Italian cuisine · Meat & Kebab

Spezzatino di Manzo

Tender beef stew in red wine with potatoes and rosemary.

Ingredients · for 4 servings

• 1 kg stewing beef
• 600 g potatoes
• 2 onions
• 2 carrots
• 3 garlic cloves
• 300 ml red wine
• 400 g chopped tomatoes
• 600 ml beef stock
• 2 sprigs rosemary
• 2 bay leaves
• 3 tbsp flour
• 5 tbsp olive oil
• Salt
• Pepper

Instructions

1. Pat the beef cubes dry, coat them in flour and sear them in batches over high heat.
2. Fry the onions, carrots and garlic in the pan drippings for 8 minutes.
3. Deglaze with red wine and dissolve all the browned bits from the bottom.
4. Add the tomatoes, stock, rosemary and bay leaves and return the meat to the pot.
5. Cover and braise over low heat for 90 minutes.
6. Add the diced potatoes and cook for another 30 minutes until everything is tender.
7. Remove the bay leaves, season generously and serve with bread.