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Spezzatino di Manzo

Hearty Spezzatino di Manzo: A Cozy Italian Comfort Dish

Spezzatino di Manzo is a hearty Italian beef stew perfect for cozy gatherings and family comfort.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Cooking Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tbsp Olive Oil Provides fat for searing and enhances flavor.
  • 2 lbs Chuck Steak Main protein source, provides tenderness when stewed. Can substitute with brisket.
  • 3.5 oz Pancetta Adds richness and smoky flavor. Substitute with bacon if needed.
  • 1 large Onion Base flavor; caramelizes during cooking.
  • 2 Carrots Finely diced; adds sweetness and color.
  • 2 stalks Celery Finely diced; contributes to the soffrito and flavor.
  • 2 tsp Sea Salt Enhances all other flavors.
  • 1 tsp Black Pepper Adds warmth.
  • 1 tsp Brown Sugar Balances acidity.
  • 7 oz Crimini Mushrooms Provides umami.
  • 4 cloves Garlic Offers aromatic depth.
  • 2 tbsp Tomato Paste Thickens and enriches the stew.
  • 2 tbsp Balsamic Vinegar Adds acidity and sweetness.
  • 0.33 cup Red Wine Deepens flavor profile.
  • 2.5 cups Beef Broth Base liquid, adding richness.
  • 1 Bay Leaf Imparts subtle flavor.
  • 1 sprig Rosemary Adds aromatic flavor.
  • 2 tsp Cornstarch Thickens stew at the end.

Equipment

  • large heavy casserole pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C). Gather your equipment, including a large, heavy casserole pot.
  2. Heat olive oil over medium-high heat. Sear the chunks of chuck steak for 3-4 minutes per side.
  3. Reduce heat to medium and add pancetta, cooking until crispy, approximately 5-7 minutes.
  4. Deglaze the pot with a splash of red wine. Add diced onion, celery, and carrots, seasoning with salt and pepper.
  5. Stir in crimini mushrooms and sliced garlic, cooking for another 2-3 minutes.
  6. Incorporate tomato paste, balsamic vinegar, and the remaining splash of red wine.
  7. Pour in the beef broth, stirring to combine. Return beef and pancetta to the pot along with bay leaf and rosemary.
  8. Cover and transfer to the oven. Cook for about 90 minutes.
  9. Check the beef for tenderness after 90 minutes; leave oven for an additional 30 minutes if needed.
  10. Mix cornstarch with cold water and stir into the stew to thicken.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.

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