Name: Italian Beef Stew with Potatoes (Spezzatino di Manzo)
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: Chuck Beef (1.7-2 lbs); Cornstarch (3 tablespoons); Bay Leaves (2); Fresh Rosemary (2 sprigs); Red Wine (½ cup); Tomato Concentrate (1 tablespoon); Carrot (1, finely chopped); Celery (1, finely chopped); Onion (1, finely chopped); Frozen Peas (¾ cup); Baby Potatoes (8, halved); Beef Stock (3 and ¼ cups); Olive Oil; Salt and Pepper

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The aroma of Italian Beef Stew with Potatoes (Spezzatino di Manzo) wafts through the air, mingling with the earthy scent of simmering beef and the wonderful fragrance of fresh herbs. Each spoonful of this hearty dish offers a tender embrace that warms you from the inside out. Picture those succulent pieces of beef cooking slowly, infusing the broth with rich, deep flavors, and the baby potatoes softening to perfection. It’s the kind of meal that makes you feel at home, even on chilly evenings when you just want something cozy and comforting.

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I still remember my grandmother preparing this stew on Sunday afternoons, her laughter filling the kitchen while the stew bubbled away. It was a family tradition, a way to gather everyone around the table with love and warmth. As the seasons change and sweater weather settles in, there’s no better time to recreate such cherished memories with this Italian Beef Stew with Potatoes (Spezzatino di Manzo). So, grab your pot and let’s dive into making this delightful, comforting meal that’s sure to leave you smiling.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Beef Stew with Potatoes (Spezzatino di Manzo)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Beef Stew with Potatoes (Spezzatino di Manzo)

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep makes this an easy weeknight winner.
Irresistible Flavor: Each bite is a warm hug, blending hearty beef with fragrant herbs and tender potatoes.
Eye-Catching Appeal: The vibrant colors make it as beautiful as it is delicious; perfect for impressing guests!
Flexible Serving: Enjoy it for dinner, or save some for tasty lunches throughout the week.
Diet-Friendly Options: Easy to make gluten-free by using the right stock and cornstarch.

Ingredients You’ll Need

Chuck Beef (1.7-2 lbs): This cut is ideal for stew; it becomes fork-tender after slow cooking. If you can’t find chuck, brisket or round cuts work well, too.
Cornstarch (3 tablespoons): Acts as a coating for the beef, helping to create a nice sear and thicken the sauce. You can substitute it with all-purpose flour if needed.
Bay Leaves (2): Infuse the stew with aromatic flavor. Don’t forget to remove them before serving!
Fresh Rosemary (2 sprigs): Adds a lovely fragrance. Thyme can be used as an alternative if you don’t have rosemary on hand.
Red Wine (½ cup): Gives depth to the stew. A dry red like Merlot or Cabernet Sauvignon pairs beautifully here. If you’re avoiding alcohol, feel free to use more beef stock instead.
Tomato Concentrate (1 tablespoon): Amplifies the savory flavor. You can also substitute with canned crushed tomatoes, but adjust the liquid accordingly.
Carrot (1, finely chopped): Adds a touch of sweetness and color. Zip it up with parsnips for a unique twist!
Celery (1, finely chopped): Another aromatic component that brings balance; chopped bell peppers could work well too.
Onion (1, finely chopped): A foundational flavor; white or yellow onions are perfect here.
Frozen Peas (¾ cup): Brightens the dish with color and sweetness. Fresh peas can be used when in season.
Baby Potatoes (8, halved): These small beauties are perfect for stews; they stay firm while absorbing flavor! Regular potatoes can be chopped, but adjust cooking time accordingly.
Beef Stock (3 and ¼ cups): Opt for low sodium to better control the seasoning. Homemade stock can elevate the flavor immensely.
Olive Oil: Used for sautéing; gives a nice richness. Feel free to use canola or vegetable oil in its place if preferred.
Salt and Pepper: Essential for seasoning; always taste your dish as you cook to find that perfect balance.

