Classic Italian Spezzatino (Beef Stew)
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
Recipe Card
ingredients
- 4 tablespoons olive oil, divided
- 1 onion, diced
- 4 large carrots, peeled, cut into 1-inch pieces
- 4 large Yukon gold potatoes, cut into 1-inch pieces
- 2 cloves of garlic, minced
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 1 cup dry red wine
- 1 (28 ounce) can Tuttorosso Crushed Tomatoes with Basil
- 1 (14.5 ounce) can Tuttorosso Petite Diced Tomatoes
- 1 1/2 cups low-sodium beef broth
- 1/2 cup water
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh thyme, chopped
- 1 bay leaf
- 2 tablespoons fresh basil, chopped
- 2 tablespoons parsley, chopped
Method
Step 1
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onions, carrots, and potatoes and sauté, stirring occasionally, for 8 minutes. Add garlic and stir constantly for 45 seconds. Remove pan from heat.
Step 2
Heat remaining olive oil in a sauté pan. Season beef with salt and black pepper, then dredge in flour. Add half the beef to hot oil and cook, turning occasionally, until browned on all sides, about 6 minutes. Repeat with remaining beef and set aside. Add wine to the pan and bring to a boil, scraping the pan to deglaze. Cook until reduced to 1/3 cup, about 5 minutes.
Step 3
Add browned beef and wine reduction in the saucepan with the vegetables and return to the heat. Add Tuttorosso Crushed Tomatoes with Basil, Tuttorosso Petite Diced Tomatoes, broth, water, oregano, thyme, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover pot and continue to cook until beef is very tender, about 1 hour.
Step 4
Discard bay leaf. Stir in basil, parsley, and remaining kosher salt before serving.