Spezzatino Rosso Italiano (Italian Red Stew) Recipe

Name: Spezzatino Rosso Italiano (Italian Red Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Beef Stew Meat (chunks); 4 Tablespoons Flour; 1/2 teaspoons Cayenne Pepper; 1 Tablespoon Freshly Ground Black Pepper; 1 teaspoon Kosher Or Sea Salt; 5 whole Medium Red Potatoes, Cleaned But Skin On; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Beef Broth; 1 can (28 Ounce) Whole Tomatoes - (San Marzano If You Can Find Them), Roughly Crushed By Hand; 1 cup Red Wine; 1 whole Yellow Onion, Peeled And Cut Into 8 Wedges; 2 cloves Garlic, Peeled And Chopped; 1 cup Baby Carrots, Cut Into 1-inch Lengths; 3/4 cups Whole, Pitted Kalamata Olives; 1 whole Large Celery Stalk, Cut Into 1/4-inch Crescents; 8 whole White Mushrooms, Quartered; Grated Parmesan, For Garnish (optional)

Servings: persons

1 pound Beef Stew Meat (chunks)
4 Tablespoons Flour
1/2 teaspoons Cayenne Pepper
1 Tablespoon Freshly Ground Black Pepper
1 teaspoon Kosher Or Sea Salt
5 whole Medium Red Potatoes, Cleaned But Skin On
2 Tablespoons Extra Virgin Olive Oil
1 cup Beef Broth
1 can (28 Ounce) Whole Tomatoes - (San Marzano If You Can Find Them), Roughly Crushed By Hand
1 cup Red Wine
1 whole Yellow Onion, Peeled And Cut Into 8 Wedges
2 cloves Garlic, Peeled And Chopped
1 cup Baby Carrots, Cut Into 1-inch Lengths
3/4 cups Whole, Pitted Kalamata Olives
1 whole Large Celery Stalk, Cut Into 1/4-inch Crescents
8 whole White Mushrooms, Quartered
Grated Parmesan, For Garnish (optional)

1
1.
2
Combine the flour, cayenne, black pepper, and the salt in a large (1 gallon) re-sealable bag, massage to evenly distribute the ingredients.
3
Add the stew meat and shake/massage to evenly coat the meat.
4
2.
5
Slice the potatoes in quarters and each quarter in half or just in quarters depending on the size of the potatoes.
6
The idea is to have 1 or 2 inch chunks.
7
3.
8
In a medium sized pot bring 2 tablespoons of extra-virgin olive oil to the ripple stage over medium high heat, add the stew meat from plastic bag and brown the meat thoroughly.
9
4.
10
When beef is thoroughly browned, add the beef broth stirring to incorporate the beef bits sticking to the bottom of the pot (deglazing it).
11
5.
12
Stir in the tomatoes and the red wine.
13
6.
14
Add the onion, garlic, carrots, potatoes, olives, and celery.
15
Stir to distribute.
16
7.
17
Reduce the heat to achieve a slow, even simmer, cover and continue cooking until the potatoes begin to soften, about 2 hours.
18
Add the mushrooms in the last 15 minutes before serving.
19
8.
20
Correct seasoning and serve accompanied by grated Parmesan and crusty Italian or French bread.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Beef Stew Meat (chunks), 4 Tablespoons Flour, 1/2 teaspoons Cayenne Pepper, 1 Tablespoon Freshly Ground Black Pepper, and more.

Yes, Spezzatino Rosso Italiano (Italian Red Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spezzatino Rosso Italiano (Italian Red Stew)

How did you like this recipe?

Frequently Asked Questions