How to Make Italian Beef Stew with Potatoes (Spezzatino di Manzo)

Chop the Vegetables: Start by finely chopping the carrot, celery, and onion. This mirepoix adds a wonderful base flavor. Once they’re shoulder to shoulder on your cutting board, get ready to bring them to life in the pot with a touch of olive oil!

Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add your chopped veggies and sauté for about 10 minutes until they’re soft but not browned. This step is crucial as it builds those lovely layers of flavor that will elevate your stew.

Prepare Beef: Meanwhile, season the beef chunks generously with salt and pepper, then coat in 3 tablespoons of cornstarch. Once the vegetables are tender, add the beef to the pot along with bay leaves and rosemary. Sauté, stirring often for about 5-7 minutes until the meat has a nice browning.

Add Wine and Stock: Pour in ½ cup of red wine and let it simmer for about 2 minutes, stirring to deglaze any browned bits from the pot (that’s where the flavor lurks!). Next, stir in 3 and ¼ cups of beef stock and 1 tablespoon of tomato concentrate. Give it a good stir to combine, cover with a lid, and let it simmer on low for 1 hour and 30 minutes.

Add Potatoes: After 90 minutes, it’s time to introduce those halved baby potatoes into the mix. Stir gently and let them cook uncovered for another hour and 15 minutes. The potatoes will soak up all those delicious flavors while becoming impossibly tender.

Finish with Peas: In the last 5 minutes of cooking, toss in ¾ cup of frozen peas. They’ll add a pop of color and a touch of sweetness to balance the savory stew. Before serving, don’t forget to taste and adjust seasoning with more salt and pepper if needed.

Thicken if Needed: If you desire a thicker consistency, mix 1 tablespoon of cornstarch with 1-2 tablespoons of water, and stir it into the simmering stew until thickened. Keep in mind that a low and slow simmer allows flavors to mingle beautifully!

Storing & Reheating

This Italian Beef Stew with Potatoes (Spezzatino di Manzo) stores beautifully. At room temperature, it can sit for around 2 hours, but you should refrigerate leftovers promptly in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, warm it in a saucepan over medium heat until bubbling, or use the microwave in intervals, stirring to ensure it heats evenly. Just know, the stew may thicken a bit in the fridge but can be adjusted with a splash of additional beef stock or water.

Chef’s Helpful Tips

Ensure your beef is well-seared to lock in flavors; this step makes all the difference!
Cut uniform-sized potatoes for even cooking; smaller pieces will cook faster, affecting the texture.
Simmer gently; maintain a low temperature to avoid boiling, which can toughen the meat.
If using fresh herbs, be generous! Fresh rosemary and thyme work wonders here.
For added depth, consider throwing in a hint of Worcestershire sauce or a dash of balsamic vinegar.
Make ahead? This stew freezes beautifully, making it perfect for future cozy nights.

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While chuck beef is perfect for stews, cuts like brisket or round can still provide tender, rich results. Just remember that tougher cuts benefit from the longer cooking time to break down effectively.

Is there a vegetarian version of this stew?

Yes! You can replace the beef with hearty vegetables like mushrooms or seitan, and use vegetable stock instead. Add extra beans or lentils for protein and a lovely texture.

Can I make this stew in a slow cooker?

Certainly! After sautéing the vegetables and browning the beef, transfer everything to the slow cooker. Cover and cook on low for 6-8 hours or high for 4-5 hours. Just add the potatoes and peas during the last hour of cooking for perfect tenderness.

How can I enhance the flavor further?

For more depth, toss in a splash of balsamic vinegar, a few spoonfuls of pesto, or even a hint of smoky paprika. You can also add fresh herbs just at the end of cooking for a fresh brightness.

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Italian Beef Stew with Potatoes (Spezzatino di Manzo)

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Italian Beef Stew with Potatoes (Spezzatino di Manzo)

Storing & Reheating

Chef’s Helpful Tips