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Spezzatino Italian Beef Stew

Spezzatino Italian beef stew with tender chuck, simmered in a rosemary-scented red wine tomato sauce until thick and hearty. Potatoes cook right in for a stew texture, then peas finish for color and sweetness.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes Cut into 1 1/2-inch cubes so they braise evenly.
Seasoning
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Flour
  • 2 tbsp all-purpose flour Dust beef to help browning and thicken the sauce.
Olive oil
  • 3 tbsp olive oil Used for browning the beef and building flavor.
Vegetables
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic, minced
Wine and tomatoes
  • 1 cup dry red wine
  • 1 can (14.5 oz) crushed tomatoes
Broth and herbs
  • 2 cup beef broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves bay leaves
Potatoes
  • 1.5 lb potatoes, cubed
Peas
  • 1 cup frozen peas Stir in at the end to keep their bright color.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then dust with all-purpose flour. Brown the beef in batches in olive oil until deeply browned, then transfer to a plate.
  2. Keep the heat at medium-high so the oil stays active but doesn’t burn the flour. Use multiple batches if needed to avoid steaming and uneven browning.
Build the stew base
  1. In the Dutch oven, cook the onion, carrot, and celery for 8 minutes until soft. Add the garlic and cook for 1 minute.
  2. Pour in the dry red wine and simmer until reduced by half, scraping the bottom of the pot to loosen browned bits.
Simmer the beef
  1. Add the crushed tomatoes, beef broth, rosemary, bay leaves, and the browned beef. Cover and simmer at a gentle bubble for 1 1/2 hours, stirring once or twice to prevent sticking.
Cook potatoes and finish
  1. Add the cubed potatoes and simmer until tender for 40 minutes, stirring occasionally. The stew should thicken as the potatoes break down slightly.
  2. Stir in the frozen peas during the last 5 minutes to heat through. Remove the rosemary and bay leaves before serving.
Serve
  1. Serve the spezzatino hot with crusty Italian bread on the side. Taste and adjust seasoning if needed before ladling into bowls.

Notes

Pro tip: cut beef into consistent 1 1/2-inch cubes so each piece becomes fork-tender in the same amount of time. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use reduced-sodium beef broth and swap some of the olive oil for a light spray when browning while still keeping the browning step.