Easy Italian beef stew
Easy Italian beef stew, a comfort food perfect when the temperature start to cool down a bit
As summer draws to a close, the cooler temperatures make me want to cook warmer foods like this easy Italian beef stew. “Spezzatino” in Italian, that literally means small cuts. I personally do not love beef meat and eat it a couple of times a month, if less. Stews, however, are definitely something I enjoy. If you prefer pork however, you can take a look at my pork stew recipe.
Want to make delicious stews without breaking the bank? You can use cheaper cuts of meat that are actually more flavorful. Stews are super easy to make and save you a ton of time. You can whip up a stew in a pressure cooker in half the time, or even make it in a slow cooker in the morning and have dinner ready when you get home.
If you do not have a pressure cooker or a slow cooker, I really recommend using a heavy bottomed pan or a cast iron enameled pot. You can find also cheaper versions of the most famous ones that work great. They are perfect for slow cooking roasts and stews.
How to choose the meat for beef stew
When you buy meat from your butcher, always ask them for the best cut to make your recipe. They usually know best which cut will best suit your needs. The most important thing when buying beef is its origin. I usually buy meat from a farm, where I can see how the animals are raised. I’m also lucky enough to have an old friend’s family running the farm, and nowadays that is priceless.
Beef meat can be full of antibiotics, so buying from small organic farms is best. Even more so if the animals are free to graze on pastures. Pasture-raised animals contain less saturated fats and are definitely a healthier choice.
My go-to cut is chuck or shank. The meat has a bit of fat, and it is tastier than other cuts. And it’s perfect for slow cooking. You’ll get a perfectly fork-tender meat with those cuts.
Easy beef stew: Pressure cooker and slow cooker tips
Stews are the perfect pair for both pressure cookers and slow cookers. I admit, my life in the kitchen would be very, very difficult without a pressure cooker. It saves me a lot of time, and it helps make delicious recipes with little to no washing up.
Pressure cooker
To make your beef stew in a pressure cooker, you can go the easy way: put all the ingredients in the pot, close the lid, and turn on the stove. Easy peasy. However, if you want to get a richer taste, you can brown the meat with some oil and then add the rest of the ingredients. A simple, quick step that will yield a far better result.
Slow cooker
Cooking a stew in a slow cooker is pretty much the same as if using a pressure cooker. You can put all the ingredients at once or brown the meat beforehand. In this case, the browning ensures a far better result. By sealing the meat on the outside, you’ll keep more moisture on the inside during the long cooking process.
Other ingredients and beef stew variations
As you may imagine, there are different variations of the classic easy Italian beef stew recipe. This beef and potato stew is probably the most common. Nevertheless, you can find other recipes like beef and peas or beef and bean stew. The basic recipe is always the same: a soffritto base, meat, tomato passata, and then you can decide what to add. You can also add both peas and potatoes. You can skip the tomato and make a “spezzatino in bianco”, as we call it in Italy.
Easy Italian beef stew
Ingredients
- 800 g beef shank or chuck
- ½ glass of red wine
- ¼ cup tomato passata
- 5 medium-sized potatoes
- 1 cup chopped carrot, onion and celery
- extra virgin olive oil
- parsley
- salt and pepper
- chili flakes optional
Instructions
- Heat a large, heavy-bottomed pot or an enameled cast iron pot.
- When the pot is hot enough, add the oil and the meat. Let the meat brown on all sides for a couple of minutes.
- Add the soffritto base and the wine. Let the wine evaporate and then add the passata, salt and pepper. Cover with a lid and let it simmer on very low for two to three hours, depending on the size of the beef chunks.
- Check and mix every once in a while, and if it becomes too dry, you can add some water or stock.
- While the meat is cooking, wash, peel, and cut the potatoes into chunks. The size should be similar to that of the meat. Keep the potatoes in a bowl with water to prevent browning.
- After around 90 minutes of cooking, add the drained potatoes, cover again, and let it cook for another 60 minutes, or until the potatoes are done and the meat is fork-tender.
- Let the stew rest for a few minutes before serving.
