🍲 Spezzatino di manzo
Spezzatino di manzo is an Italian beef stew of chunks of beef braised slowly with carrot, celery, potato and tomato in red wine. Long cooking makes the meat tender and the sauce rich and slightly thick. It is served hot as a hearty main course, often on its own as a one-pot meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g stewing beef, cubed
- 2 carrots, sliced
- 2 celery sticks, sliced
- 500 g potatoes, cubed
- 400 g tomatoes, chopped
- 150 ml red wine
- 1 onion, 2 tbsp olive oil, rosemary, salt, pepper
Method
- Brown the beef in the oil in batches.
- Add the onion, carrot and celery and cook until soft.
- Pour in the wine and let it bubble for 2 minutes.
- Add the tomatoes and a little water, cover and simmer for 1.5 hours.
- Add the potatoes and rosemary and cook 30 minutes more until tender.
How to make it lighter
- Trim visible fat from the beef before cooking.
- Add extra carrots and celery instead of more potato.
- Skim the fat from the surface before serving.
History
Spezzatino, from spezzare, 'to break into pieces', is a home-style stew cooked in many regional versions across Italy. It remains a typical family dish for cold months.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →