant notes. Cover the pot and place it in a preheated oven set at 320°F (160°C) for 90 minutes.
- Check the tenderness of the beef after 90 minutes; if it’s not melting in your mouth yet, give it an additional 30 minutes in the oven. Once it’s tender, stir in the cornstarch mixed with cold water to thicken the stew.
Notes
If you find the stew too acidic, add a bit of sugar to balance the flavors.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: Roughly 800mg
- Protein: About 45g