Spezzatino (Italian Beef Stew)
By Master Chef Gianluca Deiana Abis
Spezzatino is a traditional Italian beef stew, celebrated for its hearty, comforting nature. It is a staple of Italian cucina povera (peasant cuisine), where simple ingredients were transformed into wholesome and flavorful dishes. Each region of Italy has its own spin on Spezzatino, but the core of the dish lies in its slow cooking, which allows flavors to deepen and the meat to become melt-in-your-mouth tender.
Master Chef Gianluca Deiana Abis brings his Sardinian roots and Italian culinary mastery to this beloved dish, infusing it with regional nuances and timeless techniques.
History of Spezzatino
The term "spezzatino" comes from the Italian word spezzare, meaning "to break into pieces." Historically, Spezzatino was made using tough cuts of meat that required slow cooking to tenderize. In rural Italy, it was a way to stretch ingredients, using seasonal vegetables, wine, and aromatic herbs.
In Northern Italy, Spezzatino is often paired with polenta, while in the South, it's served with crusty bread or pasta. This dish symbolizes the resourcefulness and warmth of Italian family cooking, passed down through generations.
Spezzatino Recipe
Serves: 4–6Prep Time: 30 minutesCook Time: 2–3 hours
Ingredients
800 g (1.75 lbs) beef chuck or brisket, cut into 2-inch cubes
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cups red wine (Chianti or Barbera recommended)
1 cup beef broth
2 cups canned tomatoes (or passata)
2 tablespoons tomato paste
2 bay leaves
1 sprig fresh rosemary
1 teaspoon dried oregano
1 cup peeled and diced potatoes (optional)
1 cup peas or green beans (optional)
Salt and pepper, to taste
Instructions
Step 1: Prepare the Meat
Pat the beef cubes dry with paper towels and season with salt and pepper.
Step 2: Brown the Meat
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef in batches and sear on all sides until golden brown. Remove the meat and set aside.
Step 3: Sauté the Aromatics
In the same pot, add the remaining olive oil.
Sauté the onion, carrots, celery, and garlic until softened and fragrant, about 8–10 minutes.
Step 4: Deglaze the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Simmer for 5 minutes to reduce the wine slightly.
Step 5: Build the Stew
Return the browned beef to the pot.
Stir in the canned tomatoes, tomato paste, and beef broth.
Add the bay leaves, rosemary sprig, and oregano.
Step 6: Slow Cook
Reduce the heat to low, cover the pot, and simmer for 1.5–2 hours, stirring occasionally.
Add more broth if needed to maintain a stew-like consistency.
Step 7: Add Vegetables
If using, add the potatoes to the pot during the last 30 minutes of cooking.
Stir in the peas or green beans 10 minutes before serving to keep them tender yet vibrant.
Step 8: Final Adjustments
Remove the bay leaves and rosemary sprig.
Taste and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
Northern Italy: Serve Spezzatino over creamy polenta for a traditional pairing.
Southern Italy: Accompany it with crusty bread to soak up the rich sauce.
Sardinian Twist: Chef Gianluca recommends serving Spezzatino with pane carasau (thin Sardinian bread) for an authentic regional experience.
Chef’s Tip by Gianluca Deiana Abis
For deeper flavor, marinate the beef in red wine with garlic, rosemary, and bay leaves for a few hours before cooking. This enhances the richness and tenderizes the meat, making your Spezzatino truly unforgettable.
A Dish of Comfort and Tradition
Spezzatino is more than just a meal; it's a connection to Italy's culinary past and the art of slow cooking. With its hearty ingredients and rustic charm, this dish will transport you to the Italian countryside. Enjoy this authentic recipe crafted with passion and precision by Master Chef Gianluca Deiana Abis.
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