Spezzatino di manzo is so much better than your average beef stew – in our humble opinion. Soft, melty bites of impossibly tender beef are cooked down to a perfection in a rich and fragrant stew. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/spezzatino-di-manzo/
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☕️ About this recipe:
You asked, now here it is! As requested by Wandercooks readers we’re sharing a classic Italian beef stew known as spezzatino di manzo.
Rich and hearty, this is pure comfort food with a hint of cinnamon in every bite. We love this particular stew because it’s minimal prep – then let the stove do all the work. Perfect for a Sunday afternoon dish.
🥒 Ingredients:
2 tbsp olive oil
1 onion chopped
1 carrot chopped
2 celery stalks, chopped / approx 100 g / 3.5 oz
2 garlic chopped
1 kg chuck steak, chopped / 2.2 lb
salt and pepper
1 tbsp cornstarch
1 cup red wine
½ tsp cinnamon
1 cup passata / 250 g / 8.8 oz
4 cups beef stock, sub vegetable stock / 1 L / 2.1 pt,
2 rosemary sprigs
3 sage leaves sub bay leaves
👩🍳 Recipe Steps:
0:00 How to Make Spezzatino di Manzo.
0:06 Fry the veggies in olive oil.
0:23 Add diced steak and fry to brown.
0:31 Season with salt and pepper, add cornstarch, continue cooking.
0:47 Add red wine and cinnamon, cook until liquid evaporates.
1:09 Add passata, beef stock and herb bouquet, simmer 2-3 hours.
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delicious