Spezzatino di Manzo (Italian Beef Stew)

Spezzatino di Manzo (Italian Beef Stew)

This week we have a Winter classic – Spezzatino di Manzo. A delicious Italian beef stew made of beef broth, cubed chuck beef, red wine, herbs and a Soffritto of diced onions, celery and carrots. Soffritto is an Italian combination of carrots, onion and celery gently-fried in olive oil, and is used as a base of many Italian stews and sauces.


The result is a hearty dish perfect as an addition to a Winter lunch or dinner menu.


Needless to say, ensuring the use of the finest quality ingredients renders an excellent result, which is why we simply must cook with Olitalia Extra Virgin Olive Oil. And to serve with the dish - the best baguette around from Délifrance, produced to high standards and taste.


Serve at your next lunch or dinner paired with a red wine. 


Buon Appetito!


  • 650g beef chuck, cut into cubes
  • Red wine
  • Beef broth
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • Olitalia Extra Virgin Olive oil
  • Salt and pepper
  • 1 sprig of fresh rosemary
  • 1 bay leaf 


  • Heat olive oil in a braising pan. Add the celery, onion and carrot and sauté gently. Next add the beef pieces, and stir until well combined.
  • Season with salt and pepper. Increase heat and lightly brown meat.
  • Add some red wine, and once evaporated add the beef broth. Then add the rosemary and bay leaf. Lower heat and cover pan. Let simmer for 2 to 2.5 hours, or until desired tenderness.
  • Check for consistency and seasoning, adjusting as required.
  • Serve with baguette slices and red wine.