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#Stufato di manzo

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot or Dutch oven, wooden spoon, knife, cutting board

Ingredients

  

• Ingredients
• 2 pounds beef chuck cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 2 cups beef broth
• 1 cup red wine like Chianti or Merlot
• 1 can 14 ounces diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

Brown the Beef

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (to avoid overcrowding) and brown them on all sides. This step adds depth of flavor to your stew. Once browned, remove the beef from the pot and set it aside.

Sauté the Vegetables

• In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Deglaze the Pot

• Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step enhances the flavor of the stew. Let the wine simmer for a few minutes to reduce slightly.

Combine Ingredients

• Return the browned beef to the pot, along with the beef broth, diced tomatoes (with juice), tomato paste, oregano, thyme, bay leaves, salt, and pepper. Stir to combine.

Simmer

• Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally. The beef should be tender and the flavors well blended.

Finish and Serve

• Once cooked, taste and adjust seasoning if needed. Discard the bay leaves before serving. Garnish with fresh parsley for a pop of color.

Tips and Variations

• Vegetarian Option: Substitute beef with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth instead.
• Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Gluten-Free: Ensure the broth and wine are gluten-free. This dish naturally is gluten-free if made with the right ingredients.

Stufato di Manzo, or Italian Beef Stew, is a comforting and hearty dish perfect for cozy nights in. It’s a classic Italian recipe that warms the soul and fills the belly. From my own personal experience, this stew not only tastes amazing but also fills your kitchen with delightful aromas as it simmers. Let me show you how I make this delicious meal step by step.

What to Expect

When making Stufato di Manzo, you’ll notice the beef becoming tender and the flavors deepening as it simmers. The rich, savory sauce pairs perfectly with crusty bread or over polenta. This dish not only warms the body but also brings a taste of Italy into your home.

Enjoy cooking this delightful dish, and remember, from my own personal experience, the key is patience let those flavors meld together beautifully.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Time to Stand: 10 minutes
• Total Time: 2 hours 30 minutes
• Ease of Cooking: Moderate
• Servings: 6
• Calories: Approximately 350 per serving
• Cost of Ingredients: $25 (varies by location)
• Cuisine: Italian
• Course: Main
• Equipment Needed: Large pot or Dutch oven, wooden spoon, knife, cutting board
• Check out the right equipment and Ingredients that you need for making  #stufatodimanzo    here

Ingredients

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (like Chianti or Merlot)
• 1 can (14 ounces) diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Check out the right equipment and Ingredients that you need for making  #stufatodimanzo    here

Method

1. Brown the Beef

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (to avoid overcrowding) and brown them on all sides. This step adds depth of flavor to your stew. Once browned, remove the beef from the pot and set it aside.

2. Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step enhances the flavor of the stew. Let the wine simmer for a few minutes to reduce slightly.

4. Combine Ingredients

Return the browned beef to the pot, along with the beef broth, diced tomatoes (with juice), tomato paste, oregano, thyme, bay leaves, salt, and pepper. Stir to combine.

5. Simmer

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally. The beef should be tender and the flavors well blended.

6. Finish and Serve

Once cooked, taste and adjust seasoning if needed. Discard the bay leaves before serving. Garnish with fresh parsley for a pop of color.

Tips and Variations

• Vegetarian Option: Substitute beef with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth instead.
• Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Gluten-Free: Ensure the broth and wine are gluten-free. This dish naturally is gluten-free if made with the right ingredients.
• Check out the right equipment and Ingredients that you need for making  #stufatodimanzo    here

Substitutions for Dietary Needs

• Low-Sodium: Use low-sodium broth to control salt content.
• Wine-Free: Replace red wine with additional beef broth or grape juice for a non-alcoholic version.
• Dairy-Free: This recipe is already dairy-free, making it suitable for those with lactose intolerance.

Nutritional Information (per serving)

• Calories: 350
• Protein: 30g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 4g
• Sugar: 3g

Troubleshooting Tips

• Too Thick: If the stew is too thick, stir in more beef broth or water until you reach the desired consistency.
• Too Thin: To thicken it up, mix a tablespoon of cornstarch with cold water and stir it into the stew. Cook for a few more minutes until it thickens.
• Flavor: If the flavor is lacking, consider adding a splash of vinegar or a pinch of sugar to balance the acidity.