Spezzatino di Manzo (Italian Beef Stew)

15 minutes Prep Time
2 hours Cook Time
8 Servings

Spezzatino di Manzo, or Italian beef stew, is a simple and hearty dish full of flavors and depth. The dish simmers for hours to create a rich tomato sauce and meat that just melts in your mouth. As always, my first choice when it comes to canned tomatoes is Tuttorosso Tomatoes, because choosing the #1 canned tomatoes will make my recipe taste delicious and elevate my dish to the next level. Tuttorosso San Marzano Hand Crushed Tomatoes makes the sauce so rich and delicious.

Ingredients

  • 2 pounds beef chuck roast, cut into cubes
  • 2 tablespoons all-purpose flour
  • 1/4 cup olive oil
  • 1 chopped onion
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, sliced
  • 1 cup red wine

  • 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • 1 cup water
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon cinnamon
  • 1 bouquet garni, (bay leaf, thyme, and rosemary)
  • polenta, for serving
  • fresh parsley, for garnish

Instructions

Step one

Place beef in a large bowl and sprinkle with flour, combine so each piece is well coated with flour. 

Step two

Heat a large sauce pan on medium-high heat.  Add olive oil into the pan.

Step three

Add onion, carrots, and celery, sauté for 4-5 minutes until translucent.  Add garlic and continue to stir. 

Step four

Add the beef cubes into the same pan and stir for 5 minutes until sauce reduces. 

Step five

Add the Tuttorosso San Marzano Hand Crushed Tomatoes into the pan.  Rinse the can with one cup of water and pour it into the pot. 

Step six

Season with salt, black pepper, and cinnamon.  Add the bouquet garni. 

Step seven

Cover and simmer on low heat for 1 1/2 to 2 hours until the meat is very tender, stirring every 15-20 minutes.  Discard the bouquet garni and adjust the seasoning to taste.  Serve with crusty bread or over polenta.  

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