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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
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
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.