Marias Spezzatino Marias Stew Recipes

SPEZZATINO DI MANZO (ITALIAN BEEF STEW)

Spezzatino di Manzo (Italian beef stew) image

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. 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.

Provided by Carrie Pacini

Number Of Ingredients 19

Ingredients

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

Steps:

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.
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.
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.
Serving suggestion : Serve the beef stew over corn meal or Italian Polenta with generous amount or grated parmesan cheese.
Paring wine: Rosso Montalcino, Chianti Cassico , Barbaresco delle langhe, Montepulciano D'Abruzzo.

MARIA'S SPEZZATINO: MARIA'S STEW

Maria's Spezzatino: Maria's Stew image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 pounds beef chuck shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper
1 large carrot, finely chopped
1 large celery stalk, finely chopped
1 onion, finely chopped
3 cups red wine
2 large potatoes, peeled, cut into large pieces
1/2 cup tomato puree

Steps:

In a large stewing pot, heat the extra-virgin olive oil, and sear the beef for a few minutes. Season with salt and pepper. Remove the beef from the pot, and add the chopped carrots, celery, and onion. Cook for 2 minutes, or until the vegetables have become soft. Add 1 cup of red wine, and let it reduce. Add the potatoes to the pot, and season with salt and pepper. Throw the seared beef back into the pot, and then add the tomato puree, and the remaining wine. Let the liquid come to a boil, and then reduce the heat to medium-low. Simmer until the meat is very tender and the liquid reduced, for an hour and a half more. Add a little water if the liquid cooks down too fast.

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