Spezzatino

Feb 20, 2023 | Mains

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Italian beef stew. I ate this a lot growing up. Whenever it was my dad’s turn to cook, this was his go to. We always knew what we were eating when he was cooking. The comforting smell would fill up the entire house. Let me tell you, my dad makes a mean spezzatino. Although it wasn’t my favourite as a kid, I now love it so much that I make it at least once a week!

If you’re looking for a hearty and satisfying dish to warm you up on a cold day, look no further than spezzatino. This Italian stew is made with tender chunks of beef, braised in a rich tomato sauce with plenty of vegetables and aromatics.


Spezzatino is a traditional dish that has been enjoyed in Italy for generations. It’s often served with polenta, mashed potatoes, or crusty bread to soak up all the delicious sauce. While there are many variations of spezzatino, the basic recipe usually calls for beef, onions, garlic, celery, carrots, tomatoes, red wine, and a few herbs.
Spezzatino is a wonderful dish to make on a lazy Sunday afternoon when you have some time to let it simmer away on the stove. It’s also great for meal prep because it reheats beautifully and makes for a filling and satisfying lunch or dinner throughout the week.

Spezzatino

Italian beef stew. Incredibly comforting and so easy to make. This will quickly become a staple in your routine, just like it has in mine.
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Cook Time 2 hours
Total Time 2 hours
Course Main
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion
  • 1 garlic clove
  • 1 kg beef chuck cubed
  • 500 ml red wine
  • 2 tbsp tomato paste
  • 2 L stock
  • 1 sprig rosemary
  • 2 tbsp cornstarch plus water to make a slurry
  • Salt & pepper to taste

Instructions
 

  • In a large pot heat the olive oil. Add the carrot, celery, onion and garlic. Fry on low heat until soft. About 10 minutes.
  • Add the beef chuck and cook until nicely browned on all sides.
  • Remove the garlic. Deglaze with red wine and mix in the tomato paste.
  • Once the alcohol has been cooked off, add the stock and rosemary. Cover and let it simmer on low for 2 hours.
  • About 15 minutes before done, whisk together the cornstarch with a few tablespoons of water to make a slurry. Add it to the pot and stir until it thickens.
  • Serve with rice or polenta!
Keyword beef stew, italian food, spezzatino, stew

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