Italian Beef Stew and Potatoes, Spezzatino di Manzo

A classic, hearty and comforting Italian beef stew (Spezzatino di Manzo) made with baby potatoes and peas. This stew is all made in one pot with simple ingredients and is so easy to prep, suited to a cosy night in.

Quick recipe snapshot

• Flavour – this hearty stew has a rich, savoury flavour from beef, red wine and woody herbs.
• Texture – melt-in-your-mouth tender pieces of beef with soft baby potatoes and peas.
• Suited to – prepping ahead (tastes even better the next day) and hearty, cosy dinners.
• Serve with – Add a green veg of your choice (broccolini or green beans) for a complete meal, or swap the potatoes for creamy polenta.

There's something deeply comforting about a slow-cooked Italian beef stew simmering away on a cold day. Peposo and Carbonade Valdostana (made with festive spices) are some of our favourites.

This version, known as spezzatino di manzo in Italy, is one of those recipes we come back to again and again. It makes the whole house smell good and is suited to when we're craving something cosy, hearty and full of flavour.

See the full recipe below, plus our top tips, serving suggestions and what you can do with leftovers, enjoy!

Ingredient notes

• Chuck beef – this is the ideal cut for a beef stew as it's relatively cheap with the right amount of fat marbling for added flavour.
• Red wine – use whatever you have or will be drinking. Chianti, Barbera d'Asti and Montepulciano are all great options.
• Beef stock – use low-sodium if you can, so you can control the amount of salt added. As the stew reduces and slowly cooks, the flavour will intensify.
• Cornstarch (aka cornflour) – if you don't have this, you can use regular all-purpose flour, shaking off any excess before browning. The stew may not thicken as it would if using cornstarch.

Visual walk-through of the recipe

This is a visual walk-through of the recipe with helpful step by step photos. For the full recipe and instructions, see the recipe card below.

Step 1 – Finely chop the carrot, celery and onion and dust the beef in cornstarch, salt and pepper (photos 1 and 2).

Step 2 – Sauté the vegetables with a little salt until soft but not browned, then add the beef and herbs. Fry the beef until browned (photos 3 and 4).

Step 3 – add the red wine and simmer for 2 minutes whilst stirring (it will start to thicken) then add the stock. Cover with a lid and simmer on low for 1.5 hours (photos 5 and 6).

Step 4 – uncover the stew and add the potatoes, cut in half. Keep uncovered and simmer on low for 1 hour and 15 minutes. Add the peas and simmer for another 5 minutes then serve (photos 7 and 8).

Recipe tips and FAQs

• Sauce consistency – if you'd like your stew thicker in consistency at the end of cooking, you can make a slurry with 1 tablespoon of cornstarch and 1-2 tablespoons of water. Add it to the stew and simmer until thickened.
• Serving suggestions – We like to serve this with nothing more than a simple veg like some steamed broccolini or green beans to make a complete meal. Crusty bread is also great.
• Potato alternative – you can leave the potatoes out or swap them for mushrooms (crimini/chestnut) if you'd rather serve the beef stew with creamy mash or polenta.

Can we prep this in advance?

Yes, in fact, like most stews, this tastes even better the next day as the flavours deepen and develop. Prep it 1-2 days before and keep it refrigerated.

Can we freeze this Italian beef stew?

Yes, this freezes well for up to 3 months. Defrost it fully before reheating on the stove until piping hot.

How to serve leftovers

We love turning leftover beef stew into a pasta dish because it has so much flavour and it's the solid way to stretch it further. We do this often with our other stews such as Peposo.

Add one can (14oz/400g) of chopped tomatoes (we like Mutti polpa but choose your fave) and simmer the sauce for about 30-40 minutes until reduced and concentrated. Add more salt and pepper as needed, then serve with your pasta of choice (we love tagliatelle or rigatoni).

More Italian stews and ragus to try

Mains

Peposo – Tuscan Red Wine Beef Stew

Mains

Carbonade Valdostana (Spiced Red Wine Beef Stew)

Pasta

Beef Short Rib Ragu with Porcini Mushrooms

Italian Sunday Dinner

Ragu alla Napoletana (Neapolitan Ragu)

Ingredients

Makes 4 - 6 servings

• 1.7-2 lbs (800-900g) chuck beef
• 3 tablespoons cornstarch ((cornflour UK))
• 2 bay leaves
• 2 sprigs rosemary
• ½ cup (120ml) red wine
• 1 tablespoon of tomato concentrate
• 1 Carrot (finely chopped)
• 1 Celery (finely chopped)
• 1 Onion (finely chopped)
• 3/4 cup (100g) frozen peas
• 8 baby potatoes (cut in half)
• 3 and 1/4 cup (750ml) beef stock (low sodium)
• Olive oil
• Salt and pepper

Method

1. Finely chop the carrot celery and onion. Add 2 tablespoons of olive oil to a large pot. Once hot, saute the vegetables until soft but not browned (10 minutes).

2. Meanwhile, sprinkle the beef with salt and pepper and dust in the cornstarch (3 tablespoons). When the vegetables are soft, add the beef with the bay leaves and rosemary and sauté, stirring often until the meat has browned.

3. Add the red wine and simmer for 2 minutes whilst stirring, then add the beef stock and tomato concentrate and stir through. Cover with a lid and simmer on low for 1 hour and 30 minutes.

4. After 1.5 hours, cut the potatoes in half and add them to the stew. Simmer on low, uncovered, for 1 hour and 15 minutes. Add the frozen peas, then cook for a further 5 minutes. Taste for seasoning and add more salt and pepper as needed, then serve.

5. Tip: make sure to simmer the stew on low, but if it has reduced too much, you can top it up with more hot water or stock.

6. If you'd like a thicker consistency, mix 1 tablespoon of cornstarch with 1-2 tablespoons of water, then add that to the stew. Bring to a simmer and stir until thickened.

Kitchen notes

Storage and freezing will keep well in the fridge for up to 3-4 days, or can be frozen for up to 3 months.