Spezzatino di Manzo (Italian Beef Stew)

🛒 Ingredients

• Beef stew meat 600 g · 900 kcal
• Olive oil 20 g · 180 kcal
• Onion 100 g · 40 kcal
• Carrots 100 g · 41 kcal
• Celery stalks 70 g · 10 kcal
• Garlic cloves 10 g · 15 kcal
• Dry red wine 150 g · 128 kcal
• Canned crushed tomatoes (Passata) 300 g · 75 kcal
• Beef broth 200 g · 20 kcal
• Fresh rosemary sprig 3 g · 0 kcal

👨‍🍳 Instructions

1. Pat the beef stew meat dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the beef in batches on all sides; remove and set aside.
3. Add chopped onion, carrots, and celery to the pot, sautéing for 5-7 minutes until softened.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot; let it simmer for 2-3 minutes to reduce slightly.
6. Return the beef to the pot, then add the crushed tomatoes, beef broth, and fresh rosemary sprig.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender, stirring occasionally.
8. Remove the rosemary sprig before serving. Taste and adjust seasoning if needed. Serve hot, traditionally with polenta or crusty bread.