Italian Beef Stew (Spezzatino di Manzo)
User Reviews
5
Italian Beef Stew (Spezzatino di Manzo)
Description
This stew begins by slowly cooking diced onion, carrots, and celery in olive oil, then adding sliced baby bella mushrooms to develop savory depth. Cubed chuck roast, seasoned with salt and pepper, is added and lightly cooked before deglazing the pot with dry red wine, such as Chianti or Cabernet. The wine’s acidity and tannins enhance the beef’s richness and help tenderize the meat.
Beef stock, fresh rosemary, and bay leaf are added to the pot, which is then covered and braised in a low-temperature oven for two and a half hours until the beef becomes tender and the flavors meld. This method ensures a hearty stew with meltingly tender meat surrounded by a flavorful, aromatic broth infused with herbs and wine.
Just before serving, the sauce can be thickened with a cornstarch slurry if a more substantial texture is preferred. This stew pairs well with polenta, mashed potatoes, or rustic bread, making a comforting meal that showcases traditional Italian flavors.
Leftover stew keeps well refrigerated up to three days or frozen for up to three months, making it convenient for reheating. Dried mushrooms can be substituted for fresh if necessary, maintaining earthy taste and texture.
Ingredients
- 2 1/2 pounds chuck roast cubed
- 1/4 cup olive oil
- 1 medium onion diced
- 3 medium carrot diced
- 2 large celery diced, ribs
- 8 ounces baby bella mushroom sliced
- 1 cup red wine chianti, valpolicella, carbernet, etc, dry
- 2 cups beef stock low sodium
- salt to taste
- black pepper to taste
- 1 tablespoon rosemary fresh
- 1 large bay leaf
For cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 1 ounce water
Instructions
- Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
- While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
- Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
- Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
- Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!
Notes
- To thicken the sauce, stir a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ounce water) into the hot stew near the end of cooking and simmer until thickened.
- Dried mushrooms can replace fresh baby bella mushrooms when fresh are unavailable; soak and add accordingly.
- Store leftovers in the refrigerator for up to three days or freeze for up to three months, reheating gently on stovetop or in microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 7.1g | 2% |
| Protein | 67.7g | 135% |
| Fat | 25.2g | 39% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 191mg | 64% |
| Sodium | 1082mg | 45% |
| Potassium | 972mg | 21% |
| Fiber | 1.8g | 7% |
| Sugar | 3.6g | 7% |
| Calcium | 45mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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