Description
Spezzatino is a hearty and comforting Italian beef stew made with simple ingredients, aromatic herbs, and a rich tomato-based sauce. Perfect as a one-pot meal or served over mashed potatoes or polenta.
Ingredients
- 1.5 pounds beef or veal, cut into 1-inch cubes
- 3 cups peas
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- ⅓ cup red wine
- 3 tablespoons tomato paste
- 1 bay leaf
- Fresh herbs: sage, parsley, rosemary (leaves only), minced
- 1 ½ cups water (start with 1 cup, add more if needed)
- 3 tablespoons flour (more if needed)
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Finely chop carrot, celery, and onion for the soffritto. Mince sage, rosemary, and parsley.
- Cut meat into uniform cubes and coat with flour, tapping off excess.
- Heat olive oil in a pan and cook soffritto on medium-low until soft, then transfer to a bowl.
- In the same pan, brown the floured meat in olive oil, then add minced herbs.
- Pour in red wine and cook until almost evaporated.
- Add soffritto, water, bay leaf, and tomato paste. Stir, cover, and simmer on low for 1.5–2 hours.
- Add peas a few minutes before the end, adjust salt, and cook for 5 more minutes.
- Serve hot or warm. Can be stored in fridge for 2 days or frozen up to 3 months.
Notes
- Spezzatino tastes even better the next day.
- Serve on mashed potatoes or polenta for a complete meal.
- Adjust cooking time based on the type and cut of meat.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish, Stew
- Method: One Pot / Simmer
- Cuisine: Italian