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
Scale
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.
