Ingredients
Scale
- Beef: 1.2 kg (approx. 2.5 – 2.7 lbs) Boneless Beef Chuck Roast (or Beef Round or Brisket), trimmed of excess fat and cut into 1.5-inch (4 cm) cubes
- Olive Oil: 4 tablespoons Extra Virgin Olive Oil, divided
- Onions: 2 medium Yellow Onions, finely chopped (about 2 cups)
- Carrots: 3 medium Carrots, peeled and diced (about 1.5 cups)
- Celery: 3 Celery Stalks, trimmed and diced (about 1.5 cups)
- Garlic: 4-5 cloves Garlic, minced
- All-Purpose Flour: 1/4 cup (for dredging the beef)
- Salt: 1.5 teaspoons Sea Salt (or Kosher Salt), plus more to taste
- Black Pepper: 1 teaspoon Freshly Ground Black Pepper, plus more to taste
- Dry Red Wine: 1.5 cups (360 ml) Dry Red Wine (such as Chianti, Sangiovese, Merlot, or Cabernet Sauvignon)
- Canned Tomatoes: 1 can (28 oz / 800g) Crushed Tomatoes (preferably San Marzano) or Whole Peeled Tomatoes, crushed by hand
- Beef Broth: 2 cups (480 ml) Low-Sodium Beef Broth or Stock (plus more if needed)
- Tomato Paste: 2 tablespoons Tomato Paste
- Herbs:
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1–2 Bay Leaves
- Optional additions:
- 1 cup Frozen Peas (added during the last 20–30 minutes of cooking)
- 2 medium Potatoes, peeled and diced (added about 45–60 minutes before finishing)
- Fresh Parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Pat the beef cubes completely dry with paper towels. This is crucial for achieving a good sear. Season the beef generously with about 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the 1/4 cup of flour in a shallow dish or on a plate. Lightly dredge the beef cubes in the flour, shaking off any excess. The flour helps to brown the meat and thicken the stew later. Set aside.
- Brown the Beef (Sear in Batches): Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The pot needs to be hot enough to sear the meat properly. Once the oil shimmers, add about half of the floured beef cubes to the pot in a single layer. Crucially, do not overcrowd the pan. Overcrowding lowers the temperature, causing the meat to steam rather than sear. Brown the beef cubes deeply on all sides, turning occasionally, for about 5-7 minutes per batch. Use tongs to turn the pieces. Remove the browned beef with a slotted spoon and set aside on a clean plate. Add the remaining 1 tablespoon of olive oil if needed and repeat the browning process with the remaining beef cubes. Set all browned beef aside.
- Sauté the Soffritto (Vegetable Base): Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot (there should be browned bits, known as ‘fond’, stuck to the bottom – this is flavor!). Add the chopped onions, diced carrots, and diced celery (this combination is the Italian soffritto). Sauté the vegetables, stirring occasionally, for about 8-10 minutes, until they soften and the onions become translucent. Scrape the bottom of the pot gently with a wooden spoon to loosen some of the browned bits as the vegetables release moisture.
- Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic. Stir in the 2 tablespoons of tomato paste and cook, stirring constantly, for another 1-2 minutes. Cooking the tomato paste briefly helps to deepen its flavor and remove any raw taste.
- Deglaze with Wine: Pour the red wine into the pot. Increase the heat slightly and bring it to a simmer, scraping the bottom of the pot vigorously with a wooden spoon to dissolve all the flavorful browned bits (fond) stuck to the bottom. This process is called deglazing and is essential for capturing all the deep flavors developed during searing. Let the wine simmer and reduce by about half, which should take about 3-5 minutes. The alcohol aroma should mostly dissipate.
- Combine Ingredients: Return the browned beef cubes (and any accumulated juices from the plate) to the pot. Stir everything together. Add the crushed tomatoes, beef broth, the remaining 1/2 teaspoon of salt, the remaining 1/2 teaspoon of black pepper, the fresh rosemary sprigs, fresh thyme sprigs, and the bay leaves. Stir well to combine all the ingredients.
- Simmer Gently (The Slow Cook): Bring the mixture to a gentle simmer over medium heat. Once simmering, immediately reduce the heat to low, cover the pot tightly with a lid, and let it cook slowly for at least 2 to 2.5 hours, or until the beef is exceptionally tender and falling apart easily when prodded with a fork. The key is a very gentle simmer – you should see only occasional bubbles rising to the surface. Stir the stew occasionally (every 30-40 minutes) to prevent sticking and ensure even cooking. If the stew seems to be getting too thick during cooking, you can add a splash more beef broth or water.
- Optional Additions (Peas/Potatoes): If using potatoes, add the diced potatoes to the stew during the last 45-60 minutes of the simmering time. If using frozen peas, stir them in during the final 20-30 minutes of cooking, just long enough to heat through.
- Final Adjustments & Resting: Once the beef is perfectly tender, remove the pot from the heat. Carefully fish out and discard the rosemary sprigs, thyme stems (the leaves will likely have fallen off), and bay leaves. Taste the stew and adjust the seasoning with more salt and freshly ground black pepper if needed. For the best flavor, let the Spezzatino rest, covered, for about 10-15 minutes off the heat before serving. This allows the flavors to meld further. The sauce should be rich and slightly thickened; if it seems too thin for your liking, you can remove the lid and simmer gently for a few more minutes to reduce it slightly, or mash a few pieces of carrot or potato against the side of the pot to help thicken it naturally.
- Serve: Ladle the hot Spezzatino into warm bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with your chosen accompaniment (see “How to Serve” section below).
Nutrition
- Serving Size: one normal portion
- Calories: 480-580