Slow cooker spezzatino is a rich Italian beef stew with red wine, tomatoes, and fresh herbs. Perfect with bread, polenta or potatoes.
Spezzatino is Italy's answer to beef stew. Every region has its own version, but the idea is the same: chunks of beef cooked slowly with vegetables, tomatoes, wine, and herbs until the meat is tender and the sauce is deeply flavorful.
I love this dish because it bridges comfort and tradition. It's hearty and filling, but it doesn't require fancy ingredients.
A good cut of stewing beef, a bottle of wine you'd happily drink, and a few vegetables you probably already have in your kitchen are enough.
The slow cooker does the work while you get on with your day, and by the evening you have a stew that tastes like it's been simmering on a grandmother's stove in Tuscany.
The flavors are rustic but layered. There's richness from the beef, sweetness from the carrots and onions, depth from the wine, and freshness from the herbs.
You can keep it simple with just potatoes in the stew, or you can serve it spooned over creamy polenta, pasta, or even crusty bread.
Slow cooker spezzatino is one of those recipes that proves simple ingredients and time can create something extraordinary.
I'd love to hear how you make it your own. Do you prefer it with potatoes, or do you serve it over polenta like in Italy? Let me know after you've tried it.
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What is Spezzatino di Manzo?
Spezzatino di manzo is a traditional Italian beef stew made by slowly simmering chunks of beef with aromatic vegetables, tomatoes, red wine, and herbs until the meat becomes tender and the sauce rich and flavorful.
This is classic Italian comfort food that's hearty, rustic, and deeply satisfying. It's often served with polenta, mashed potatoes, or simply a slice of crusty bread to soak up the sauce.
Every region of Italy has its own take on spezzatino di manzo. In Tuscany, it's often served with polenta; in Veneto, you might see white wine used instead of red; in the south, more tomatoes appear in the sauce.
Despite the variations, the essence is the same: simple ingredients, slow cooking, and bold, homely flavor that represents the spirit of Italian cucina povera: making something extraordinary out of humble ingredients.
Why You'll Love This Recipe
- It uses affordable ingredients.
- The slow cooker does the work for you.
- It's freezer-friendly and great for meal prep.
- A hearty and rustic authentic Italian recipe.
- The flavor is deeply savory, with layers of herbs and wine.
- It's versatile: serve with bread, potatoes, or polenta.
- It's naturally gluten free (if served without bread).
- It's a classic comfort food with a European touch.
Ingredients
You only need simple pantry ingredients for this recipe!
- Beef chuck. The best cut for slow cooking because it becomes tender and juicy. You can substitute with brisket or stewing beef.
- Olive oil. Adds richness and helps with browning. Neutral oil works if you don't have olive oil.
- Onion. Provides sweetness and depth. Shallots can be used for a milder flavor.
- Carrots. Bring a subtle sweetness that balances the wine and tomatoes.
- Celery. Adds an earthy base note. Fennel stalks can be a twist.
- Garlic. Sharpens and deepens the flavor. Use fresh cloves rather than powder.
- Tomato paste. Concentrated tomato flavor that thickens the sauce.
- Red wine. Adds acidity and depth. Use something medium-bodied like Chianti.
- Chopped tomatoes. Give body to the stew. Fresh or canned both work.
- Beef broth. Enhances the savory flavor. Vegetable broth can work in a pinch.
- Bay leaves. Bring subtle herbal depth.
- Rosemary. Strong, pine-like aroma that defines the dish.
- Thyme. Earthy and slightly floral. Oregano can be a backup.
- Potatoes (optional). Make it heartier. If not using, serve with polenta or bread.
- Parsley. Bright garnish that balances richness.
See the recipe card for quantities and method.
How to make Spezzatino Italian Beef Stew
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Heat 2 tablespoons of the olive oil in a skillet. Season the beef cubes with salt and pepper, then sear the beef in batches until browned. Transfer to the slow cooker.
In the same skillet, add the final tablespoon of oil, then add the onion, carrots, and celery. Cook 5-6 minutes until softened but not browned.
