Spezzatino di Manzo (Italian beef stew)
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Unrated
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Prep Time
10 mins
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Cook Time
2 hrs
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Servings
6
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Calories
512 kcal
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Course
Main Course
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Cuisine
Italian
Spezzatino di Manzo (Italian beef stew)
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Spezzatino di Manzo is a delicious Italian beef stew that's packed with vegetables and tender beef in a rich red wine gravy. Serve over polenta for a warming comforting meal the whole family will love.
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Ingredients
- 3 tbsp olive oil , or as needed
- 2 lbs (900g) chuck steak, cubed
- 3 ½ oz (100g) pancetta , roughly chopped
- 1 large onion , finely diced
- 2 carrots , finely diced
- 2 celery stalks , finely diced
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp brown sugar (optional)
- 7 oz (200g) crimini mushrooms , halved (chestnut mushrooms)
- 4 garlic cloves , sliced
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- ⅓ cup (80ml) red wine
- 2 ½ cups (620ml) beef broth
- 1 bay leaf
- 1 rosemary sprig
- 2 tsp cornstarch (cornflour)
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Instructions
- Preheat the oven to 320°F (160°C). Heat the olive oil in a large casserole and sear the beef over high heat, in batches, until browned. Transfer to a bowl and set aside.
- Add the diced pancetta and cook, stirring, until it starts to crisp up. Transfer to the bowl with beef.
- Add a splash of red wine to the pan and let it cook down. Reduce the heat, add a little olive oil and the onion, celery and carrots. Season with the salt and pepper and sprinkle with the sugar.
- Sauté over low heat for 10 minutes, stirring frequently, until the vegetables are very soft. You can add a splash of broth or wine to the pan, as needed, while the soffrito is cooking.
- Stir in the mushrooms and garlic and cook for a minute or so. Add the wine and balsamic vinegar and stir in the tomato paste.
- Pour in the beef broth and bring to a simmer. Return the beef and pancetta plus any juices to the pan and stir everything together. Add the rosemary and bay leaf, cover the pot with a tight fitting lid and transfer to the oven for 90 minutes.
- Check the stew at this point – is the beef very tender? If yes then take out of the oven. If not, continue to cook for a further 30 minutes.
- Dissolve the cornstarch in a little cold water and add to the stew. Bring to a simmer and stir until the stew thickens.
- Discard the bay leaf and check the seasoning, adding salt and pepper if needed. Serve over buttery soft polenta , mashed potatoes or pasta.
Equipments used:
Notes
- Slow Cooker Instructions
- You can skip browning the beef and pancetta for this Crock Pot version if you like. Prepare the soffrito by cooking the onion, celery and carrots in a pan for 10 minutes until they are very soft. You can also do this in a slow cooker if it has a browning function (like my GreenPan Slow Cooker). Stir in the mushrooms, garlic, red wine, balsamic vinegar and tomato paste.
- Transfer everything to the slow cooker and add the beef, pancetta, 1 cup (250ml) of broth and herbs. Cook on LOW for 8 hours or on HIGH for 6. Stir in the cornstarch slurry to thicken, if required.
Nutrition Information
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Calories
512kcal
(26%)
Carbohydrates
12g
(4%)
Protein
34g
(68%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
114mg
(38%)
Sodium
1247mg
(52%)
Potassium
1114mg
(32%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3571IU
(71%)
Vitamin C
5mg
(6%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 114mg | 38% |
| Sodium | 1247mg | 52% |
| Potassium | 1114mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3571IU | 71% |
| Vitamin C | 5mg | 6% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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