italian stew

Spezzatino di Manzo (Italian beef stew) + Longhorn Cowboy Dinner

Posted on March 2, 2013

When the Rodeo arrives in Houston it’s a big celebration. The entire city really gets into it with themed dinners and fun activities. The schools have Go Texan Day. The kids dress up and learn all kinds of dances like do-si-do.

Chef Giancarlo hosted a longhorn cowboy dinner over at Arcodoro with an Italian Twist. I can’t tell you how much I love this idea. The attire for the evening was Italian Cowboy Chic.

Chef Giancarlo shared this recipe with me: Spezzatino di Manzo, which is an Italian beef stew. I made this dish over the weekend. John and the kids just about licked the bowl clean it was so good.

I served it with my Rustic Italian Bread.

Spezzatino di Manzo (Italian beef stew)
A delicious Italian beef stew
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Ingredients
  1. 7 teaspoons olive oil, divided
  2. 1/2 cups chopped onion
  3. 1/2 cup chopped carrot
  4. 1 tablespoon minced garlic
  5. 1/4 cup all-purpose flour
  6. 2 pounds boneless chuck roast, trimmed and cut into cubes
  7. 3/4 teaspoon salt, divided
  8. 1/2 teaspoon black pepper
  9. 1 cup dry red wine
  10. 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
  11. 1 1/2 cups fat-free, lower-sodium beef broth
  12. 1/2 cup water
  13. 2 teaspoons chopped fresh oregano
  14. 2 teaspoons chopped fresh thyme
  15. 1 bay leaf
  16. 1 (8-ounce) package cremini mushrooms, quartered
  17. 3/4 cup (1/4-inch-thick) slices carrot
  18. 2 tablespoons chopped fresh basil
  19. 1 tablespoon chopped parsley
Instructions
  1. Heat a sauce pot medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from the heat.
  2. Add 2 tablespoon oil to sauté pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
  3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Put the meat and the wine reduction in the sauce pot with the vegetables and return to the heat . Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
  4. Serving suggestion : Serve the beef stew over corn meal or Italian Polenta with generous amount or grated parmesan cheese.
  5. Paring wine: Rosso Montalcino, Chianti Cassico , Barbaresco delle langhe, Montepulciano D’Abruzzo.
Notes
  1. Buon appetito dal Vostro Chef Giancarlo Ferrara
Adapted from Chef Giancarlo Ferrara
Adapted from Chef Giancarlo Ferrara
For The Feast http://forthefeast.com/
 
Grazie Chef Giancarlo! Un Abbraccio a Te :) Carrie

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What Others Are Saying

  1. Jo Ann Tinerella Pinkerton June 5, 2013 at 5:05 pm

    Except for the crimini mushrooms and packaged fat free, low sodium beef broth this is a meal my Mom, Annie Martino Tinerella, made for us weekly during the winter

    • Carrie Pacini June 10, 2013 at 10:03 am

      We have really loved making this dish. I think it’s great for Sunday Suppers too :)

    • Domenica June 2, 2014 at 2:02 pm

      This recipe sounds fantastic. I am planning on making this for a larger group. How many people would you say this recipe feeds?

      Thanks for sharing!

      • Carrie Pacini June 4, 2014 at 6:24 am

        Hi Domenica, This recipe serves between 4 and 6 people

  2. Jo Ann Tinerella Pinkerton June 5, 2013 at 5:06 pm

    Wonderful memory revisited. Thanks for posting recipe.

    • Carrie Pacini June 10, 2013 at 10:03 am

      Hoping it’s inspired you to revisit it in your kitchen!

  3. Rosa June 13, 2013 at 6:57 am

    I’m so looking forward to trying this! Thanks for sharing this recipe!!

    • Carrie Pacini June 13, 2013 at 8:52 am

      Thanks Rosa, Enjoy!

  4. jodi July 22, 2013 at 1:11 pm

    I’m so inspired and am totally making this! Love your site.
    Jodi

    • Carrie Pacini July 23, 2013 at 12:31 pm

      Thanks Jodi, I hope you like this recipe as much as I do.

  5. Diana Kelley February 9, 2014 at 11:25 pm

    Oh my gooodness, this is one delicious looking “stoup”. I will be making this soon – my husband will go cray-zeee over this dish. Lately I have been in to soups and this one is hardy and a complete meal in a bowl. Thank you. You have a beautiful blog site! Thanks for sharing all your food finds.

    • Carrie Pacini February 10, 2014 at 7:13 am

      Thanks Diana, it really is a great dish and everyone really enjoys it. Thank you for your compliment on the blog :)

  6. Virginia September 28, 2014 at 12:26 am

    This recipe sounds fantastic. The only downside to it is I’m not a polenta fan. What would you suggest substituting for the polenta?

    • Carrie Pacini September 29, 2014 at 3:35 pm

      Hi Virginia, from a texture perspective I would serve it over mashed potatoes since you don’t like polenta or possibly a risotto.

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