Spezzatino di Manzo, or Italian beef stew, is a hearty, savory meal distinguished by its lengthy boiling time. This results in a decadent tomato sauce and tender, melt-in-your-mouth beef. High-quality canned tomatoes are a vital element in this recipe, boosting the flavor and elevating it to a new gourmet level.
Table of Contents
Spezzatino di Manzo Ingredients
- 2 pounds beef chuck steak, cubed
- 2 tablespoons all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3-4 garlic cloves, sliced
- 1 cup red wine
- ½ can or 2 cups Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt (28 ounces)
- 2 teaspoons kosher salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 1/4 teaspoon cinnamon
- 1 bouquet garni (bay leaf, thyme, and rosemary)
- Polenta, for serving
- Fresh parsley, for garnish
How To Make Spezzatino di Manzo
- Prepare Beef: To prepare the beef, toss the cubes in flour to coat evenly.
- Cooking Vegetables: In a large saucepot, heat the olive oil. Cook until the onion, carrots, and celery are tender. Cook for a few minutes more after adding the garlic.
- Brown the meat: Brown the meat on both sides in the skillet with the veggies.
- Deglaze with Wine: Pour in the red wine, scraping out any browned pieces from the saucepan, to deglaze.
- Toss in the tomatoes and Season: Stir in the San Marzano tomatoes, washing and adding the can with water. Season with salt, pepper, and cinnamon, and then sprinkle with the bouquet garni.
- Slow Cook: Simmer, covered, on low heat until the meat is cooked, stirring periodically.
- Final Touches: Remove the bouquet garni, season to taste, and serve over polenta sprinkled with fresh parsley.
FAQs
Which tomatoes should I use?
Hand-crushed San Marzano tomatoes are recommended because of their richness and natural sweetness. These tomatoes stand out because they contain no artificial ingredients and are packed in non-BPA coated cans, providing a fresh, vine-ripened flavor with no metallic aftertaste.
This is accomplished via the use of a revolutionary Steam Sealed taste-LocTM technology, which ensures pure tomato taste. This stew is a celebration of classic Italian cooking and is ideal for family gatherings, especially during the cooler months. Enjoy making this meal and relishing its nutritious deliciousness.
Can I make this Spezzatino di Manzo in a slow cooker?
Absolutely! Transfer everything to a slow cooker and simmer on low for 6-8 hours after browning the meat and sautéing the veggies.
Can I freeze this stew?
This stew does freeze well. Allow to totally cool before freezing and eat within 3 months.
Variants and Alternatives
To make your stew extra delicious, add a little chile oil or half a chopped fresh chili pepper and a little dusting of cinnamon while it’s cooking.
Advice for best Spezzatino di Manzo
To save time, use 100-150 g of frozen Stir Fry Mix, which is now available in all supermarkets, for fresh veggies. If you have any leftover beef stew, you can not only store it, but you can also simmer it further until the meat comes apart entirely and the liquid drops significantly to make an excellent sauce for flavoring new pasta.
storage Tips
You may keep your beef stew in the refrigerator for up to 2-3 days or freeze it.
More Slow Cooker Recipes You Might Like
- Slow Cooker Chicken Stew
- Guinness Beef Stew
- Slow Cooker Short Ribs
- Slow Cooker Pot Roast Beef Stroganoff
Spezzatino di Manzo
Ingredients
- 2 pounds beef chuck steak cut into cubes
- 2 tablespoons all purpose flour
- 1/4 cup olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 3-4 garlic cloves sliced `
- 1 cup red wine
- ½ can or 2 cups 28 ounces Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/4 teaspoon cinnamon
- 1 bouquet garni bay leaf thyme, and rosemary
- Polenta for serving
- Fresh parsley for garnish
Instructions
- Place the meat in a large mixing basin and season with flour. Combine until each piece is well covered with flour.
- Warm up a big sauce pot over medium-high heat. Pour olive oil into the pan.
- Mix in the onion, carrots, and celery. Cook for 4-5 minutes, or until the onion is transparent. Continue stirring after adding the garlic.
- Stir the beef cubes in the same pan for 5 minutes to brown the meat.
- Scrape the pan and deglaze it with red wine. Simmer for 5 minutes, or until the sauce has reduced.
- To the pan, add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Pour one cup of water into the saucepan after rinsing the can.
- Season with salt, pepper, and cinnamon to taste. Mix in the bouquet garni.
- Cook for 12 to 2 hours on low heat, stirring every 15-20 minutes, until the meat is extremely soft. Remove the bouquet garni and season with salt and pepper to taste.
- Serve alongside crusty bread or polenta.
This Italian meat Stew is a delicious combination of tender meat, thick tomato sauce, and fragrant herbs. Slow cooking ensures that each bite is filled with rich, powerful flavors, making it ideal for chilly evenings.
The polenta acts as a creamy and silky foundation, complimenting the textures and aromas of the stew. This recipe’s simplicity, paired with its rich and gratifying result, makes it an excellent choice for family dinners or special occasions. Each mouthful of this classic Italian treat exudes warmth and affection!
