Classic Italian Spetzzatino (beef and vegetable stew)
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 meal to gather your family around the table.
Servings: 6 servings
Ingredients
- 4 tablespoons 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 28-ounce can Tuttorosso crushed tomatoes with basil
- 1 14.5-ounce can 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 tablespoons chopped parsley
Instructions
- 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 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 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 1/3 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 1/4 teaspoon salt, basil, and parsley.
- Serving suggestion : Serve the beef stew over Easy Polenta with generous amount or grated parmesan cheese. Also with Softest No Knead Bread
Nutrition
Calories: 594kcal | Carbohydrates: 47g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 831mg | Potassium: 1902mg | Fiber: 9g | Sugar: 13g | Vitamin A: 8665IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 8mg
