There is nothing quite like a warm, hearty stew to comfort the soul, and this Beef Spezzatino Recipe delivers that in every tender, flavorful bite. With chunks of rich beef chuck slowly simmered alongside vibrant vegetables and fragrant herbs, this dish brings together rustic Italian charm and simple, satisfying ingredients. Whether you’re looking for a cozy dinner to impress friends or a meal to savor on a chilly evening, this Beef Spezzatino Recipe offers comfort, taste, and tradition all in one pot.
Ingredients You’ll Need
Gathering your ingredients for this Beef Spezzatino Recipe is straightforward, and each one plays an important role in crafting its full-bodied taste and inviting texture. From the hearty beef chunks to the fresh rosemary, it’s all about layering flavors and colors that make this stew so memorable.
- 2 pounds Beef Chuck or Stew Meat: The star of the dish, this cut becomes wonderfully tender with slow cooking.
- 2 tablespoons Olive Oil: Used for browning the beef and sautéing vegetables, adding a subtle fruity richness.
- 1 large Yellow Onion, diced: Provides sweetness and depth to the stew’s base.
- 2 large Carrots, sliced: Adds natural sweetness and a satisfying bite.
- 2 Celery Stalks, diced: Brings a mild, aromatic crunch that balances the richness.
- 3 Garlic Cloves, minced: Infuses the stew with savory warmth and a hint of spice.
- 2 tablespoons Tomato Paste: Concentrates flavor, giving the stew a beautiful, vibrant color.
- 4 cups Beef Broth: The liquid base that gently braises the beef and vegetables, imparting deep, meaty flavor.
- 3 medium Potatoes, peeled and cubed: Hearty and filling, these soak up the stew’s delicious juices.
- 1 Bay Leaf: Adds a subtle herbal note beneath the surface.
- 1 sprig Fresh Rosemary: Lends a fragrant, pine-like aroma essential to authentic Italian stews.
- Salt and Black Pepper, to taste: The final seasoning brings everything into perfect balance.
How to Make Beef Spezzatino Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over medium-high heat. Season your beef chunks generously with salt and black pepper. Brown the beef in batches—this step is crucial because it develops rich caramelized flavors that will elevate the entire stew. Once browned, set the beef aside to rest for a moment.
Step 2: Sauté the Vegetables
Using the same pot, add diced onion, sliced carrots, and diced celery. Cook these until they soften and start to sweeten, usually about 5 to 7 minutes. Then stir in minced garlic and tomato paste, cooking for an additional 2 minutes to allow those flavors to mingle and to deepen the tomato paste’s flavor.
Step 3: Return the Beef and Deglaze
Return the browned beef to the pot, making sure to scrape up all those tasty browned bits stuck to the bottom. These bits pack a ton of flavor and contribute to the stew’s rich, complex taste. This deglazing is a simple but key step in the Beef Spezzatino Recipe.
Step 4: Add Broth and Herbs, Then Simmer
Pour in the beef broth, and add the bay leaf and the sprig of fresh rosemary. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 hours—this slow cooking is where the beef becomes melt-in-your-mouth tender and the flavors all get wonderfully absorbed.
Step 5: Add Potatoes and Continue Cooking
Uncover the pot, add the peeled and cubed potatoes, and continue cooking for another 30 minutes. Cooking uncovered lets the stew thicken naturally, and the potatoes soak up all those delicious juices while becoming soft but not mushy.
Step 6: Final Seasoning
Remove the bay leaf and rosemary sprig, then take a moment to taste the stew. Adjust salt and black pepper as needed. This is where you fine-tune the flavor to your liking—always a rewarding moment in any Beef Spezzatino Recipe.
Step 7: Serve and Enjoy
Your Beef Spezzatino is ready to warm your heart and your home. Ladle it into bowls and consider pairing with rustic crusty bread or creamy polenta to soak up every last bit of that savory sauce.
How to Serve Beef Spezzatino Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light grating of Parmesan cheese on top adds a fresh, vibrant touch that contrasts beautifully with the rich stew. If you like a little heat, a pinch of crushed red pepper flakes can also elevate the dish with some gentle spice.
