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Spezzatino Rosso Italiano (italian Red Stew)

Submitted by: | website: Mia Cucina

Spezzatino Rosso Italiano (Italian Red Stew)
2011-04-11 Main Dish
4 1

This Italian stew is packed with fresh garlic and herbs, perfectly seasoned meat, and flavorful vegetables. The red wine adds a nice kick of flavor.

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes


4 Tbsp Flour*
½ tsp Cayenne Pepper
1 Tbsp Freshly Ground Black Pepper
1 Tbsp Kosher or Sea Salt
1 lb Beef Stew Meat
6 Medium Red Potatoes, skins on
2 Tbsp Extra Virgin Olive Oil
1 cup Beef Broth
1× 28 oz can Whole Tomatoes, roughly crushed by hand
1 cup Red Wine
1 Large Yellow Onion, peeled and cut into 8 wedges
2 cloves Garlic, peeled and chopped
1 cup sliced Baby Carrots, 1"
¾ cup Pitted Whole Kalamata Olives
1 Large Celery Stalk, cut into ¼" crescents
8 White Mushrooms, quartered


coat the meat:

Combine the flour, cayenne, black pepper, and salt in a 1 gallon resealable bag, then massage to evenly distribute the ingredients. Add the stew meat and shake or massage to evenly coat the meat.

prepare the potatoes:

Slice the potatoes in quarters and each quarter in half to 1-2 inch chunks.

brown the beef:

In a medium pot, bring 2 tablespoons of olive oil to the ripple stage, over medium high heat, then add the stew meat and brown thoroughly.

build the stew:

When beef is browned, add the beef broth, stirring to incorporate the beef bits sticking to the bottom of the pot, deglazing it. Stir in the tomatoes and red wine. Add the onion, garlic, carrots, potatoes, olives and celery. Stir to distribute. Reduce heat to achieve a slow even simmer, cover, and continue cooking until the potatoes begin to soften, about 2 hours. Add the mushrooms in the last 15 minutes before serving.


Correct seasonings and serve accompanied with grated Parmesan and crusty Italian or French bread*.

Helpful Tips:

* To keep this recipe gluten free use gluten free flour an gluten free French or Italian bread.