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.