Spezzatino di Manzo (Italian Beef Stew)

If there’s one dish that screams comfort, flavor, and that warm, cozy feeling of home cooking, it’s Spezzatino di Manzo. This Italian beef stew is rich, hearty, and full of layers of flavor that slowly build as it simmers. Picture tender cubes of beef melting in a savory broth, pancetta adding a smoky depth, vegetables softening into sweetness, and earthy mushrooms mingling with garlic and rosemary. The aroma alone will have everyone in the kitchen hovering, forks in hand, eager for a taste. Trust me, once you try this, it’s going to become one of those recipes you make whenever you need something soul-satisfying.

What makes this stew special is the combination of simple ingredients that transform into a luxurious meal over gentle heat. The balsamic vinegar and red wine bring subtle tang and richness, the tomato paste deepens the color and flavor, and the cornstarch at the end gives the broth a silky, almost velvety consistency. This is the kind of dish that improves with time, tasting even better the next day, and it pairs beautifully with creamy polenta, buttery mashed potatoes, or a rustic loaf of bread.

Recipe Origin
Spezzatino di Manzo is a traditional Italian stew, often made in homes across Italy with whatever vegetables and cuts of beef are available. The classic version relies on slow cooking to develop deep flavors, making every bite tender and flavorful. The use of pancetta and balsamic vinegar gives it a distinctly Italian character, while the wine adds that comforting richness Italians are famous for.

Kitchen Tools You’ll Need:
Heavy-bottomed pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon or spatula
Measuring spoons and cups
Small bowl for cornstarch slurry

Why You’ll Love Spezzatino di Manzo
This recipe is more than just a stew; it’s a cozy, warming experience that fills the kitchen with incredible aromas and leaves everyone satisfied.

Versatile: Perfect for a hearty weeknight dinner, a family meal, or a cozy weekend lunch. You can adjust vegetables or swap mushrooms for seasonal varieties.
Budget-Friendly: Uses staple ingredients like beef, vegetables, and pantry staples, yet tastes luxurious.
Quick and Easy to Prep: While the stew simmers for a while, prep is simple and stress-free.
Customizable: Add extra herbs, a pinch of chili, or swap the red wine for a non-alcoholic option if you prefer.
Crowd-Pleasing: Tender beef, rich broth, and soft vegetables make this a dish both kids and adults will love.

Chef’s Pro Tips for Perfect Results
Use a heavy-bottomed pot or Dutch oven for even heat distribution.
Brown the beef well to develop deep flavor.
Don’t rush the simmering process; slow cooking is what makes the meat tender.
Taste and adjust seasoning at the end, especially salt and pepper.
Add the cornstarch slurry gradually to reach the perfect consistency.

Ingredients in Spezzatino di Manzo
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Olive Oil: The base for browning meat and sautéing vegetables, adding subtle richness.
Chuck Steak: The heart of the stew. Cubed, it becomes meltingly tender after slow cooking.
Pancetta: Adds a smoky, savory depth and richness.
Onion, Carrots, and Celery: The classic mirepoix, providing aromatic sweetness and flavor layers.
Sea Salt and Black Pepper: Essential seasoning to bring out the natural flavors.
Brown Sugar: Optional, balances acidity from tomato paste and vinegar.
Crimini Mushrooms: Earthy and meaty, they soak up the broth and add texture.
Garlic: Adds aromatic warmth and depth.
Tomato Paste: Enhances color and provides a subtle umami flavor.
Balsamic Vinegar: Adds tangy sweetness that elevates the stew.
Red Wine: Brings richness, depth, and complexity to the broth.
Beef Broth: Forms the flavorful liquid in which the beef and vegetables cook.
Bay Leaf and Rosemary Sprig: Aromatics that infuse the stew with Italian character.
Cornstarch: Helps thicken the stew at the end for a silky texture.

Instructions
Let’s make this flavorful Italian beef stew step by step:

Preheat Your Pot: Heat olive oil in a heavy-bottomed pot over medium-high heat.

Brown the Beef: Add cubed chuck steak in batches to avoid overcrowding. Brown on all sides for a rich, deep flavor. Remove beef and set aside.

