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When the beef hits the Dutch oven, the first few minutes are all about building color. Soon the pot is full of browned edges and savory bits stuck to the bottom, and the onion softens as it picks them up. That’s the start of Spezzatino Italian Beef Stew, a one-pot dinner with tender chunks of chuck, carrots, Yukon Gold potatoes, and a rich tomato-and-wine broth.

I like the way this stew develops in layers: tomato paste darkens in the pot, red wine loosens the browned bits, and the beef gets a long, gentle braise before the vegetables join in. The broth turns savory without needing a complicated sauce, and the potatoes give each bowl a satisfying, hearty feel. Ladle it while the parsley is still bright on top and the broth is hot around the tender beef.

Why the Carrots and Potatoes Wait for the Beef

Chuck needs a long stretch in the pot before its connective tissue softens, but carrots and potatoes don’t need that same head start. Add them at the beginning and they’ll spend the entire braise cooking alongside the beef; by the time the meat is tender, the vegetables may have lost their shape. Giving the beef its first hour and a half on its own lets it begin to soften before the vegetables go in.

The timing also gives you a useful doneness check. After the carrots and potatoes have simmered in the broth, test the beef as well as the vegetables. A fork should slide into the chuck without a chewy pull, while the potatoes should be tender but still hold their cut edges. The range in the cooking time accounts for differences in the size of your pieces and how steadily your pot simmers. Keep the heat low enough for a gentle bubble, not a rolling boil that tosses the vegetables around.

This staggered timing is what lets the finished stew have both: beef that yields easily and vegetables you can still recognize in the bowl.

What the Chuck, Wine, and Yukon Golds Contribute

• Beef chuck — Chuck has enough connective tissue to become tender during a slow braise and give the broth a fuller, beefier body. Trim away large pieces of excess fat and keep the cubes close to the same size so they cook at a similar pace.
• All-purpose flour — A light coating clings to the seasoned beef and helps it brown; it also gives the finished broth a little body. For a gluten-free version, use a cup-for-cup gluten-free flour blend in its place.
• Dry red wine — The wine loosens the browned bits and adds depth to the broth. Use a dry red you’d be happy to drink, but there’s no need to buy an expensive bottle; sweet wine would push the stew in a different direction.
• Tomato paste and diced tomatoes — Tomato paste brings concentrated savory flavor, while the canned tomatoes add their juices to the braising liquid. Cook the paste until it darkens slightly rather than leaving it raw and bright.
• Yukon Gold potatoes — These potatoes turn tender and creamy while keeping their shape better than a floury potato would. Choose potatoes that feel firm, and cut the chunks evenly so they finish together.
• Onion, celery, and garlic — These aromatics build the base without overwhelming the beef. Fresh garlic gives the pot its fragrant note; everyday yellow onions and celery work well here.
• Frozen peas and fresh parsley — The peas go in near the end so they keep their color and don’t disappear into the long-cooked stew. Fresh parsley gives the finished pot a clean, herbal lift.

Building Spezzatino in the Dutch Oven Without Losing the Browned Bits

Season and Coat the Chuck

Pat the beef dry before seasoning it with some of the kosher salt and the black pepper. Sprinkle on the flour and toss until the cubes are evenly coated, without thick patches of dry flour. Dry surfaces brown more readily, and an even coating keeps the pot from picking up floury clumps. Set out a plate for the browned pieces before you start cooking.

Brown the Beef, Then Soften the Aromatics

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, transferring each batch to the plate as it colors. Add the onion and celery, lower the heat to medium, and cook for 5 minutes while stirring and scraping the bottom. When they’ve softened, stir in the garlic and tomato paste for 1 minute, until fragrant and slightly darker.

Deglaze and Start the Braise

Pour in the red wine and simmer for 2 to 3 minutes, scraping the pot so the browned bits loosen into the liquid. Stir in the diced tomatoes and their juices, beef broth, bay leaves, rosemary, and the remaining salt. Return the beef and any juices from the plate to the Dutch oven. Bring the stew to a gentle simmer, cover it, and cook over low heat for 1 1/2 hours.

Add the Vegetables and Finish the Pot

Stir in the carrots and potatoes, cover the pot again, and simmer for 35 to 45 minutes. Check that the beef and vegetables are fork-tender before moving on; the potatoes should yield easily without crumbling when stirred. Add the frozen peas and cook uncovered for 5 minutes. Remove the bay leaves, stir in the chopped parsley, and serve the stew hot.

Practical Swaps for Spezzatino, Plus How to Keep Leftovers

Questions That Come Up While the Stew Simmer

Spezzatino Italian Beef Stew

Italian beef stew simmers beef chuck in red wine, tomatoes, and broth until fork-tender. Carrots, Yukon Gold potatoes, and peas make this Dutch oven stew hearty and full of texture.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt divided
• 0.5 tsp black pepper
• 0.25 cup all-purpose flour
• 3 tbsp olive oil
• 1 yellow onion medium, diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (14.5 oz) diced tomatoes with juices
• 3 cups low-sodium beef broth
• 2 bay leaves
• 1 tsp dried rosemary
• 4 carrots medium, peeled and cut into 1-inch pieces
• 1.5 lb Yukon Gold potatoes cut into 1-inch chunks
• 1 cup frozen peas
• 2 tbsp fresh parsley chopped

Equipment

• 1 6-quart Dutch oven

Method

 

1. Pat the beef dry.
2. Season the beef with 1 teaspoon of the salt and the black pepper.
3. Sprinkle the flour over the beef and toss until evenly coated.
4. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
5. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
6. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring and scraping up browned bits, until softened.
7. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly.
8. Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot to loosen any browned bits.
9. Stir in the diced tomatoes, beef broth, bay leaves, rosemary, and remaining 1/2 teaspoon salt.
10. Return the beef and its juices to the pot.
11. Bring the stew to a gentle simmer, cover, and cook over low heat for 1 1/2 hours, keeping it at a gentle simmer.
12. Stir in the carrots and potatoes, cover, and simmer for 35 to 45 minutes, until the beef and vegetables are fork-tender.
13. Stir in the frozen peas and cook uncovered for 5 minutes.
14. Remove the bay leaves and stir in the parsley.

Notes

For the best flavor, brown the beef in batches so it develops a good crust. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a gluten-free all-purpose flour blend.