Spezzatino di Manzo (Italian beef stew)

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5 from 2 votes

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 Time10

Cook Time2

Course: Main

Cuisine: Italian

Keyword: Italian Beef Stew, Spezzatino di Manzo

Servings:

Calories: 512kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

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.
3 tbsp olive oil, 2 lbs (900g) chuck steak, cubed
Add the diced pancetta and cook, stirring, until it starts to crisp up. Transfer to the bowl with beef.
3 ½ oz (100g) pancetta
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.
1 large onion, 2 carrots, 2 celery stalks, 2 tsp sea salt, 1 tsp black pepper, ⅓ cup (80ml) red wine, 1 tsp brown 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.
7 oz (200g) crimini mushrooms, 4 garlic cloves, 2 tbsp tomato paste, 2 tbsp balsamic vinegar
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.
2 ½ cups (620ml) beef broth, 1 bay leaf, 1 rosemary sprig
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.
2 tsp cornstarch
Discard the bay leaf and check the seasoning, adding salt and pepper if needed. Serve over buttery soft polenta , mashed potatoes or pasta.

Video

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