Spezzatino di manzo is an italian stew made typically with beef and potatoes. The dish is cooked slowly for at least two hours until the meat is tender and the sauce becomes a scrumptious gravy.
In a large cooking pan heat the oil over high heat. Add meat and fry until no juices are left and the meat start to brown (about 15 minutes).
Add chopped vegetables and garlic. Sauté for about 5 minutes or until the vegetables are tender and translucent.
Pour in the wine, mix and let it evaporate completly.
Cover the meat with water (or beef stock), season with salt, add bay leaves and celery steak. Then bring to a boil.
As soon as the stew start to boil low the heat to the minimum, cover and let it simmer for about 2 hours or until the meat is tender. Check up the stew from time to time to mix a bit and add more water if needed. Meat needs to be always covered by liquid so pay attention to that.
Mix in the potatoes, adjust with salt and cook with the pan uncovered until the potatoes are tender and the sauce has become very thick, like a gravy.
Turn off the flame, let it sit for 10 minutes and serve.
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