Spezzatino di manzo is an Italian slow-cook stew made with beef and potatoes. It is an amazing meal packed with Italian traditional flavors and aromas that can be served any day of the week.
Finely chop the carrot, onion, 1 celery stick, and garlic cloves. Set aside.
Heat the olive oil in a braising pan over medium-high heat.
Add the meat and season with salt and pepper. Cook for 15 minutes or until nicely browned.
Add chopped vegetables and garlic, then sauté for 5 minutes.
Pour in the wine and cook for 5 more minutes constantly stirring.
Add water to lightly cover the meat.
Season with salt, add bay leaves and bring the mixture to a boil.
Cover the pan and cook over medium-low heat for 1 and 30 minutes, adding more water if needed.
Stir in the celery sticks and allow to cook for 15 minutes.
Add the potatoes and cook covered for another 15 minutes or until both, potatoes and celery are nicely tender.
Uncover the pan and adjust the seasonings to taste. Allow simmering over high heat until the sauce thickens to your desired consistency.
Turn off the heat and allow to sit for 10 minutes before serving.
Notes
A cheap beef cut is what you need because all the fat, collagen, and connective tissues will melt during the cooking, leaving a wonderful and unique flavor.
Italian cooking is all about simple flavors, so I honestly don’t see the need of adding beef stock (like some recipes call for). The dish has a lot of flavor on its own thanks to the meat and vegetables.
spezzatino di manzo stew lasts up to 4 days in the fridge stored in an airtight container. It can also be frozen for up to 3 months.