A classic, hearty and comforting Italian beef stew (Spezzatino di Manzo) made with baby potatoes and peas. Cooked in a single pot with simple ingredients, this stew is easy to prepare and ideal for a cosy evening at home.
Quick recipe snapshot
- Flavour – rich and savoury, boosted by beef, red wine and aromatic herbs.
- Texture – tender, melt-in-your-mouth beef combined with soft baby potatoes and sweet peas.
- Perfect for –prepping ahead (the flavours deepen overnight) and filling, comforting dinners.
- Serve with – steam broccolini or green beans, crusty bread, or swap potatoes for creamy polenta.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Visual walk-through of the recipe
- Recipe tips and FAQs
- How to serve leftovers
- More Italian stews and ragus to try
- Full Recipe
There’s something comforting about a slow-cooked Italian beef stew simmering on a chilly day. This spezzatino di manzo fills the house with a wonderful aroma and delivers satisfying, homely flavour. Below you’ll find the full recipe along with practical tips, serving ideas and suggestions for leftovers.
Ingredient notes
- Chuck beef – the ideal choice for stewing: affordable, well-marbled and full of flavour when slow-cooked.
- Red wine – use a wine you enjoy drinking; Chianti, Barbera d’Asti or Montepulciano all work well.
- Beef stock –low-sodium stock is recommended so you can control seasoning as the stew reduces and concentrates.
- Cornstarch (cornflour) –used to lightly coat the beef for browning and to help thicken the sauce. All-purpose flour can be used instead, though the finish may differ.
Visual walk-through of the recipe
Step-by-step photos illustrate the main stages below. See the recipe card for full ingredients and timings.
Step 1 –Finely chop carrot, celery and onion. Toss the beef in cornstarch, salt and pepper.
Step 2 –Sauté the vegetables with a pinch of salt until soft but not browned, then add the beef and herbs and brown the meat.
Step 3 –Pour in the red wine and simmer briefly while stirring, then add stock and tomato concentrate. Cover and simmer gently for 1½ hours.
Step 4 – Uncover, add halved baby potatoes and simmer uncovered for about 1 hour 15 minutes. Stir in frozen peas for the final 5 minutes, check seasoning and serve.
Recipe tips and FAQs
- Sauce consistency – If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with 1–2 tablespoons cold water and stir into the simmering stew until it thickens.
- Serving suggestions – Keep it simple with steamed broccolini or green beans, or serve with crusty bread to soak up the sauce.
- Potato alternative –omit the potatoes or replace them with mushrooms if you plan to serve the stew over mashed potatoes or polenta.
Yes. Like most stews, this improves after resting in the fridge for a day, allowing the flavours to deepen. Prepare 1–2 days ahead and reheat gently.
Yes. It freezes well for up to 3 months. Thaw fully before reheating on the stove until steaming hot.
How to serve leftovers
Leftover beef stew makes an excellent pasta sauce. Add a 14 oz (400 g) can of chopped tomatoes and simmer for 30–40 minutes until the sauce reduces and concentrates. Adjust seasoning, then toss with tagliatelle or rigatoni for a flavourful meal.
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)
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Step By Step Photos Above
Most recipes include photos, tips and sometimes video to help you cook with confidence.
Italian Beef Stew with Potatoes and Peas
By Emily
Ingredients
- 1.7-2 lbs (800-900g) chuck beef
- 3 tablespoons cornstarch
- 2 bay leaves
- 2 sprigs rosemary
- ½ cup (120ml) red wine
- 1 tablespoon tomato concentrate
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 3/4 cup (100g) frozen peas
- 8 baby potatoes, halved
- 3 and 1/4 cup (750ml) beef stock, low sodium
- olive oil
- salt and pepper
Instructions
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Finely chop carrot, celery and onion. Heat 2 tablespoons olive oil in a large pot and sauté the vegetables until soft but not browned (about 10 minutes).
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Season the beef with salt and pepper and dust with cornstarch. Add the beef, bay leaves and rosemary to the pot and brown the meat, stirring frequently.
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Pour in the red wine and simmer for 2 minutes while stirring, then add beef stock and tomato concentrate. Cover and simmer on low for 1 hour 30 minutes.
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Add halved potatoes after 1½ hours and continue to simmer uncovered for 1 hour 15 minutes. Stir in frozen peas and cook a further 5 minutes. Adjust seasoning and serve.
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Tip: Keep the stew at a gentle simmer. If it reduces too much, add hot water or stock to restore the level.
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For a thicker finish, mix 1 tablespoon cornstarch with 1–2 tablespoons water and stir into the stew. Simmer until the sauce thickens.
Notes
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using canned tomatoes, select a quality brand for best flavour.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition figures are approximate and intended as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.