Italian beef stew is the coziest one-pot dinner, with tender chuck steak, soft chunky potatoes and a rich red wine sauce scented with fresh rosemary. It's super easy to make and needs nothing more than a hunk of bread on the side!
If you love a slow braise, my red wine beef stew is the mushroom-loaded version. Or try my kokkinisto for a Greek beef stew simmered in a rich tomato sauce.
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Spezzatino di manzo is the stew that appears in most Italian kitchens once the weather turns, and every family has its own version.
Mine keeps it simple with a classic soffritto, a good glug of red wine and plenty of fresh rosemary.
The beef gets a head start with the wine and half the stock, and the potatoes go in later with the rest. That way they cook through without falling apart, and their starch thickens the sauce, so you don't need any flour.
I like both the beef and potatoes in big, rustic chunks because it feels like proper stew to me. If you want it on the table a little quicker, just cut everything smaller and keep an eye on it.
Why you'll love this Italian beef stew
- It's a full beef and potato stew made in one pot.
- The sauce thickens itself naturally without any flour or slurry.
- It's ready in about two hours with very little hands-on time.
What you'll need
Chuck steak - The perfect cut for spezzatino because it's marbled and full of connective tissue that melts into the sauce as it simmers. Brisket or shin work too; they just may need a little longer.
Onions, carrots and celery - This trio is the soffritto, the flavor base of almost every Italian stew.
Tomato paste - Just enough for depth and color without turning this into a tomato stew.
Red wine - Use something you'd happily drink, like a Chianti or Montepulciano.
Beef stock - Low-sodium is best so you control the salt.
Fresh rosemary - Add it halfway so it stays fragrant instead of cooking out.
Bay leaves - They round out the wine quite nicely, so don't skip them.
Potatoes - Yukon Gold, or Charlotte if you're in the UK, hold their shape best. New baby potatoes are also an excellent choice.
Pro tip
Save half the stock to add with the potatoes. The beef braises in a richer sauce, and the potatoes release just enough starch to thicken the stew without flour.
How to make Italian beef stew with potatoes
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Pat the beef dry, season it well and sear it in hot olive oil in batches until deeply browned on all sides. Set aside on a plate.
In the same pot, cook the onions, carrots and celery until soft. Stir in the tomato paste and cook for a minute or two until it darkens.
Return the beef and any juices to the pot, then pour in the red wine and half the stock. Bring it to a gentle simmer, cover and cook on low for 45 minutes.
Stir in the rosemary, potatoes, bay leaves and the rest of the stock. Cover again and simmer for another 30 minutes, until the potatoes are fork tender and the beef is meltingly soft, then season to taste and serve.
Substitutions and variations
- If you don't cook with alcohol, replace the red wine with the same quantity of beef stock and add 1 tablespoon of balsamic vinegar.
- Crisp some diced pancetta before searing the beef for a smokier stew.
- Stir in a cup of frozen peas for the last 5 minutes for a pop of green.
Recipe tips and notes
- Dry the beef really well before it hits the pan so it sears properly.
- Chuck varies, so if the beef is still chewy after 45 minutes, give it another 15 before adding the potatoes.
- To thicken the stew, crush a few potato chunks against the side of the pot and stir them into the sauce.
What to serve with Italian beef stew
- Crusty bread or my crispy rosemary focaccia
- Soft polenta for an extra cozy bowl
- A crisp green salad with a lemony dressing
Leftovers and storage
- Keep any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of stock until piping hot.
- You can freeze the stew for up to 3 months, but keep in mind the potatoes may soften a little once thawed.
If you make this Italian beef stew, I'd love to hear how it went! Leave a rating and a comment below.
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Italian Beef Stew (Spezzatino di Manzo)
Ingredients
- 2 tablespoons olive oil
- 1 ½ pound (700 g) chuck steak, cut into large cubes
- 2 medium onions, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 2 tablespoons tomato paste
- 1 cup (250 ml) red wine
- 2 cups (500 ml) beef stock, divided
- 1 tablespoon fresh rosemary, roughly chopped
- 2 bay leaves
- 1 ½ pound (700 g) potatoes, peeled and cubed
- Salt and freshly ground black pepper to taste
Instructions
- Pat the beef dry and season with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, about 3 to 4 minutes per batch. Transfer to a plate.2 tablespoons olive oil1 ½ pound chuck steak
- Reduce the heat to medium and add the onions, carrots and celery with a pinch of salt. Cook for 8 to 10 minutes until soft, scraping up the browned bits from the bottom of the pot.2 medium onions2 medium carrots3 celery stalks
- Stir in the tomato paste and cook for 1 to 2 minutes until it darkens.2 tablespoons tomato paste
- Return the beef and any juices to the pot. Add the red wine and 1 cup of the beef stock, bring to a simmer, then cover and cook on low for 45 minutes.1 cup red wine1 cups beef stock
- Add the rosemary, bay leaves, potatoes and the remaining 1 cup of stock. Stir, bring back to a simmer, cover and cook for 30 minutes or until the potatoes are fork tender.
- Taste and adjust the seasoning with salt and pepper. Remove the bay leaves and serve.Salt and freshly ground black pepper to taste
Notes
- I like the beef and potatoes in big chunks for a rustic stew. Cut them into 1-inch pieces if you'd like it to cook a little quicker.
- If the beef is still chewy after 45 minutes, simmer it for another 15 minutes before adding the potatoes.
- If you don't cook with alcohol, replace the red wine with the same quantity of beef stock and add 1 tablespoon of balsamic vinegar.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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