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Spezzatino Italian Beef Stew

Italian beef stew simmers beef chuck, tomatoes, wine, carrots, and Yukon Gold potatoes until the beef is fork-tender. This Dutch oven stew has a rich herb-flecked broth and hearty, tender vegetables.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Resting 10 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 carrots medium, cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef on all sides with the salt and pepper.
  3. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 10–15 minutes total, turning to brown several sides, then transfer it to a plate.
  5. Add the onion to the pot and cook over medium heat for 5 minutes, stirring occasionally.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the red wine and scrape up the browned bits from the bottom of the pot.
  8. Simmer for 2–3 minutes.
  9. Stir in the broth, diced tomatoes, rosemary, thyme, and bay leaves.
  10. Return the beef and any juices to the pot and bring to a gentle simmer.
  11. Cover and cook over low heat for 1 hour.
  12. Stir in the carrots and potatoes.
  13. Cover and simmer for 45–60 minutes, until the beef is fork-tender and the potatoes are easily pierced with a knife.
  14. Remove the bay leaves.
  15. Stir in the parsley.
  16. Let the stew rest off the heat for 10 minutes before serving.

Notes

For the best browning, dry the beef well and brown it in batches without crowding the pot. Refrigerate leftovers for 3–4 days or freeze them; for an alcohol-free variation, replace the red wine with additional beef broth.