Spezzatino is the ultimate Italian comfort food—a slow-cooked embrace in a bowl. Unlike its French cousin, Beef Bourguignon, which leans heavily on wine and mushrooms, Spezzatino is often lighter on the palate, focusing on aromatic soffritto and a rich, tomato-tinged broth.
Here is a classic preparation that yields melt-in-your-mouth beef and a sauce perfect for dipping crusty bread.
Classic Italian Spezzatino di Manzo
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Prep time: 20 mins
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Cook time: 2.5 to 3 hours
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Serves: 4–6
Ingredients
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Beef: 1kg beef chuck or stewing steak (cut into 3cm cubes)
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Aromatics: 1 onion, 1 carrot, and 1 celery stalk (finely diced for the soffritto)
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Liquid: 150ml dry red or white wine; 500ml beef stock
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Tomato: 2 tbsp tomato paste or 200ml tomato purée (passata)
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Herbs: 2 bay leaves, 1 sprig of rosemary, and a few sprigs of thyme
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Vegetables: 400g potatoes (peeled and cubed) and 200g frozen or fresh peas
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Pantry: Extra virgin olive oil, all-purpose flour (for dusting), salt, and black pepper
Preparation Steps
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Sear the Beef: Pat the beef cubes dry and lightly toss them in flour, shaking off the excess. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until a dark crust forms. Remove and set aside.
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The Soffritto: Lower the heat to medium. In the same pot, add the onion, carrot, and celery. Sauté for 8–10 minutes until soft and fragrant. This base is where the depth of flavor lives.
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Deglaze: Pour in the wine, scraping the bottom of the pot to release the browned bits (fond). Let the alcohol simmer off for 2 minutes.
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The Braise: Return the beef to the pot. Add the tomato paste/passata, herbs, and enough beef stock to just cover the meat. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 90 minutes.
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Add Vegetables: Add the cubed potatoes. Continue to simmer, covered, for another 30–40 minutes until the potatoes and beef are both tender. In the last 10 minutes, stir in the peas.
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Finishing: If the sauce is too thin, simmer uncovered for a few minutes. Taste and adjust salt and pepper. Remove the woody herb stems and bay leaves before serving.
Chef’s Tips for Success
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The Cut: Use beef chuck or “muscle” cuts with visible connective tissue. The collagen breaks down during the long cook, creating that signature silky texture.
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Wine Choice: Red wine makes for a deeper, bolder stew, while dry white wine (common in Northern Italy) results in a brighter, more delicate flavor.
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The “Riposo”: Like most stews, Spezzatino tastes even better the next day after the flavors have had time to “marry.”
Serving Suggestion: Serve it over creamy polenta, mashed potatoes, or simply with a thick slice of toasted ciabatta to soak up the sauce.
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