Spezzatino di Manzo (Italian Beef Stew)
(2)
Prep time 15mins
Cook time 2hrs
Serves or Makes: 6-8 servings

Recipe Card

ingredients

  • 2 pounds beef chuck steak, cut into cubes
  • 2 tablespoons all purpose flour
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3-4 garlic cloves, sliced `
  • 1 cup red wine
  • ½ can or 2 cups (28 ounces) Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon cinnamon
  • 1 bouquet garni (bay leaf, thyme, and rosemary)
  • Polenta, for serving
  • Fresh parsley, for garnish

Method

  • Step 1

    Place beef in a large bowl and sprinkle with flour. Combine so each piece is well coated with flour.

  • Step 2

    Heat a large sauce pot on medium-high heat. Add olive oil into the pan.

  • Step 3

    Add onion, carrots, and celery. Sauté for 4-5 minutes until translucent. Add garlic and continue to stir.

  • Step 4

    Add the beef cubes into the same pan and stir for 5 minutes to brown the meat.

  • Step 5

    Deglaze the pan with red wine and scrape the pan. Simmer for 5 minutes until sauce reduces.

  • Step 6

    Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt into the pan. Rinse the can with one cup of water and pour it into the pot.

  • Step 7

    Season with salt, black pepper, and cinnamon. Add the bouquet garni.

  • Step 8

    Cover and simmer on low heat for 1 ½ to 2 hours until the meat is very tender, stirring every 15-20 minutes. Discard the bouquet garni and adjust the seasoning to taste.

  • Step 9

    Serve with crusty bread or over polenta.