Comforting Italian Spezzatino (meat stew) Recipe
This hearty Italian beef stew dish is enriched with the flavors of rosemary, sage and thick cut vegetables. Spezzatino, meaning “little bits of meat,” is Italian for 'stew', an infinitely more delicate description than our English counterpart.
Nothing spells ‘comfort’ like a warm hearty stew. The delicious aroma as it slowly cooks on the stove instantly warms the entire house. This Italian spezzatino recipe is your next one pot meal to gather your family around the table. The importance of delicious and quality canned tomatoes is a necessity in taking this stew to the next level. That is why I like to use the Tuttorosso brand. The rich and tasty flavor of the tomatoes seep into the meat and make it melt in your mouth tender. With the hearty chunks of carrots and potatoes you don’t need anything extra to make this meal complete. Grab a bowl for a warm and cozy taste of Italy in a bowl. Add this to your weekly meal plan and share with love.
Preferred Canned Tomatoes*
For this recipe I use Tuttorosso Tomatoes. This particular brand offers fresh, vine-ripened flavor of summertime tomatoes that I can count on all year around. In this recipe I use Tuttorosso crushed tomatoes with basil and Tuttorosso petite diced tomatoes to add that vine ripe tomato flavor that is perfectly seasoned with a hint of basil. These tomatoes take my Italian sugo recipe to the next level! Packed by a fourth generation family-owned company dedicated to delivering fresh, great-tasting Italian-inspired products, these tomatoes have a fresh flavor without a canned taste. Your entire family will love the quality you can see and taste in these crushed tomatoes.
Made with Amore,
*Paid Advertisement with Tuttorosso Brand.
A comforting meal to keep you warm all winter long. The hearty pieces of meat and vegetables are a perfect match for the herb and tomato broth.
This stew is also delicious over the top of a big bowl of creamy Polenta
Make sure to make some delicious Softest No Knead Bread to go with it! Dunk it right in the broth!Print
- 4 Tbs olive oil
- ¼ cup flour
- 1 onion, diced
- 2 garlic cloves, minced
- 4 large carrots, peeled and cut in chunks
- 4 large yukon gold potatoes, cut in large pieces
- 1 can (28 oz.) Tuttorosso crushed tomatoes with basil
- 1 can (14.5 oz.) Tuttorosso Petite Diced Tomatoes
- 2 pounds boneless chuck roast (trimmed and cut into cubes)
- ¾ teaspoon salt (divided)
- ½ teaspoon black pepper
- 1 cup dry red wine
- 1 ½ cups lower-sodium beef broth
- ½ cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
At the end add:
- 2 Tablespoons chopped fresh basil
- 2 Tablespoon chopped parsley
- Heat a sauce pot medium-high heat. Add 2 Tbs olive oil to pan. Add onions, carrots, and potatoes; sauté 8 minutes, stirring occasionally.Add garlic; sauté for 45 seconds, stirring constantly. Remove from the heat.
- Add 2 Tbs oil to sauté pan. Place ¼ cup flour in a shallow dish. Sprinkle beef with ½ teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat until all the meat is cooked.
- Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to ⅓ cup (about 5 minutes). Put the meat and the wine reduction in the sauce pot with the vegetables and return to the heat . Add canned tomatoes, broth, water, and all the herbs; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining ¼ teaspoon salt, basil, and parsley.
- Prep Time: 15 min
- Cook Time: 2 hrs
- Category: Savory
- Method: Italian
- Cuisine: Italian