Italian Bistecca (Thick-Cut Pan-Seared Ribeye Steak)
Italian Spezzatino beef stew
Italian Spezzatino Beef Stew
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Italian Spezzatino is a classic Italian beef stew made with tender chunks of beef slowly simmered in a flavorful red wine and tomato sauce. The word spezzatino simply means “stew” in Italian, and this traditional dish is all about simple ingredients, slow cooking, and deep, comforting flavor.
The beef is cut into bite-sized pieces and slowly cooked with onions, carrots, tomatoes, and red wine until it becomes fork-tender and almost melt-in-your-mouth. Depending on the region and the cook, spezzatino can also include potatoes, peas, or other seasonal vegetables.
What makes Italian beef stew a little different from a traditional American beef stew is the sauce. Spezzatino is often lighter and more delicate, with the red wine and tomatoes adding a rich, savory flavor without making the stew overly thick or heavy. The result is a hearty but balanced dish with plenty of flavorful sauce for soaking up with crusty Italian bread.
This is the kind of comforting Italian meal that is meant to be shared around the table. It’s hearty, filling, and especially delicious on a chilly day when you want something slow-cooked and satisfying. Like many traditional Italian family dishes, spezzatino is simple, rustic, and full of the flavors of home.
Things to Know About Italian Spezzatino Beef Stew
Beef: I use a good-quality beef chuck roast cut into chunks, but you can also use beef stew meat. Chuck roast is especially good because the slow cooking makes it incredibly tender and flavorful.
Mushrooms: I like to use brown mushrooms, such as cremini or baby bella mushrooms, but you can use any mushrooms you have on hand.
Tomatoes: I used fresh tomatoes for this Italian beef stew, but good-quality canned tomatoes work just as well, especially when fresh tomatoes aren’t in season.
Stock: I use beef stock for a richer flavor, but chicken stock or vegetable stock can also be used.
Make it ahead: Italian spezzatino is one of those dishes that tastes even better the next day. The flavors have time to develop, making this a great make-ahead meal. I recommend making a large pot because leftovers are just as delicious.
How to Store Italian Spezzatino
Let the beef stew cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat until heated through. Add a splash of beef stock or water if the sauce has thickened too much.
To freeze: Italian spezzatino freezes beautifully. Store cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
Make It a Complete Italian Meal
Serve this hearty Italian beef stew with my crusty Italian thin no- knead focaccia rolls for soaking up all that delicious red wine and tomato sauce. You can also serve it alongside a simple Italian salad or one of my favorite Italian side dishes for a comforting family dinner.
If you love slow-cooked Italian comfort food, you may also want to try my
Italian Chicken Cacciatore or Authentic Pasta e Fagioli, and Italian chicken Pastina Soup.
For making this recipe, a heavy Dutch oven, wooden spoon, and large cutting board are a few kitchen essentials I always like to have on hand.
As always, if you make this recipe, please leave a comment and let me know how you liked it. I truly love hearing from you—it’s my favorite part of sharing my recipes, and your comments also help other readers who are making the recipe for the first time.
Italian Spezzatino Beef Stew
Tender chunks of beef slowly simmered with mushrooms, tomatoes, onions, carrots, and red wine until fork-tender. This hearty Italian beef stew is rich, comforting, and full of deep, savory flavor.
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
- Pat the beef dry with paper towels and season generously with salt and black pepper.
- Season the beef generously with salt and pepper, then lightly coat each piece with flour. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pancetta and cook for a few minutes until it begins to render and lightly brown. Add the beef and cook until browned on all sides, leaving the pancetta in the pot.
- Add the onion and carrots to the same pot and cook for 5–7 minutes, stirring occasionally, until they begin to soften. Add the garlic and mushrooms and cook for another 3–4 minutes.
- Stir in the tomato paste and cook for about 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3–4 minutes to reduce slightly.
- Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for about 1½–2 hours, or until the beef is fork-tender and the sauce has thickened.
- Remove the bay leaves and taste for seasoning. Stir in the fresh parsley just before serving.
- Serve hot with crusty Italian bread, creamy polenta, mashed potatoes, or your favorite pasta to soak up the rich sauce.
Notes
Don’t rush the browning process. Let the pancetta render and the beef develop a deep golden-brown crust before adding the vegetables. Those browned bits on the bottom of the Dutch oven add incredible flavor to the stew when deglazed with red wine. For the most tender beef, keep the stew at a gentle simmer and cook it slowly until the meat is fork-tender.
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