Here’s a detailed recipe for Italian Beef Stew (Spezzatino di Manzo all’Italiana) — hearty, rustic, and simmered slowly with herbs, wine, and vegetables until the beef melts in your mouth.
🍲 Italian Beef Stew Recipe
Ingredients
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2 ½ lbs (1.1 kg) beef chuck, cut into 2-inch cubes
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3 tbsp olive oil
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1 large onion, finely chopped
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2 carrots, sliced into rounds
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup dry red wine (Chianti or Sangiovese preferred)
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1 can (14 oz / 400 g) crushed tomatoes
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3 cups beef stock
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2 sprigs fresh rosemary
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2 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
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½ tsp red pepper flakes (optional)
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Salt & freshly ground black pepper, to taste
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2 cups baby potatoes (halved) or diced Yukon gold potatoes
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1 cup mushrooms, halved (optional, but adds depth)
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Fresh parsley, chopped, for garnish
Instructions
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Prepare the beef:
Pat the beef dry with paper towels, season generously with salt and black pepper. This helps the meat sear properly. -
Brown the beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside. -
Sauté vegetables:
In the same pot, add onion, carrots, and celery. Cook until softened (about 6–8 minutes). Stir in garlic and cook for another 1 minute. -
Tomato paste & deglazing:
Stir in the tomato paste and cook briefly until caramelized (about 2 minutes). Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by half. -
Build the stew:
Add the crushed tomatoes, beef stock, rosemary, thyme, bay leaves, and red pepper flakes. Return the beef to the pot along with any juices. Stir to combine. -
Slow simmer:
Bring to a boil, then reduce heat to low. Cover partially with a lid and let simmer gently for 2 to 2 ½ hours, stirring occasionally, until beef is fork-tender. -
Add potatoes & mushrooms:
About 40 minutes before serving, stir in the potatoes and mushrooms. Continue simmering until vegetables are tender and stew thickens. -
Final seasoning:
Taste and adjust with salt and pepper as needed. Remove herb stems and bay leaves. -
Serve:
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty Italian bread, polenta, or over buttered noodles.
🍷 Pairing & Notes
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A glass of Chianti or Barbera pairs perfectly.
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For a creamier variation, stir in a spoonful of pesto or grated Parmesan at the end.
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This stew tastes even better the next day as the flavors meld overnight.