Cook the Pancetta: Add chopped pancetta to the pot and cook until slightly crisp. This releases smoky fat that adds flavor.

Sauté the Vegetables: Add onion, carrots, and celery. Cook until softened and aromatic. Stir in garlic and cook for one more minute.

Add Tomato Paste and Balsamic Vinegar: Stir in tomato paste and balsamic vinegar. Cook briefly to caramelize the tomato paste and deepen the flavor.

Deglaze with Red Wine: Pour in red wine, scraping the bottom of the pot to release all the flavorful browned bits.

Return Beef and Add Broth: Add the browned beef back to the pot along with beef broth. Stir in bay leaf and rosemary.

Add Mushrooms and Simmer: Add halved crimini mushrooms. Reduce heat to low and cover. Let stew simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender.

Thicken the Stew: Mix cornstarch with a small amount of water to make a slurry. Gradually stir into the stew until desired thickness is reached.

Season to Taste: Check salt and pepper, adjusting as needed.

Serve and Enjoy: Ladle stew into bowls, optionally garnish with fresh herbs. Pair with polenta, mashed potatoes, or crusty bread for a complete meal.

Nutrition Facts
Servings:
Calories per serving:

Preparation Time
Prep Time:
Cook Time:
Total Time:

How to Serve Spezzatino di Manzo
This stew is hearty on its own but pairs beautifully with a few simple sides:

Polenta: Creamy polenta is a traditional pairing and soaks up all the rich sauce.
Mashed Potatoes: Soft and buttery, they make the meal extra comforting.
Crusty Bread: Perfect for dipping into the flavorful broth.
Fresh Salad: A simple green salad with a light vinaigrette adds freshness.
As a Standalone Dish: This stew is robust enough to serve on its own for a cozy dinner.

Make-Ahead and Storage Tips
Prep vegetables and beef ahead of time to save time.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Reheat gently on the stovetop to preserve texture and flavor.

Variations to Try
Swap crimini mushrooms for button mushrooms or shiitake for a different texture.
Add potatoes, parsnips, or turnips to make it heartier.
Include a pinch of chili flakes for a subtle heat.
Use white wine instead of red for a lighter flavor profile.

Additional Tips
Brown the meat well for maximum flavor.
Simmer slowly; patience is key for tender beef.
Taste before serving and adjust seasoning.
Use fresh herbs for garnish to enhance the aroma.
Avoid over-thickening; the stew should have a silky consistency.

FAQ Section
Q1: Can I use a different cut of beef?
A1: Yes, short ribs or stew beef work well, adjust cooking time as needed.

Q2: Can I make this in a slow cooker?
A2: Absolutely, brown ingredients first and then cook on low for 6-8 hours.

Q3: Can I omit the pancetta?
A3: Yes, but you may want to add a little extra olive oil for flavor.

Q4: Can I make it vegetarian?
A4: Swap beef for hearty mushrooms and vegetable broth, omitting pancetta.

Q5: Can I prepare this ahead of time?
A5: Yes, flavors improve after sitting overnight in the fridge.

Q6: Can I freeze this stew?
A6: Yes, freeze in airtight containers for up to 2 months.

Q7: How do I reheat leftovers?
A7: Reheat gently on the stovetop or in a low oven, stirring occasionally.

Q8: Can I thicken without cornstarch?
A8: Yes, reduce the stew by simmering uncovered or use a flour slurry.

Q9: Can I use dried herbs instead of fresh?
A9: Yes, but add them at the beginning of cooking for best results.

Q10: Can I serve over pasta?
A10: Definitely, wide noodles like pappardelle soak up the rich sauce beautifully.

Conclusion
Spezzatino di Manzo is the ultimate Italian comfort food. Tender beef, savory pancetta, sweet vegetables, earthy mushrooms, and a rich, flavorful broth come together in a hearty stew that warms the soul. Whether you serve it over polenta, potatoes, or pasta, each bite is satisfying and comforting. It’s the kind of recipe that makes your kitchen smell amazing, fills your plate with goodness, and has everyone coming back for seconds. Once you try it, this stew will become a staple in your weeknight or special occasion rotation, a true taste of Italian home cooking.

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