Stir in the garlic and tomato paste, cooking for 1 minute more.
Deglaze the pan by pouring the red wine into the hot pan, stirring, bubbling and scraping up the browned bits. Simmer for 2-3 minutes. Transfer everything to the slow cooker.
Add the tomatoes, broth, bay leaves, rosemary, thyme, and potatoes (if using). Stir gently.
Cook on low for 8 hours or high for 4 hours.
Remove and discard the herb sprigs and bay leaves. Taste and adjust seasoning. Garnish with chopped parsley.
Serving Suggestions
Over creamy polenta (very traditional in northern Italy 🍽️).
With mashed potatoes or simply alongside the potatoes stewed inside.
With crusty Italian bread to mop up the sauce.
A glass of Chianti or Barolo to pair.
Some regions add peas near the end of cooking (especially in spring), while others keep it simple with just the soffritto vegetables.
Variations
- White wine instead of red for a lighter flavor.
- Add mushrooms for extra umami.
- Use lamb instead of beef.
- Swap potatoes for turnips or parsnips.
- Add olives for a southern Italian touch.
- Use pearl onions instead of regular onions.
- Make it spicy with red pepper flakes.
- Add pancetta at the start for smoky depth.
- Cook without potatoes and serve only over polenta.
- Add peas near the end for sweetness and color.
Storage, Freezing, Make-Ahead Advice
- Store leftovers in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Freeze in airtight containers for up to 3 months.
- Thaw overnight in the fridge before reheating.
- This stew actually tastes better the next day as the flavors meld.
More Stew Recipes
Recipe Tips
- Brown the beef well for maximum flavor.
- Use a wine you would drink, not just "cooking wine."
- Don't skip the tomato paste, it's key for richness.
- Remove the bay leaves and rosemary sprig before serving.
- If the sauce is too thin, let it cook uncovered for 20 minutes on high.
FAQs
Beef chuck is ideal because it becomes tender and flavorful with slow cooking.
Yes. Replace the wine with extra broth and a splash of balsamic vinegar for depth.
Yes. Simmer gently for 2-3 hours until the beef is tender.
Polenta, bread, potatoes, pasta, or rice are all excellent pairings.
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📖 Recipe
Slow Cooker Spezzatino Italian Beef Stew
Equipment
- Skillet
- Slow Cooker / Crockpot
Ingredients
- 2 lbs beef chuck cut into 1½ inch cubes
- 3 tablespoons olive oil
- 1 large onion finely chopped
- 2 medium carrots sliced into rounds
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 14 ounce can chopped tomatoes 14 oz / 400 g (or 2-3 fresh ripe tomatoes, peeled & chopped)
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 4 sprigs fresh thyme or 1 teaspoon dried
- 2 medium potatoes cubed (optional - some versions include them, others serve stew over polenta instead)
- Salt & freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat 2 tablespoons of the olive oil in a skillet over a medium heat. Season the beef cubes with salt and pepper, then sear the beef in batches until browned. Transfer to the slow cooker.
- In the same skillet, over a medium/low heat, add the final tablespoon of oil, then add the onion, carrots, and celery. Cook 5-6 minutes until softened but not browned. Stir in the garlic and tomato paste, cooking for 1 minute more.
- Deglaze the pan by pouring the red wine into the hot pan, stirring, bubbling and scraping up the browned bits. Simmer for 2-3 minutes. Transfer everything to the slow cooker.
- Add the tomatoes, broth, bay leaves, rosemary, thyme, and potatoes (if using). Stir gently.
- Cook on low for 8 hours or high for 4 hours.
- Remove and discard the herb sprigs and bay leaves. Taste and adjust seasoning. Garnish with chopped parsley.
Notes
- Over creamy polenta (traditional in northern Italy).
- With mashed potatoes or add potatoes to the stew.
- With crusty Italian bread to mop up the sauce.
- A glass of Chianti or Barolo to pair.
- Some regions add peas near the end of cooking (especially in spring), while others keep it simple with just the soffritto vegetables.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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