Spezzatino – Italian Beef Stew

Prep Time: 10 minutes
Cook Time: 1½–2 hours
Total Time: About 2 hours 10 minutes
Servings: 6

This classic Italian comfort food features tender beef slowly simmered with a flavorful onion, carrot, and celery base, tomato paste, herbs, and peas. It can be served on its own or over mashed potatoes or polenta.

 Ingredients

• 1½ lb (700 g) beef chuck, shoulder, or brisket, cut into cubes
• 3 cups peas
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• ⅓ cup dry red wine
• 3 tablespoons tomato paste
• 1 bay leaf
• Fresh sage, chopped
• Fresh rosemary, chopped
• Fresh parsley, chopped
• 1½ cups hot water or beef broth
• 3 tablespoons all-purpose flour
• Extra-virgin olive oil
• Salt and black pepper, to taste

 Step-by-Step Instructions

1. Prepare the vegetables: Finely chop the onion, carrot, and celery. Chop the sage, rosemary, and parsley, keeping the bay leaf whole.
2. Prepare the beef: Cut the beef into evenly sized medium cubes. Lightly coat each piece with flour and shake off the excess.
3. Cook the soffritto: Heat a generous drizzle of olive oil in a large pot over medium-low heat. Add the onion, carrot, and celery. Cook until the vegetables become soft, stirring occasionally. Transfer them to a bowl.
4. Brown the beef: Add another drizzle of olive oil to the same pot. Add the floured beef and brown it for a few minutes on each side.
5. Add herbs and wine: Stir in the fresh herbs. Pour in the red wine and cook over higher heat for a few minutes, until most of the wine has evaporated.
6. Build the stew: Return the cooked vegetables to the pot. Add hot water or broth, bay leaf, and tomato paste. Stir well.
7. Slow simmer: Cover the pot and simmer gently over low heat for 1½–2 hours, or until the beef is very tender. Stir occasionally and add a little more broth or water if needed.
8. Add the peas: A few minutes before the stew is finished, stir in the peas. Cook for another 5 minutes.
9. Season and serve: Taste and adjust salt and pepper. Remove the bay leaf and serve hot or warm.

 Healthy Benefits

• Beef provides protein, iron, and vitamin B12.
• Peas add fiber and plant-based nutrients.
• Carrots and celery contribute vitamins, minerals, and antioxidants.
• Using olive oil provides mostly unsaturated fats.

 Pro Tip

Use a beef cut with some connective tissue and fat, such as chuck, shoulder, or brisket. The long, gentle cooking time helps these cuts become exceptionally tender.

 How to Serve

Serve Spezzatino:

• Over creamy polenta
• With mashed potatoes
• Alongside roasted potatoes
• With crusty Italian bread
• With a simple green salad

 Variations

Potato Spezzatino: Add diced potatoes halfway through cooking.

Carrot & Pea: Add extra diced carrots along with the peas.

Mushroom: Sauté mushrooms separately with butter, garlic, and parsley, then add them halfway through cooking. For this version, the original recipe recommends skipping the tomato paste.

 Q&A

Can I use veal?
Yes. Veal can be used, but it cooks faster than beef, so reduce the cooking time.

Why is my beef still tough?
It may need more cooking time, or the cut may be too lean. Tougher, well-marbled cuts become more tender during slow cooking.

Can I make it ahead?
Yes. The flavors develop nicely after resting, and the original recipe notes that it tastes even better the next day.

How long does it keep?
The recipe states that it keeps in the refrigerator for up to 2 days or in the freezer for up to 3 months.

 Frequency

A hearty dish like this works especially well as a weekend or occasional comfort meal, particularly during cooler weather.

 Final Thought

Spezzatino is a rustic Italian beef stew that’s all about slow cooking and simple ingredients. Tender beef, sweet peas, aromatic vegetables, herbs, and a rich tomato-infused sauce make it a comforting family meal.