Spezzatino di Manzo con Patate (Italian Beef and Potato Stew)
Why this recipe works
- Deep savoury base: Browning the beef first and deglazing with red wine builds a rich foundation before the stew begins to braise.
- Naturally thickened sauce: The potatoes simmer in the tomato and wine sauce, releasing starch that gives the stew body without needing extra thickeners.
- Hearty but straightforward: Chuck steak, potatoes and herbs turn a small set of everyday ingredients into a satisfying, slow-simmered dinner.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active work is mainly chopping, browning and building the sauce; the tenderness comes from a low, steady simmer.
- Serve once tender: The stew is ready when the beef breaks easily with a fork and the potatoes are soft but still holding their shape.
Common mistakes
- Do not crowd the beef: Brown the meat in batches if needed so it sears properly rather than steaming in the pot.
- Keep the simmer gentle: A rapid boil can toughen the beef and break down the potatoes too quickly; low, steady heat gives the best texture.
- Adjust the sauce near the end: Uncover the pot briefly if the sauce needs thickening, or add a small splash of water if it reduces before the potatoes are tender.
Make-ahead tips
- Good made ahead: Like many braised dishes, the flavour settles well after chilling, making it a practical dish to cook in advance.
- Reheat gently: Warm on the hob over low heat until piping hot, adding a splash of water if the sauce has thickened in the fridge.
- Freezer-friendly: Cool completely before freezing in a sealed container, then defrost overnight in the fridge before reheating.
Ingredient notes
- Use beef suited to braising: Chuck roast works well because it becomes tender and flavourful with slow simmering.
- Choose waxy or all-purpose potatoes: Yukon Gold potatoes soften into the sauce while still holding their shape better than very floury potatoes.
- Herbs shape the aroma: Fresh rosemary gives a distinct piney note, while bay leaves add a gentler savoury background.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Cut the beef into 3 to 4 cm chunks, then peel the potatoes and cut them into 3 cm pieces.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown well all over, 6 to 8 minutes per batch.
- Reduce the heat to medium and add the onion to the pot. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes until softened.
- Add the garlic and cook for 30 to 60 seconds until fragrant. Pour in the red wine and simmer for 3 to 5 minutes to reduce slightly.
- Stir in the tomatoes, bay leaves and rosemary. Bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice, until the beef is starting to turn tender.
- Add the potatoes and stir to coat in the sauce. Cover and simmer gently for 30 to 40 minutes, until the potatoes are tender and the beef is fork-tender; uncover for the last 10 minutes if you want a thicker sauce.
Recipe notes
Tips
- Keep the stew at a gentle simmer rather than a rapid boil so the beef stays tender and the sauce reduces smoothly.
- If the sauce thickens too much before the potatoes are tender, add a small splash of water and continue simmering.
- Remove the bay leaves and rosemary sprigs before serving for a cleaner finish.
Substitutions
- Replace red wine with water for an alcohol-free braise; simmer uncovered for an extra 5 to 10 minutes at the end to concentrate the flavour.
- Replace fresh rosemary with bay leaves for a simpler herb profile by adding 1 extra bay leaf and omitting the rosemary.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months; defrost overnight in the fridge and reheat gently on the hob until piping hot, adding a splash of water if needed.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Easy
- Cuisine: Italian
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Vegan Black-Eyed Pea Stew
Vegan black-eyed pea stew with tomatoes and smoked paprika
Bouillabaisse (Marseille Fish Stew)
Marseille fish stew with saffron, fennel and a garlicky rouille
Patatas a la Riojana (Potato Stew with Chorizo and Paprika)
Potato and chorizo stew simmered with sweet paprika
Espinacas con Garbanzos (Spanish Spinach and Chickpea Stew)
Spinach and chickpeas simmered in tomato, paprika and cumin
Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Tofu simmered in a light tomato sauce with garlic
Grilled Vegetable Cataplana (Algarve-Style Stew)
Algarve-style vegetable stew with grilled peppers and courgettes
Lamb Hotpot
Lamb and onion hotpot with a golden sliced potato topping
Pan-Seared Ribeye Steak with Garlic Herb Butter
Pan-seared ribeye topped with garlic herb butter
Gaeng Massaman Tofu (Vegan Massaman Curry)
Vegan Massaman tofu curry with potatoes, coconut milk and peanuts
Za’atar Lamb Chops with Roasted Vegetables
Za'atar lamb chops roasted with courgette, pepper and red onion
Bouchées à la Reine (Vol-au-Vents with Creamy Chicken and Mushrooms)
Vol-au-vents filled with creamy chicken and mushroom sauce
Geschnetzeltes (Creamy Veal Strips with Mushrooms)
Creamy veal strips with mushrooms in a white wine sauce
Agnello in Umido con Olive e Pomodori (Lamb Stew with Olives and Tomatoes)
Slow-simmered lamb stew with tomatoes, olives and rosemary
Spezzatino di Manzo (Italian Beef Stew)
Italian beef stew simmered with tomato, red wine and herbs
Estofado de Jabalí con Setas (Wild Boar and Mushroom Stew)
Wild boar and mushroom stew braised with red wine
Salsiccia e Lenticchie (Italian Sausage with Lentils)
Italian sausages simmered with green lentils and tomato
Coda alla Vaccinara (Roman Oxtail Stew)
Roman oxtail stew with tomato, red wine and celery
Pollo alla Cacciatora (Modern Light Version)
Chicken thighs simmered in tomato and red wine sauce
You might also like
Modern Bratwurst Traybake with Potatoes, Apple and Mustard
Bratwurst traybake with potatoes, apple, onion and sauerkraut
Pork Souvlaki Bowl with Tzatziki and Rice
Grilled pork souvlaki served over rice with tzatziki
Banana Tahini Date Smoothie
Banana, tahini and date smoothie blended with whole milk.
Buffalo-Style Cauliflower Bowl with Brown Rice and Avocado
Roasted buffalo-style cauliflower bowl with brown rice and avocado
Bakewell Tart
Bakewell tart with raspberry jam and almond frangipane
Mango Condensed Milk Smoothie
Blend mango with condensed milk, whole milk and ice.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
