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Spezzatino di Manzo

Serves 4 to 6 Entree meat

Spezzatino di Manzo

Spezzatino di Manzo brings the heart of Tuscany to the table with its rustic charm and straightforward preparation. This dish is a staple in Italian homes, particularly beloved during the cooler months when a hearty stew warms the soul. Without the need for elaborate presentation, it reflects the simplicity and authenticity of Italian home cooking, where recipes are passed down through generations and adapted to the rhythm of family life.

The rich aroma of beef chuck simmered in red wine mingles with the sweetness of carrots and ripe tomatoes, creating a comforting embrace of flavors. Each bite offers a tender blend of meat and vegetables, seasoned with a confident hand of fine sea salt and black pepper. The olive oil, poured generously, ties it all together, ensuring that every mouthful is a warm, nourishing experience.

Ingredients

  • 900 gbeef chuck — cubed
  • 400 gcarrots — chunked
  • 400 gpotatoes — chunked
  • 400 gripe tomatoes — crushed
  • 1onion — chopped
  • 500 mlred wine
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Cut the 900 g beef chuck into bite-sized pieces, then season generously with fine sea salt and black pepper. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the beef in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until a deep, rich color develops, then remove and set aside. Repeat until all the beef is browned, adding more oil if necessary.
  2. Peel and finely chop 1 onion and 400 g of carrots. In the same pot, add the remaining 2 tablespoons of olive oil if needed, and reduce the heat to medium. Add the chopped onion and carrots, stirring occasionally, until the onion becomes translucent and the carrots begin to soften, about 5-7 minutes.
  3. Dice 400 g of ripe tomatoes and add them to the pot, stirring to combine with the vegetables. Pour in 500 ml of red wine, scraping up any browned bits from the bottom of the pot for added flavor. Return the browned beef to the pot, ensuring it is submerged in the liquid.
  4. Peel and cut 400 g of potatoes into large chunks, then add them to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and let it braise gently. Stir occasionally, checking that the liquid is just barely bubbling.
  5. Continue to braise until the beef is tender and the sauce has thickened into a rich consistency. This should take about 1.5 to 2 hours, but the true test is when the beef yields easily to a fork and the sauce clings to the meat and vegetables.
  6. Taste the spezzatino and adjust the seasoning with more fine sea salt and black pepper as needed. Chop a handful of fresh parsley and sprinkle it over the dish for a burst of color and flavor. Serve hot, paired with creamy polenta or mashed potatoes for a comforting meal.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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