Spezzatino di Manzo (Italian beef stew)
Spezzatino di manzo is a traditional Italian beef stew that’s slow-cooked until the meat is melt-in-your-mouth tender. Just serve it with some crusty bread to soak up that flavorful sauce and watch it disappear!
In Italy we have many ways for making spezzatino di manzo, the version I am sharing with you today is how we make it in Rome and it’s called spezzatino in bianco because there’s no tomatoes in the sauce.
What I love most about this Italian dish is how homemade it feels. You don’t need fancy ingredients or complicated steps, just a little patience.
Ingredients
- Beef: I like to use beef chuck (in Italy you can ask for muscolo).
- For soffritto: You’ll also need a classic Italian soffritto (just onion, carrot, and celery finely chopped). It’s the base of so many comforting dishes here in Italy.
- Potatoes: I went with red potatoes, but any kind will do.
- Wine: White wine adds a lovely depth.
- Olive oil: Use extra virgin olive oil if possible.
- Aromatics: Keep it simple with garlic, bay leaves, and black pepper.
How To Make Spezzatino di Manzo
Let’s start with the soffritto. Just finely chop the onion, carrot, and celery. You can do it by hand or toss everything into a food processor if you want to save time. Set it aside for now.
In a big, sturdy pan (I use my favorite braising pot), heat a generous splash of olive oil over medium-high heat.
Add the beef chunks and season well with salt and pepper. Let the meat brown for about 15 minutes, stirring now and then, until it gets that beautiful golden crust.
Next, toss in your chopped veggies and the garlic. Sauté everything together for about 5 minutes, just until the veggies soften and start to smell amazing.
Now, pour in the white wine. This adds depth and that special Italian stew flavor we love. Let it cook off for another 5 minutes while you stir gently.
Now add just enough water to cover the beef. Drop in a couple of bay leaves. Taste the broth, and adjust the salt if needed.
Bring it all to a gentle boil, then cover and simmer on low heat for about 1 hour and 30 minutes. Check now and then and add a little water if it looks too dry.
After that time, stir in the extra celery sticks and cook for 15 minutes.
Then add the potatoes and let it all cook together, covered, for another 15 minutes or until everything is tender and cozy.
Finally, uncover the pot, give it a taste, and adjust the seasoning if needed.
Let the stew simmer a few more minutes uncovered until the sauce thickens just how you like it.
Turn off the heat and let your spezzatino di manzo rest for 10 minutes before serving. The flavors settle, and it tastes even better!
Little Secrets for a Great Stew
- Go for a cheap cut like beef chuck. The fat and connective tissue will slowly melt, giving your stew incredible flavor and richness.
- Spezzatino di manzo is a dish that loves time. Sure, you can use an Instant Pot if you’re in a rush, but honestly, nothing beats that slow simmer on the stovetop or in a slow cooker. The flavor just hits differently.
- Italian food is all about letting a few good ingredients shine. I never use beef stock here because between the soffritto and the meat, there’s plenty of depth already. But if you do use stock, just go easy on the salt.
- Want to switch it up? Try the red version with tomato puree or tomato paste. You can also toss in peas, mushrooms, or extra veggies. And if you have herbs like thyme or marjoram on hand, they’re a lovely touch too.
What to Eat With Beef Spezzatino
There are so many cozy ways to enjoy this spezzatino di manzo. Here in Italy, we love it with homemade bread to soak up all that rich sauce.
But if you’re in the mood for something heartier, try it over creamy polenta like they do up north. So good!
My mother-in-law serve the beef and potatoes as a main dish, then use the sauce to dress fresh pasta as a primo. Two courses from one pot—genius, right?
And if you’ve got leftovers, that sauce is magic over rice, noodles, or even something lighter like quinoa or cauliflower rice. Whatever you pair it with, just make sure to grab a spoon for every last drop!
Make Ahead & Store
This spezzatino di manzo keeps beautifully in the fridge for up to 4 days, just pop it into an airtight container.
It’s also freezer-friendly, so perfect to make ahead! I often make a double batch and stash some away for those hectic days. It’ll keep well for about 2-3 months.
When you’re ready to enjoy it again, let it thaw overnight in the fridge, then reheat it in a pan with a splash of water to loosen the sauce. A gentle 5 minutes over medium heat and it’s good as new!
More Beef Recipes
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Spezzatino di manzo
Ingredients
- 2.5 lb beef chuck (cut into chunks)
- 1 ½ lb potatoes (cut into chunks)
- 3 sticks celery (cut into 3-inches pieces)
- 1 cup white wine
- 3 Tbsp extra virgin olive oil
- 2 bay leaves
- salt and pepper (to taste)
For the soffritto
- 1 small onion
- 1 medium carrot
- 1 stick celery
- 2 cloves garlic (peeled)
Instructions
- Finely chop the carrot, onion, one celery stick, and garlic. Set aside.
- Heat olive oil in a braising pan over medium-high heat.
- Add the beef, season with salt and pepper, and brown for about 15 minutes.
- Stir in the chopped veggies and garlic. Sauté for 5 minutes.
- Pour in the wine and cook for 5 more minutes, stirring often.
- Add enough water to just cover the meat.
- Season with a bit more salt, toss in the bay leaves, and bring to a boil.
- Cover, lower the heat, and simmer for 1 hour and 30 minutes, adding water as needed.
- Stir in the remaining celery sticks and cook for 15 minutes.
- Add the potatoes, cover again, and cook for another 15 minutes or until both the potatoes and celery are tender.
- Uncover, adjust seasoning, and let it simmer uncovered until the sauce thickens to your liking.
- Turn off the heat and let it rest for 10 minutes before serving.
Tips & Notes
- Use a cheap beef cut so the fat and collagen melt during cooking and add rich flavor.
- Italian cooking is all about simple flavors, so no need for beef stock; the meat and veggies give plenty of taste.
- If you have leftovers or eat to make a large batch, you can store this stew in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
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