SPEZZATINO (BEEF STEW WITH POTATOES)

Spezzatino con Patate is a quintessential Italian comfort food, showcasing the magic of slow cooking.

This hearty stew combines tender beef, soft potatoes, and a medley of vegetables in a rich, aromatic tomato broth.

Perfect for cold days, this dish warms the soul and fills the belly with its rustic, homey flavors.

Why You’ll Love This Recipe

• Comforting: A warm, hearty dish perfect for cozy family dinners.
• Flavorful: Layers of rich flavors from beef, wine, and aromatic herbs.
• Nourishing: Packed with protein, fiber, and nutrients from wholesome ingredients.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6

Ingredients

• 1.75 lbs (800 g) beef stew meat, cut into 1.5-inch cubes
• 2.2 lbs (1 kg) potatoes, peeled and cut into large chunks
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1.5 cups (400 g) tomato sauce or 3–4 ripe tomatoes, chopped
• 1 cup (250 ml) red wine
• 2 cups (500 ml) beef broth or vegetable broth
• Extra virgin olive oil, for cooking
• Salt and pepper, to taste
• 1 sprig fresh rosemary
• 2 bay leaves
• Fresh chopped parsley (optional, for garnish)

Step-by-Step Method

1. Prepare the Ingredients

1. Cut the beef into 1.5-inch cubes.
2. Peel the potatoes and cut them into large chunks.
3. Slice the carrots, chop the celery, and finely chop the onion and garlic.

2. Brown the Beef

1. Heat a drizzle of olive oil in a large pot over medium-high heat.
2. Add the beef cubes and brown them well on all sides until golden.
3. Remove the meat from the pot and set aside.

3. Make the Soffritto

1. In the same pot, add more olive oil if needed.
2. Sauté the onion, garlic, celery, and carrots over medium heat until soft and golden.

4. Cook the Meat

1. Return the browned beef to the pot with the sautéed vegetables.
2. Deglaze the pot with red wine, stirring to scrape up any browned bits, and let the alcohol evaporate.

5. Add the Liquids and Simmer

1. Stir in the tomato sauce (or chopped ripe tomatoes).
2. Add the bay leaves and rosemary.
3. Pour in the hot broth, ensuring the meat and vegetables are covered.
4. Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for about 1.5 hours, stirring occasionally.

6. Add the Potatoes

1. After 1.5 hours, add the potato chunks to the pot.
2. Season with salt and pepper to taste.
3. Cover and cook for another 30–40 minutes, or until the potatoes are tender and the beef is melt-in-your-mouth soft.

7. Finishing Touches

1. If the sauce is too thin, let it thicken by simmering uncovered over high heat for a few minutes.
2. Garnish with fresh parsley, if desired.

Serving Suggestions

• Serve the stew hot with rustic bread to soak up the rich sauce.
• Pair with a glass of red wine for a complete Italian dining experience.

Tips

• Meat Choice: Use well-marbled beef for tender, flavorful results.
• Broth: Beef broth adds depth, but vegetable broth works for a lighter flavor.
• Thicker Sauce: Mash a few potato pieces into the stew for a naturally thickened sauce.

Nutritional Information (Per Serving)

Buon Appetito!
Spezzatino con Patate is a timeless Italian classic that brings warmth and flavor to your table.

This slow-cooked stew is perfect for sharing with loved ones, creating memories over a hearty, comforting meal.

Spezzatino Recipe

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings 6

Calories 391 kcal

Ingredients

  

• 1.75 lbs 800 g beef stew meat, cut into 1.5-inch cubes
• 2.2 lbs 1 kg potatoes, peeled and cut into large chunks
• 2 carrots peeled and sliced into rounds
• 2 celery stalks chopped
• 1 large onion finely chopped
• 2 garlic cloves minced
• 1.5 cups 400 g tomato sauce or 3–4 ripe tomatoes, chopped
• 1 cup 250 ml red wine
• 2 cups 500 ml beef broth or vegetable broth
• Extra virgin olive oil for cooking
• Salt and pepper to taste
• 1 sprig fresh rosemary
• 2 bay leaves
• Fresh chopped parsley optional, for garnish

Instructions

 

Prepare the Ingredients

• Cut the beef into 1.5-inch cubes.
• Peel the potatoes and cut them into large chunks.
• Slice the carrots, chop the celery, and finely chop the onion and garlic.

Brown the Beef

• Heat a drizzle of olive oil in a large pot over medium-high heat.
• Add the beef cubes and brown them well on all sides until golden.
• Remove the meat from the pot and set aside.

Make the Soffritto

• In the same pot, add more olive oil if needed.
• Sauté the onion, garlic, celery, and carrots over medium heat until soft and golden.

Cook the Meat

• Return the browned beef to the pot with the sautéed vegetables.
• Deglaze the pot with red wine, stirring to scrape up any browned bits, and let the alcohol evaporate.

Add the Liquids and Simmer

• Stir in the tomato sauce (or chopped ripe tomatoes).
• Add the bay leaves and rosemary.
• Pour in the hot broth, ensuring the meat and vegetables are covered.
• Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for about 1.5 hours, stirring occasionally.

Add the Potatoes

• After 1.5 hours, add the potato chunks to the pot.
• Season with salt and pepper to taste.
• Cover and cook for another 30–40 minutes, or until the potatoes are tender and the beef is melt-in-your-mouth soft.

Finishing Touches

• If the sauce is too thin, let it thicken by simmering uncovered over high heat for a few minutes.
• Garnish with fresh parsley, if desired.