Italian Beef Stew: A Culinary Journey to Italy

Last updated on: August 21, 2025

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Nothing says “I’ve got my life together” quite like having a bubbling pot of Italian Beef Stew (Spezzatino di manzo) in the oven.

Sure, you might still have a questionable pile of laundry and a to-do list that’s breeding, but with this on the go, you’ll feel like a culinary genius.

This dish is hearty, rich, and full of protein—perfect for fuelling gym-goers, cold winter nights, or just impressing someone who still thinks your cooking skills peak at beans on toast.

The secret? A slow, gentle cook that transforms tough beef into melt-in-the-mouth magic.

We’re talking carrots, onions, peppers, and celery, all cosying up in a red wine-infused broth that thickens into pure comfort.

The beef? It falls apart with just a spoon—no knife necessary. The best part? It practically cooks itself while you get on with important things, like binge-watching TV or pretending to be productive.

So, if you’re in the mood for something rich, comforting, and packed with flavour, let’s get this stew on the road.

What is Spezzatino di manzo?

Italian Beef Stew (or Spezzatino di Manzo, if you want to go proper Italian) is a slow-cooked, beefy delight that hails from Italy.

Unlike your standard British beef stew, this version leans heavily into Mediterranean flavours—think red wine, garlic, and a good mix of herbs.

It’s high in protein, making it great for anyone looking to fuel up on something filling yet nutritious. The magic happens in the oven, where the beef simmers gently in a rich, flavour-packed sauce until it’s fall-apart tender. Serve it with crusty bread, mashed potatoes, or straight from the pot.

Italian Beef Stew Main Ingredients

Celery. The underrated backbone of any good Italian Beef stew. Adds depth, crunch, and a smidge of green to pretend we’re being healthy.

Green pepper. For a mild sweetness and a bit of colour. Also, to make it look like you put effort into your five-a-day.

Red onion. Sweeter than its white cousin, this brings a mellow depth to the stew. Plus, it makes you look like a pro when you casually toss it in.

Carrots. For a bit of natural sweetness and to make your mum proud that you're eating your veg.

Garlic. Because all good Italian food starts with “a bit of garlic” and accidentally ends with “oops, I used the whole bulb.”

Red wine. Adds depth, richness, and a touch of class. Also doubles as a drink while you cook (chef’s privilege).

Cornflour. Helps thicken the stew so it clings to your spoon (and your soul).

Beef stock. The heart of the dish. Go for good-quality stock—your taste buds will thank you.

Diced beef. The star of the show. Slow cooking transforms it into tender, melt-in-the-mouth magic.

Mixed herbs. A blend of oregano, thyme, and rosemary to give it that authentic Italian touch.

Italian Beef Stew (Spezzatino di Manzo)

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This is a simple recipe for a tasty beef stew (spezzatino di manzo) using Italian herbs and seasoning. Like many stews, this dish is really versatile and you could easily make it with lamb or pork instead (remember that this would change the nutrition values) and you can throw in lots of different vegetables if you choose too.

• Total Time: 3 hours, 30 mins
• Yield: 5 1x

Ingredients

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• 1 tbsp olive oil
• 1 stick of celery, finely chopped
• 1 green pepper, roughly chopped
• 1 red onion, roughly chopped
• 2 carrots, roughly chopped
• 15 g garlic, puree or very finely chopped
• 175ml red wine
• 30g cornflour
• 700ml beef stock
• 1 kg 5% fat diced beef
• 1 tbsp mixed herbs
• 1/2 tsp salt

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Instructions

Preheat your fan oven to 160 Celsius.

Heat the olive oil in a large, ovenproof casserole dish.

Add the celery, pepper, onion and carrot and fry for around 5 minutes until they start to soften and get some colour on them.

Add the garlic and fry for a further 30 seconds.

Add the wine and reduce by about 2/3s.

Add the cornflour, beef stock, beef, mixed herbs and salt. Mix through, cover and pop into the oven for around 3 hours.

If you want to thicken the casserole further, remove the lid and give it another 30 minutes in the oven.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 3 hours, 15 mins
• Category: Meat
• Method: Hob
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 243
• Fat: 11g
• Carbohydrates: 9g
• Protein: 27g

Recipe Video

To Store

The Italian Beef Stew keeps well in the fridge in an air-tight container.

To Reheat

Place the dish in the microwave, cover and zap until fully heated throughout.

To Freeze

Everything freezes well.

Italian Beef Stew Frequently Asked Questions (FAQs)

Can I make Italian Beef Stew in a slow cooker?

Absolutely! Just bung everything in and let it go for 8 hours on low or 4–5 hours on high. No oven, no fuss, same delicious outcome.

What’s the best cut of beef for Italian Beef Stew?

Go for diced stewing beef, chuck, or braising steak. The longer Spezzatino di manzo cooks, the more tender it gets—so don’t skimp on the slow-cooking time.

Can I make Italian Beef Stew without wine?

Yes, but… why would you? If you must, swap it for extra beef stock or a splash of balsamic vinegar for that deep, rich flavour.

What can I serve with Italian Beef Stew?

Crusty bread, mashed potatoes, polenta, or even pasta. Or just eat it straight from the bowl like a caveman—we won’t judge.

Isn’t this a casserole, not a stew?

Ah, the age-old debate—like whether Jaffa Cakes are biscuits or cakes. Technically, a stew is cooked on the hob, while a casserole is cooked in the oven. But let’s be honest, this Spezzatino di manzo is rich, saucy, and full of slow-cooked goodness—call it whatever you like, as long as you call it delicious.

Can I add extra veg?

Of course! Mushrooms, potatoes, courgettes—whatever’s lurking in the fridge. It’s a Spezzatino di manzo, not a science experiment.

Try These Stews & Casserole Recipes Too

Beef Bourguignon – Think of it as French cousin of this Italian Beef Stew. Packed with red wine, mushrooms, bacon, and slow-cooked beef, this dish is rich, indulgent, and absolutely worth the wait. Pair it with crusty bread and pretend you’re dining in a Parisian bistro.

Caldereta de Cordero – This Spanish lamb stew is packed with smoky paprika, garlic, and a rich tomato-based sauce. It’s hearty, warming, and full of deep, bold flavours that’ll transport you straight to Spain—minus the overpriced sangria.

Slow Cooker Lamb Tagine – Fancy something with a North African twist? This Moroccan-inspired lamb tagine is slow-cooked to perfection with apricots, cinnamon, and warming spices. It’s sweet, savoury, and so tender it practically melts in your mouth.

Leave A Comment Below

Loved the Italian Beef Stew? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.