Spezzatino is a traditional Italian dish that consists of small pieces of meat stewed with vegetables in a flavorful sauce. The name “spezzatino” is derived from the Italian word “spezzare,” which means “to cut into pieces.” This dish is beloved for its comforting and hearty qualities, often being enjoyed during colder months or as a family-style meal.
The dish typically centers around low grade cuts of veal, beef, lamb, and/ or pork that is simmered slowly in onion, celery, carrot, garlic, tomatoes, red wine, olive oil, and herbs. There are many variations of beef stew, not just in Italy, but around the world. What makes this version specific to Tuscany though, is the inclusion of olive oil, onion, celery, carrot, and fresh herbs.
Stews are a comfort food, often associated with cold winter nights, and for good reason. Nobody wants to be bogged down with a thick and hearty stew churning around one’s stomach on a steamy summer night. This Tuscan Beef Stew is different. You’ll find potatoes in many versions, and if you intend for it to be a comfort food, then that’s a great idea. However, I found that leaving the potatoes out and serving the stew over pasta, with freshly chopped parsley and a sprinkle of freshly grated parmesan cheese, makes for a perfect spring time meal. It’s filling but not too heavy. It’s thick but not over bearing. It’s fresh and just light enough to be perfect for any type of night.
Spezzatino is cherished for its comforting and homey qualities. The slow cooking process allows the flavors to develop and the meat to become tender, resulting in a satisfying and flavorful stew. Whether enjoyed on a cozy evening or served as a special family meal, spezzatino showcases the heart of Italian cuisine and the art of combining simple ingredients to create a truly delightful dish.
Tuscan Beef Stew (Spezzatino)
4
servings20
minutes3
hours3
hours20
minutesTender veal stew chunks simmered slowly in dry red wine, beef stock, olive oil, onion, carrot, celery, garlic, and fresh herbs and spices
Ingredients
2 pounds veal (or beef) stew chunks
1/2 cup flour
1 medium yellow onion, diced
2 stalks celery, diced
2 medium carrots, diced
4 cloves garlic, minced
1 cup dry red wine (Chianti)
28 ounces San Marzano tomatoes
2 cups beef stock
1 tablespoon parsley, chopped
1 tablespoon oregano, chopped
1 tablespoon basil, chopped
1 pound mushrooms
3 whole cloves
1 teaspoon salt
1 tablespoon ground black pepper
1/2 cup extra virgin olive oil
Directions
- Sprinkle flour, salt, and pepper over the veal chunks. Mix to evenly coat. Heat 2 tablespoons of extra virgin olive oil over medium-high heat in a dutch oven. Add the veal chunks and cook until browned on all sides, 8-10 minutes.
- Remove the browned veal chunks. Add the chopped onion, celery, carrot, and garlic. Sprinkle a dash of salt and pepper, and if necessary, another tablespoon or two of olive oil. Cook 4-5 minutes, stirring and scraping up any browned bits that may be stuck to the bottom.
- Pour in the dry red wine and deglaze the pan. Continue scraping up any bits stuck to the bottom. Let the wine simmer down, undisturbed, for 4-5 minutes.
- Stir in the veal chunks, San Marzano tomatoes, mushrooms, beef stock, fresh parsley, oregano, and basil, cloves, and ground black pepper. Bring to a simmer.
- Cover the dutch oven, and the turn heat down to low. Keep covered and simmer on the stove top for 2 hours and 30 minutes.
- Serve over pasta, rice, or on its own. Top with freshly chopped parsley and grated parmesan cheese.
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