Entree: Italy – Spezzatino di manzo al pomodoro (Beef stew with tomato)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2.5 lb (1.1 kg) boneless chuck roast, cut into 1.5-inch cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large white onion, finely chopped (about 10 oz / 280 g)
- 3 cloves garlic, crushed
- 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 2 medium carrots, cut into chunks (about 8 oz / 225 g)
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 bay leaf

Instructions

1. Season beef with salt and pepper and dust with flour. Heat olive oil in a large pot over medium-high heat and brown beef in batches; set aside.
2. Reduce heat to medium, add onion and cook until soft and golden, about 8 minutes. Add garlic and cook 1 minute.
3. Pour in red wine to deglaze, scraping up fond; reduce by half, about 3–4 minutes.
4. Add crushed tomatoes, beef stock, rosemary, and bay leaf. Return beef to pot and bring to a gentle simmer.
5. Cover and cook on low heat for about 2 hours, until beef is very tender. Add carrots in the last 45 minutes so they remain tender but not mushy.
6. Remove rosemary and bay leaf, adjust seasoning, and serve with polenta, mashed potatoes, or rustic bread.