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Spezzatino di Manzo (Italian beef stew)

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.

Prep Time
10 mins
Cook Time
2 hrs
Servings: 6
Calories: 512 kcal
Course: Main Course
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. 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.
  2. Add the diced pancetta and cook, stirring, until it starts to crisp up. Transfer to the bowl with beef.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Dissolve the cornstarch in a little cold water and add to the stew. Bring to a simmer and stir until the stew thickens.
  9. Discard the bay leaf and check the seasoning, adding salt and pepper if needed. Serve over buttery soft polenta , mashed potatoes or pasta.

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

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

% 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.