Spezzatino di Manzo al Pomodoro Aromatico

Spezzatino di Manzo al Pomodoro Aromatico ingredients

• 2 lbs Beef chuck roast, cut into 1.5-inch cubes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup All-purpose flour
• 2 tbsp Olive oil
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic, minced
• 0.75 cup Dry red wine (e.g., Chianti, Merlot)
• 28 oz can Crushed tomatoes
• 2 tbsp Tomato paste
• 2 cups Beef broth
• 2 whole Bay leaves
• 1 tsp Smoked paprika
• 0.5 tsp Fennel seeds, crushed
• 0.25 tsp Ground turmeric
• 0.25 tsp Red pepper flakes
• 2 small Fresh rosemary sprigs
• 0.25 cup Fresh parsley, chopped for garnish

How to make Spezzatino di Manzo al Pomodoro Aromatico

1. Pat the 2 lbs of beef cubes dry with paper towels to ensure a good sear. Season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then dredge in 1/4 cup of all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the floured beef in batches until browned on all sides, about 3-4 minutes per batch, then remove and set aside. Avoid overcrowding the pot to ensure proper browning.
3. Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot, scraping up any browned bits from the bottom. Cook for 8-10 minutes until the vegetables have softened, stirring occasionally.
4. Stir in 3 cloves of minced garlic and cook for another 1 minute until fragrant. Pour in 3/4 cup of dry red wine and deglaze the pot, scraping up any remaining browned bits from the bottom. Simmer for 3-5 minutes until the wine has mostly reduced.
5. Return the seared beef to the pot. Stir in the 2 tablespoons of tomato paste, then add the 28 oz can of crushed tomatoes, 2 cups of beef broth, 2 whole bay leaves, 1 teaspoon of smoked paprika, 1/2 teaspoon of crushed fennel seeds, 1/4 teaspoon of ground turmeric, 1/4 teaspoon of red pepper flakes, and 2 small fresh rosemary sprigs.
6. Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour and 45 minutes to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
7. Remove the bay leaves and rosemary sprigs from the stew before serving. Taste and adjust seasoning with additional salt and pepper if needed for your preference.
8. Serve the Spezzatino hot, garnished with 1/4 cup of fresh chopped parsley. It pairs wonderfully with creamy polenta, crusty Italian bread, or your favorite pasta.

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