Go Back
Spezzatino di Manzo

Irresistible Spezzatino di Manzo: Comfort in Every Bite

Experience the heartwarming flavors of Spezzatino di Manzo, an Italian beef stew that combines comfort and nourishment in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil Can substitute with vegetable oil.
  • 2 lbs Chuck steak Can use brisket or beef shank.
  • 3.5 oz Pancetta Can substitute with bacon.
  • 1 large Onion No direct substitute but shallots can be used.
  • 2 Carrots Can swap for parsnips.
  • 2 stalks Celery Can omit if unavailable.
  • 2 teaspoons Sea salt Adjust to taste.
  • 1 teaspoon Black pepper Can substitute with white pepper.
  • 1 teaspoon Brown sugar Optional; can replace with honey or omit.
  • 7 oz Crimini mushrooms Can substitute with button mushrooms.
  • 4 cloves Garlic Use garlic powder in a pinch.
  • 2 tablespoons Tomato paste Can use crushed tomatoes.
  • 2 tablespoons Balsamic vinegar Can substitute with red wine vinegar.
  • ⅓ cup Red wine Can replace with beef broth for a non-alcoholic version.
  • 2.5 cups Beef broth Homemade or store-bought is fine.
  • 1 Bay leaf Infuses flavor; discard before serving.
  • 1 sprig Rosemary Substitute with thyme if needed.
  • 2 teaspoons Cornstarch Can use flour or arrowroot powder as alternatives.

Equipment

  • Casserole or Dutch oven

Method
 

Cooking Steps
  1. Preheat your oven to 320°F (160°C) while gathering your ingredients.
  2. Heat 2 tablespoons of olive oil in the casserole over medium-high heat. Sear the chuck steak in batches for 4–5 minutes until browned.
  3. In the same pot, cook the diced pancetta for 3–4 minutes until crispy. Return the seared beef to the pot.
  4. Deglaze the pot with ⅓ cup of red wine, scraping browned bits from the bottom. Let it simmer for 2–3 minutes.
  5. Add chopped onion, diced celery, and carrots, seasoning with sea salt, black pepper, and brown sugar. Sauté for about 10 minutes until softened.
  6. Stir in sliced crimini mushrooms and minced garlic, sautéing for an additional minute. Add balsamic vinegar and tomato paste.
  7. Pour in 2.5 cups of beef broth, return the beef and pancetta, and add a bay leaf and rosemary. Cover tightly.
  8. Bake for 90 minutes, checking tenderness around the one-hour mark. If not tender, continue baking for another 30 minutes.
  9. Mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Stir into the stew and let simmer for 5 minutes.

Notes

Store leftover Spezzatino di Manzo in an airtight container for up to 4 days in the fridge or freeze for longer storage.