Italian Spezzatino beef stew
Italian Spezzatino Beef Stew
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Italian spezzatino beef stew is a delicious beef stew full of fork tender beef in a red wine tomato sauce. Yes, spezzatino is the Italian word for beef stew. It’s a hearty, comforting dish made with chunks of meat simmered in a flavorful broth, often with tomatoes, onions and carrots. And sometimes peas and potatoes.
The stew is cooked slow allowing the meat to become melt -in -your-tender and the sauce a rich deep flavor.
Italian spezzatino beef stew has a more Italian wine-infused, and lighter flavor, while beef stew is thicker and heartier taste. Hearty, filling and comforting it is usally prepared for Italian family meals.
What I used to make this Italian spezzatino beef stew
Beef: I use a good quality beef chuck roast , but stewing beef works perfectly.
Mushrooms: I like to use brown mushrooms such as cremini or baby portabellas, but any mushroom works fine
Tomatoes : I used fresh tomatoes you can use a good quality canned tomato.
Stock: I use beef stock , but vegetable or chicken stocks are great alternatives.
Italian spezzatino beef stew gets even better the next day, so make a large pot. It’s also freezer friendly.
As always if you make this recipe please leave a comment, with your experience. I love hearing from you it’s my favorite part and it helps others.
Italian Spezzatino Beef Stew
Ingredients
- 2 Lbs. beef chuck cut into large dice
- 1 cup diced pancetta
- 1/2 cup flour
- 1/3 cup olive oil
- 2 cups chopped tomatoes
- 2 cups sliced mushrooms
- 1 cup red wine
- 3 cups beef stock
- 1/2 cup Italian parsley
- 1 Tbsp. each thyme + oregano + rosemary
Instructions
- Start by salt and peppering the meat then coat with flour. In a dutch oven in olive oil over medium high saute the meat with the pancetta until browned.
- Then add the onion, celery, carrots, and simmer until soft. Add the mushrooms and tomatoes and cook for a few minutes to combine the flavors and ingredients. Then deglaze the pan with the red wine waiting until it evaporates before adding the beef stock and herbs.
- Simmer covered for 2 to 2 1/2 hours or until the meat is fork tender.
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