Side Dishes
Beef Spezzatino shines alongside soft polenta to soak up the juices, or a crusty Italian bread that invites you to dip and savor each bite. A simple green salad with a bright vinaigrette also pairs well, offering a refreshing counterpoint to this hearty stew.
Creative Ways to Present
For a special touch, serve the Beef Spezzatino in individual rustic terracotta bowls or cast iron mini cocottes. If you want to get a little playful, layer the stew over creamy mashed potatoes or buttery egg noodles for a comforting meal that still honors the authentic flavors of the Beef Spezzatino Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Spezzatino keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so it often tastes even better the next day!
Freezing
This dish freezes wonderfully. Portion the stew into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can help loosen the sauce if it has thickened. Avoid using a microwave to keep the texture as tender and juicy as possible.
FAQs
What cut of beef is best for Beef Spezzatino Recipe?
Beef chuck or stew meat is ideal because it becomes tender and flavorful after slow simmering, making your stew rich and juicy.
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours, adding potatoes in the last hour.
Is Beef Spezzatino spicy?
Traditionally, Beef Spezzatino is not spicy but rich and savory. However, you can add crushed red pepper flakes if you want a little heat.
Can I substitute vegetables in this recipe?
Yes! Feel free to add or swap in other root vegetables like parsnips or turnips, or include mushrooms for extra earthiness.
How thick should the stew be?
The stew should be thick enough to coat the back of a spoon but still have a nice, saucy consistency. Simmer uncovered near the end to help it thicken naturally.
Final Thoughts
Making this Beef Spezzatino Recipe is more than just cooking a meal; it’s creating a memory that warms your kitchen and your heart. Once you taste how those tender chunks of beef meld with aromatic herbs and rich broth, you’ll understand why this dish becomes a go-to comfort classic. So grab your pot and ingredients, and dive into the delicious journey of Beef Spezzatino—you won’t regret it!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Beef Spezzatino is a traditional Italian stew featuring tender chunks of beef simmered with aromatic vegetables, fresh herbs, and potatoes in a rich tomato-infused beef broth. Perfect for cozy family dinners, this slow-simmered dish offers satisfying flavors and melt-in-your-mouth meat, ideal served with crusty bread or creamy polenta.
Ingredients
Meat
- 2 pounds Beef Chuck or Stew Meat, cut into chunks
Vegetables
- 1 large Yellow Onion, diced
- 2 large Carrots, sliced
- 2 Celery Stalks, diced
- 3 Garlic Cloves, minced
- 3 medium Potatoes, peeled and cubed
Liquids & Condiments
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 4 cups Beef Broth
Herbs & Spices
- 1 Bay Leaf
- 1 sprig Fresh Rosemary
- Salt and Black Pepper, to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef chunks with salt and black pepper. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, remove the beef pieces and set them aside.
- Sauté the Vegetables: In the same pot, add diced onion, sliced carrots, and diced celery. Cook over medium heat until the vegetables soften, about 5-7 minutes. Add minced garlic and tomato paste, stirring for 2 minutes to release the flavors.
- Combine Beef and Vegetables: Return the browned beef to the pot, scraping up any browned bits from the bottom to add extra flavor to the stew.
- Add Broth and Herbs: Pour in the beef broth, add the bay leaf and fresh rosemary sprig. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 hours, allowing the beef to become tender.
- Cook the Potatoes: Add the peeled and cubed potatoes to the pot. Continue cooking uncovered for an additional 30 minutes, or until the potatoes and beef are tender and the stew has thickened slightly.
- Finish and Season: Remove the bay leaf and rosemary sprig. Taste the stew and adjust the seasoning with additional salt and black pepper if needed.
- Serve: Serve the Beef Spezzatino hot, accompanied by crusty bread or creamy polenta for a complete, comforting meal.
Notes
- Browning the beef properly adds depth of flavor to the stew.
- Simmering the stew at low heat ensures the meat becomes tender and the flavors meld well.
- You can substitute rosemary with thyme if preferred.
- Adding the potatoes later prevents them from overcooking and becoming mushy.
- This stew can be made a day ahead, as flavors improve overnight.
- Serve with polenta or rustic bread to soak up the delicious sauce.
