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Spezzatino Italian Beef Stew

Spezzatino Italian beef stew with tender 1 1/2-inch cubes, simmered in a rosemary-scented red wine tomato sauce until rich and spoon-tender. Finished with potatoes and peas for a hearty, classic Italian one-pot comfort meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp all-purpose flour
Olive oil
  • 3 tbsp olive oil
Vegetables
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
Sauce
  • 1 cup dry red wine
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves bay leaves
Potatoes and peas
  • 1.5 lb potatoes, cubed
  • 1 cup frozen peas

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then dust it with the all-purpose flour.
  2. Heat the olive oil in a Dutch oven over medium-high heat, then brown the beef in batches until deeply browned on the outside.
Build the soffritto and wine base
  1. In the same Dutch oven, cook the onion, carrot, and celery for 8 minutes until soft.
  2. Add the garlic and cook for 1 minute, stirring until fragrant.
  3. Pour in the dry red wine and simmer until reduced by half, scraping the bottom of the pot to release browned bits.
Simmer the stew
  1. Add the crushed tomatoes, beef broth, rosemary, bay leaves, and the browned beef, then stir to combine.
  2. Cover and simmer for 1 1/2 hours, maintaining a steady simmer so the sauce thickens around the meat.
Cook potatoes and peas
  1. Add the cubed potatoes and simmer for 40 minutes until tender, stirring once or twice.
  2. Stir in the frozen peas and simmer for the last 5 minutes until bright green and heated through.
Finish and serve
  1. Remove the rosemary and bay leaves before serving.
  2. Serve hot with crusty Italian bread.

Notes

For the best flavor, brown the beef in small batches so it actually sears instead of steaming. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop. Freeze up to 3 months (potatoes may soften more after thawing). For a lower-sodium option, use low-sodium beef broth and taste-adjust the salt at the end rather than before browning.