Spezzatino di Manzo - Italian Beef Stew

Spezzatino di manzo is a classic Italian beef stew in a rich sauce of red wine, beef broth, tomato paste or passata, herbs and vegetables. It’s great to serve over polenta, pasta or crusty bread to soak up every bit of the sauce! It’s a great make-ahead dish that tastes even better as it sits, and lasts for a few days in the fridge. This comforting one-pot meal features countless regional and family variations across Italy. My version is rather simple without pancetta, but you can add some at the start for smoky depth. Use regular mushrooms if you can’t find chanterelles.


1.5 kg Chuck roast, cubed Sea salt and pepper to taste 3-4 tbsp Tallow or olive oil 1 Medium onion, diced 2 Medium carrots, diced 2 Celery ribs, diced 300 g Mushrooms (I used chanterelles) 2 tbsp Tomato paste 300 ml Dry red wine 300 ml Beef stock 1 Rosemary sprigs 1 Bay leaf ½ tbsp Cornstarch 1 tbsp Water 1 tbsp Flat parsley, finely chopped

Preheat oven to 160C/320F. Season the beef. Heat a large casserole dish to medium-high heat, once hot, add 2 tablespoons of beef tallow. Once hot, then brown half of the beef. Remove and set aside. Repeat with the another half.
Turn heat to medium add the diced onion, carrots and celery. Cook for 5 minutes until soft and fragrant, then add the chanterelles, and continue to cook, stirring frequently. Add tomato paste and cook for a further 3-5 minutes.
Deglaze the pan with red wine and scrape the pan. Simmer for 10 minutes until it reduce by half. Return the beef to the casserole, add in beef stock, rosemary, and bay leaf. Stir it all together.
Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-40 minutes braise with no lid to thicken the sauce. Discard the herbs and adjust the seasoning to taste.
Remove from the oven and set it on the stovetop over medium heat. Mix the cornstarch and water together. Thicken the stew with the slury and garnish with chopped parsley. Serve with pasta, crusty bread or polenta.

24 comments:

Lori 10/9/26 12:55: This sounds amazing!! I have a couple more roasts in the freezer and must try this with one. I think TBG would even love this. Thank you for sharing and have a great day!!
Tom 10/9/26 13:45: ...a wonderful meal for a cold autumn evening.
speedy70 10/9/26 15:13: Ottimo piatto, molto intitante il tuo spezzatino!!!
DEZMOND 10/9/26 15:16: What a cute little green metal cup.
Brian's Home Blog 10/9/26 16:13: That looks so wonderful, a true mouth-watering delight. Let's eat!
eileeninmd 10/9/26 16:44: Looks delicious Angie, thanks for sharing.
Take care, enjoy your day!
Anonymous 10/9/26 17:19: Yum.
rkrsrue.blogspot.com
DVArtist 10/9/26 19:00: This looks so good. To answer your comment about the Comal cast iron pan. Yes, these pans are perfect for crepes.
Guillaume 10/9/26 20:38: This looks delicious! It's time for hearty food.
Lowcarb team member 11/9/26 00:08: So tasty for cooler Autumnal evenings ... many thanks for sharing this recipe idea.

All the best Jan
J.P. Alexander 11/9/26 00:49: Gracias por la receta. Te mando un beso.
Rose world 11/9/26 05:43: My man would like this beef stew. Yours looked delicious. I myself prefer lamb stew.
Ruby Rose and the Big Little Angels 3 11/9/26 06:39: You have shown me so many different foods from all over the world.
Linda's Relaxing Lair 11/9/26 08:07: Beautiful presentations. ❤️
Veronica Lee 11/9/26 09:54: I can almost smell the rosemary and red wine from here. 😋
Yummm!
Margaret D 11/9/26 10:08: Looks nice and much the same as I make once in a while, Angie.
My name is Erika. 11/9/26 15:31: It's interesting how beef stews can be so different. I say that comparing this one to the Vietnamese style one you shared a while back. And I love your mug too. Happy start to your weekend.
Anne in the kitchen 11/9/26 15:59: It is not quite cool enough for soups and stews here, but it's getting closer. Bookmarking for that time.
Pam 11/9/26 17:57: The beef looks tender, juicy, and flavorful. Yum.
Lola Martínez 11/9/26 19:42: Me encanta tu estofado, es la mejor forma en la que me como la carne de ternera.
roentare 11/9/26 23:38: The slow-braised beef, earthy chanterelles, red wine and rosemary creating exactly the kind of rich, deeply savoury Italian stew that begs to be enjoyed with crusty bread or creamy polenta.
Grace 12/9/26 06:34: ANGIE: Hoy si ha resultado increíble!
Este viernes he cocinado con algunas variantes, pero básicamente semejante, este menú antes de ingresar aquí. Hace frío y se presta para un plato caliente. En Uruguay tenemos raíces italianas muy fuertes.
Te deseo un buen fin de semana y buena vida en general con salud y bienestar!🫶🏻
Natalie Leung 12/9/26 08:36: this looks so hearty and delicious! well done.
2pots2cook 12/9/26 16:17: One just cannot go wrong with such a stew. Even if it's too much, we can always freeze some portions......