Comforting Italian Spezzatino (meat stew) Recipe
This hearty Italian beef stew is flavored with rosemary, sage and large-cut vegetables. Spezzatino—literally “little bits of meat”—is a tender, homey stew that fills the kitchen with a warm, comforting aroma as it simmers. It’s an ideal one-pot meal to gather family around the table.
Quality canned tomatoes make a big difference in this recipe. I prefer Tuttorosso crushed tomatoes with basil and their petite diced tomatoes because they add a bright, vine-ripened tomato flavor without a heavy canned taste. The rich tomato base melds with the braising liquid until the meat becomes meltingly tender. Hearty chunks of carrots and potatoes make the stew a complete, satisfying meal—no sides required, though a bowl of creamy polenta or crusty bread are lovely accompaniments. Add this to your weekly rotation for an easy, comforting Italian classic.
Another comforting option you might like is Healthy White Chicken Chili or German Goulash Soup.
Preferred Canned Tomatoes*
For this stew I use Tuttorosso crushed tomatoes with basil and Tuttorosso petite diced tomatoes. Their tomatoes offer a fresh, well-balanced tomato flavor that enhances the sauce and the meat. Packed by a family-owned company, these tomatoes deliver consistent quality and a taste that complements classic Italian recipes.
Made with Amore,
Elena
*Paid Advertisement with Tuttorosso Brand.
This stew is perfect for cold evenings. Large pieces of beef and vegetables simmer in a fragrant herb-and-tomato broth until everything is tender and comforting. Serve it over creamy polenta or with soft no-knead bread to soak up the sauce.
Make sure to have Softest No Knead Bread on hand—it’s perfect for dunking into the broth.
More Stew Recipes You Will Love
- This beef stew is a cozy and delicious dish that everyone will enjoy!
Classic Italian Spetzzatino (beef and vegetable stew)
Rate
Ingredients
- 4 tablespoons olive oil
- ¼ cup flour
- 1 onion, diced
- 2 garlic cloves, minced
- 4 large carrots, peeled and cut in chunks
- 4 large Yukon Gold potatoes, cut in large pieces
- 1 28-ounce can Tuttorosso crushed tomatoes with basil
- 1 14.5-ounce can Tuttorosso petite diced tomatoes
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper
- 1 cup dry red wine
- 1 ½ cups lower-sodium beef broth
- ½ cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
At the end add:
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped parsley
Instructions
- Heat a large sauce pot over medium-high heat. Add 2 tablespoons olive oil. Sauté the diced onion, carrots and potatoes for about 8 minutes, stirring occasionally. Add the minced garlic and cook 45 seconds, stirring constantly. Remove the pot from the heat and set aside.
- In a sauté pan, add the remaining 2 tablespoons olive oil. Place the ¼ cup flour in a shallow dish. Season the beef cubes with ½ teaspoon salt and the pepper, then dredge in flour. Add half the beef to the pan and brown for about 6 minutes, turning so all sides are seared. Remove and repeat with the remaining beef.
- Pour the wine into the sauté pan and bring to a boil, scraping up browned bits. Reduce until the wine measures about ⅓ cup (about 5 minutes). Add the browned meat and the wine reduction to the sauce pot with the vegetables. Stir in the crushed tomatoes, diced tomatoes, beef broth, water, oregano, thyme and bay leaf. Bring to a boil, then cover, reduce the heat and simmer for 45 minutes, stirring occasionally. Uncover and continue to simmer for about 1 hour more, or until the meat is very tender, stirring occasionally. Discard the bay leaf. Stir in the remaining ¼ teaspoon salt, fresh basil and parsley just before serving.
- Serving suggestion: Spoon the stew over creamy polenta and top with grated Parmesan. Serve with soft no-knead bread for dipping into the flavorful broth.
Nutrition
Carbohydrates: 47g
Protein: 37g
Fat: 28g
Sodium: 831mg
Fiber: 9g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Tried this recipe?
Mention @cucinabyelena or tag #cucinabyelena