Meat · Lombardia

Spezzatino di Manzo – Italian Beef Stew Recipe

Name: Spezzatino di Manzo – Italian Beef Stew Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g beef chuck or shin, cut into 4 cm cubes; 3 medium potatoes (about 400 g), peeled and cut into chunks; 2 medium carrots, sliced into rounds; 1 medium white onion, finely chopped; 2 celery stalks, sliced; 200 ml dry red wine (e.g. Barbera or Chianti); 400 g canned whole peeled tomatoes, crushed by hand; 2 tablespoons extra-virgin olive oil; 1 sprig fresh rosemary; Salt and black pepper to taste

Spezzatino di Manzo is the quintessential Italian winter comfort food — chunks of beef braised low and slow with vegetables, tomato and a generous splash of red wine until they practically fall apart. Born from the cucina povera tradition of northern Italy, this one-pot dish has graced Italian Sunday tables for generations. It rewards patience with deeply savory, fork-tender meat and a rich, glossy sauce perfect for mopping up with crusty bread.

20Prep (min)

90Cook (min)

110Total (min)

4Serves

EasyDifficulty

Spezzatino di Manzo – Italian Beef Stew Recipe

Ingredients

800 g beef chuck or shin, cut into 4 cm cubes
3 medium potatoes (about 400 g), peeled and cut into chunks
2 medium carrots, sliced into rounds
1 medium white onion, finely chopped
2 celery stalks, sliced
200 ml dry red wine (e.g. Barbera or Chianti)
400 g canned whole peeled tomatoes, crushed by hand
2 tablespoons extra-virgin olive oil
1 sprig fresh rosemary
Salt and black pepper to taste

Method

Pat the beef cubes completely dry with kitchen paper, then season generously on all sides with salt and freshly ground black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over high heat. Sear the beef in batches — do not crowd the pan — until deeply browned on all sides, about 3–4 minutes per batch. Remove and set aside.
Reduce the heat to medium. In the same pot, add the onion and celery and sauté for 5–6 minutes, scraping up any browned bits from the bottom, until softened and lightly golden.
Add the carrots and cook for a further 2 minutes, stirring to coat them in the pan juices.
Return the seared beef to the pot. Pour in the red wine and let it bubble vigorously for 2–3 minutes to cook off the alcohol.
Add the crushed tomatoes and rosemary sprig. Stir well, then reduce the heat to the lowest setting, cover with a lid and braise for 60 minutes, stirring occasionally.
Add the potato chunks, stir to submerge them in the sauce, and continue cooking covered for a further 25–30 minutes until the potatoes are tender and the beef is completely falling apart. Adjust seasoning with salt and pepper before serving.

Tips from the kitchen

💡 Choose a gelatinous cut such as chuck (cappello del prete) or shin (ossobuco meat) — lean cuts will turn dry and tough with long braising.

💡 Searing the meat in batches is non-negotiable: crowding the pan causes steaming instead of browning, and you lose the deep Maillard flavour that makes the sauce great.

💡 Add the potatoes only in the final 30 minutes of cooking — if they go in too early they will disintegrate and thicken the sauce rather than holding their shape.

Frequently asked questions

Can I make Spezzatino di Manzo in a slow cooker?

Yes. Sear the beef and soften the vegetables in a pan first (do not skip this step), then transfer everything except the potatoes to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Add the potatoes for the final 1.5 hours on HIGH.

Which red wine is best for this recipe?

Use a dry, medium-bodied Italian red such as Barbera d'Asti, Chianti, or Montepulciano d'Abruzzo. Avoid anything labelled 'cooking wine' — if you wouldn't drink it, don't cook with it. The wine's character directly shapes the flavour of the sauce.

Can Spezzatino di Manzo be made ahead of time?

Absolutely — it actually improves overnight as the flavours deepen. Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.