Classic Italian Spezzatino (Beef Stew)

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Classic Italian Spezzatino (Beef Stew)
"#ad @thefeedfeed @tuttorossotomatoes Classic Italian Spezzatino (beef stew). This hearty Italian beef stew dish is enriched with the flavors of rosemary, sage, and thick-cut vegetables. Spezzatino, meaning “little bits of meat,” is Italian for ‘stew’. Nothing spells ‘comfort’ like a warm hearty stew. The delicious aroma as it slowly cooks on the stove instantly warms the entire house. This Italian Spezzatino recipe is your next meal to gather your family around the table. The importance of delicious and quality canned tomatoes is a necessity in taking this stew to the next level. That is why I like to use the @tuttorossotomatoes brand. The rich and tasty flavor of the tomatoes seep into the meat and make it melt-in-your-mouth tender. With the hearty chunks of carrots and potatoes, you don’t need anything extra to make this meal complete. Grab a bowl for a warm and cozy taste of Italy in a bowl. Add this to your weekly meal plan and share with love. I use Tuttorosso Crushed Tomatoes with Basil and Tuttorosso Petite Diced Tomatoes to add that vine ripe tomato flavor that is perfectly seasoned with a hint of basil. These tomatoes take my Italian Spezzatino recipe to the next level! #feedfeed #tuttorossotomatoes #comfortfood"
-- @cucinabyelena
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  • Recipe Card
Prep time 15mins
Cook time 2hrs 15mins
Serves or Makes: 6

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.

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