Spezzatino beef

Spezzatino beef

The word spezzatino comes from participating spezzato (cut) who, with the diminutive -INO indicates a type of meat dish cut into pieces. Cousin of stew, spezzatino cooks with poor meat and requires long cooking, which gives it that taste so special. Below is the recipe for di manzo spezzatino, to beef base (manzo), tomatoes, potatoes and carrots.

Ingredients for 4-5 people

  • Beef – 1 kg
    • Peeled tomatoes – 400 gr
      • Extra virgin olive oil
        • Garlic – 2 cloves
          • Onions – 2
            • Carrots – 500 g
              • Potatoes – 500 g
                • Laurier – 2 sheets
                  • Salt
                    • Pepper

                        Spezzatino beef

                        Preparation of beef spezzatino

                        To start, clean, peel and finely chop the garlic and onion.

                        Put everything in a pot, add a little olive oil and cook over medium heat until onion is golden. Then add the beef pieces and bay leaves. Fry a few minutes then add the tomatoes, salt and pepper. Cover the casserole and cook for an hour and a half.

                        Meanwhile, peel the potatoes and carrots, cut into large cubes and dip the potatoes in water to avoid darkening.

                        Spezzatino beef

                        After the hour and a half passed, add the carrots and half an hour later, the potatoes. Once baked potatoes (count even half an hour), turn off the heat and let stand a few minutes. Serve di manzo spezzatino with a drizzle of olive oil and fresh bay leaf.


                        To cook this dish, we recommend using a good quality meat, the same as beef bourguignon. Cook everything well covered to retain moisture and do not remove the lid that if, at the end of cooking, spezzatino seems too much liquid.

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