15 In Italian Inspired/ Meals

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

Italian Beef Stew #forthefeast #italian #italianrecipes
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Italian Beef Stew #forthefeast #italian #italianrecipes

Spezzatino di Manzo (Italian beef stew)

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  • Author: Carrie Pacini
  • Category: Italian Inspired


This Italian Beef Stew is hearty and full of flavor and depth.
Chef Giancarlo from Amalfi Houston shared this Italian Beef Stew Recipe with me just in time for the Rodeo. When the Rodeo arrives in Houston it’s a big celebration<strong>.</strong> 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 made this recipe for a longhorn cowboy dinner with an Italian Twist. I can’t tell you how much I love this idea. The attire for the evening was Italian Cowboy Chic.

I made this dish over the weekend. John and the kids could not get enough of this.

Serve Italian Beef Stew with Rustic Italian Bread.


  • 7 teaspoons olive oil (divided)
  • 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast (trimmed and cut into cubes)
  • 3/4 teaspoon salt (divided)
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
  • 1 1/2 cups fat-free lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1 8-ounce package cremini mushrooms (quartered)
  • 3/4 cup 1/4-inch-thick slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley


  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.


Adapted from Chef Giancarlo Ferrara

Grazie Chef Giancarlo! Un Abbraccio a Te :) Carrie

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  • Reply
    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

    • Reply
      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 :)

    • Reply
      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!

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

        Hi Domenica, This recipe serves between 4 and 6 people

    • Reply
      October 14, 2017 at 11:01 pm

      I am never going back to any other beef stew recipe!!!
      Sooo delicious!!! ??
      Thank you for sharing this amazing recipe :)

  • Reply
    Jo Ann Tinerella Pinkerton
    June 5, 2013 at 5:06 pm

    Wonderful memory revisited. Thanks for posting recipe.

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

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

  • Reply
    June 13, 2013 at 6:57 am

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

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

      Thanks Rosa, Enjoy!

  • Reply
    July 22, 2013 at 1:11 pm

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

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

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

  • Reply
    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.

    • Reply
      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 :)

  • Reply
    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?

    • Reply
      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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