Spezzatino di Manzo con Patate

Name: Spezzatino di Manzo con Patate
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Italian
Ingredients: 800 g Stewing beef, cut into large pieces; 700 g Potato, peeled and cut into chunks; 300 g Tomato, chopped; 150 ml Red wine; 150 g Onion, diced; 5 g Rosemary, leaves only; 30 ml Olive oil; 8 g Salt; 2 g Black pepper, freshly ground; 400 ml Water; 2 clove Garlic, crushed

Spezzatino di Manzo con Patate · ready in 2 h · 4 servings · 620 kcal per serving · medium · 11 ingredients

A comforting Italian home style beef stew where potatoes thicken the sauce and rosemary perfumes the pot. Patient simmering makes the beef soft.

Prep: 15 min
Cook: 1 h 45 min
Total: 2 h
Serves: 4
kcal: 620
Difficulty: medium

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gStewing beef, cut into large pieces
700 gPotato, peeled and cut into chunks
300 gTomato, chopped
150 mlRed wine
150 gOnion, diced
5 gRosemary, leaves only
30 mlOlive oil
8 gSalt
2 gBlack pepper, freshly ground
400 mlWater
2 cloveGarlic, crushed

Equipment

stovetop, heavy pot, knife, cutting board, peeler, mixing bowl, wooden spoon, tongs, ladle, lid, serving bowl

Instructions

Mise en Place
Gather the measured ingredients, a heavy pot, knife, board, peeler, bowl, spoon, tongs, and ladle before cooking. · 15 min
What to look for: All ingredients are measured and cut before the pot is heated.
Brown Beef
Heat the olive oil in a heavy pot, add the beef in one layer, and brown it on all sides without crowding. · 10 min
When it is done: The beef is browned outside, with full tenderness checked later after simmering.
Cook Aromatics
Add the onion and garlic to the same pot, then cook while scraping the base until the onion looks soft and glossy. · 6 min
What to look for: The onion is translucent and the browned bits begin to loosen.
Deglaze Pot
Pour in the red wine and let it bubble while you scrape up the browned bits from the bottom of the pot. · 4 min
What to look for: The wine is reduced slightly and the pot base looks clean.
Simmer Beef
Stir in the tomato, rosemary, salt, black pepper, and water, then cover and simmer gently until the beef begins to soften. · 55 min
When it is done: The beef pieces reach at least 63°C / 145°F and begin to yield when pressed.
Add Potato
Add the potatoes, cover again, and simmer until the potatoes are tender and the beef is fully fork tender. · 30 min
When it is done: The beef pieces are fork tender and remain above 63°C / 145°F.
Serve Stew
Serve the stew hot in shallow bowls, spooning plenty of sauce over the beef and potatoes. · 2 min
What to look for: Each bowl has beef, potatoes, and glossy tomato wine sauce.

Nutrition (per serving)

kcal	620
Protein	45 g
Carbohydrates	39 g
of which sugars	5 g
Fat	27 g
of which saturated	9 g
Fibre	6 g
Sodium	924 mg

Nutri-ScoreB

Allergens

Contains: sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently with a little water until the stew is steaming throughout.

Ingredient substitutions

Stewing beef

Beef shoulder: Choose a braising cut with connective tissue for a soft final texture.

Potato

Waxy potato: Holds shape well during the final simmer.

Red wine

Water: Use only if avoiding alcohol, with a less rounded sauce.

Onion

Garlic: Use sparingly because garlic is sharper than onion.

Olive oil

Butter: Gives a richer flavor but is less typical for a dairy free version.

Salt

Black pepper: Reduces sodium but does not season the stew in the same way.