Saturday, July 20 2024

Spezzatino con Patate is a traditional Italian stew that exemplifies the beauty of slow-cooked meals. It is a hearty and nutritious dish, perfect for warming up on cold days.

The recipe combines tender pieces of beef with potatoes, carrots, celery and a rich tomato sauce, all infused with herbs such as rosemary and bay leaves.

Each ingredient is carefully prepared to ensure that each bite is rich in flavor and texture.






  • 1.75 pounds beef stew meat (800 g)
  • 2.2 pounds potatoes (1 kg)
  • 2 carrots
  • 1 large onion
  • 2 celery stalks
  • 2 garlic cloves
  • 1.5 cups tomato sauce (or 3-4 ripe tomatoes, chopped) (400 g)
  • 1 cup red wine
  • 2 cups beef broth (or vegetable broth) (500 ml)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh rosemary
  • 2 bay leaves
  • Fresh chopped parsley (optional)


  1. Prepare the ingredients:

    • Cut the beef into regular cubes about 1.5 inches.
    • Peel the potatoes and cut them into large pieces.
    • Peel the carrots and slice them into rounds.
    • Chop the celery into pieces.
    • Finely chop the onion and garlic.
  2. Brown the meat:

    • In a large pot, heat a drizzle of extra virgin olive oil.
    • Add the beef cubes and brown them well on all sides until golden.
    • Remove the meat from the pot and set aside.
  3. Make the soffritto:

    • In the same pot, add another drizzle of oil if necessary.
    • Add the onion, garlic, celery, and carrots. Sauté over medium heat until the vegetables are soft and the onion is golden.
  4. Cook the meat:

    • Return the meat to the pot with the sautéed vegetables.
    • Deglaze with the red wine and let the alcohol evaporate.
  5. Add the liquids:

    • Add the tomato sauce (or chopped ripe tomatoes) and stir well.
    • Add the bay leaves and rosemary.
    • Pour in the hot broth to cover the meat and vegetables.
    • Bring to a boil, then reduce the heat and cover with a lid. Let simmer for about 1.5 hours, stirring occasionally.
  6. Add the potatoes:

    • After 1.5 hours, add the potato pieces to the pot.
    • Season with salt and pepper.
    • Cover again and let cook for another 30-40 minutes, or until the potatoes are tender and the meat is soft and juicy.
  7. Finishing touches:

    • Once cooked, if needed, let the sauce thicken over high heat without the lid for a few minutes.
    • If desired, add a bit of fresh chopped parsley before serving.
  8. Serving:

    • Serve the stew hot, accompanied by rustic bread to soak up the delicious sauce.

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