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Spezzatino Italian Beef Stew

Spezzatino Italian beef stew with tender chuck cubes and soft potatoes simmered in a rosemary-scented red wine tomato sauce. Brown in batches, reduce the wine by half, then simmer until fork-tender for a rich, thick stew.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp all-purpose flour For dusting the beef.
Olive oil and aromatics
  • 3 tbsp olive oil For browning and sautéing.
  • 1 onion Finely diced.
  • 1 carrot Finely diced.
  • 1 celery stalk Finely diced.
  • 3 cloves garlic Minced.
Stew liquids and herbs
  • 1 cup dry red wine
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary Use as 2 sprigs total.
  • 2 bay leaves
Potatoes and peas
  • 1.5 lb potatoes Cubed.
  • 1 cup frozen peas

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season beef cubes with salt and black pepper, then dust with all-purpose flour.
  2. Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches, cooking until deeply browned on the outside, 3-5 minutes per batch.
Build the base
  1. Add onion, carrot, and celery to the Dutch oven and cook until soft, about 8 minutes.
  2. Stir in garlic and cook for 1 minute, until fragrant.
  3. Pour in dry red wine and simmer until reduced by half, 6-10 minutes, scraping the bottom to release browned bits.
Simmer the stew
  1. Add crushed tomatoes, beef broth, fresh rosemary, bay leaves, and the browned beef; bring to a simmer.
  2. Cover and simmer until the beef is nearly tender, about 1 1/2 hours, stirring occasionally so it stays at a steady simmer.
Finish with potatoes and peas
  1. Add cubed potatoes and simmer until tender, about 40 minutes.
  2. Stir in frozen peas during the last 5 minutes of simmering so they stay bright and just cooked.
  3. Remove the rosemary and bay leaves and serve hot with crusty bread.

Notes

For deeper flavor, don’t overcrowd the Dutch oven while browning; browned edges create body for the sauce. Refrigerate leftovers in a covered container up to 4 days and reheat gently on the stove. Freezing is yes—freeze up to 3 months, then thaw overnight in the fridge and reheat. For a lighter option, use low-sodium beef broth and reduce added salt accordingly.