Spezzatino di Manzo
Spezzatino di Manzo, often known as Italian Beef Stew, is a simple yet substantial dish packed with flavor and depth. The meal is simmered for hours to produce a luscious tomato sauce and beef that melts in your mouth.
Yield: 6
Materials
- 2 pounds beef chuck steak cut into cubes
- 2 tablespoons all purpose flour
- 1/4 cup olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 3-4 garlic cloves sliced `
- 1 cup red wine
- ½ can or 2 cups 28 ounces Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/4 teaspoon cinnamon
- 1 bouquet garni bay leaf thyme, and rosemary
- Polenta for serving
- Fresh parsley for garnish
Instructions
- Place the meat in a large mixing basin and season with flour. Combine until each piece is well covered with flour.
- Warm up a big sauce pot over medium-high heat. Pour olive oil into the pan.
- Mix in the onion, carrots, and celery. Cook for 4-5 minutes, or until the onion is transparent. Continue stirring after adding the garlic.
- Stir the beef cubes in the same pan for 5 minutes to brown the meat.
- Scrape the pan and deglaze it with red wine. Simmer for 5 minutes, or until the sauce has reduced.
- To the pan, add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Pour one cup of water into the saucepan after rinsing the can.
- Season with salt, pepper, and cinnamon to taste. Mix in the bouquet garni.
- Cook for 12 to 2 hours on low heat, stirring every 15-20 minutes, until the meat is extremely soft. Remove the bouquet garni and season with salt and pepper to taste.
- Serve alongside crusty bread or polenta.