• Recipes
  • Dinner
  • Air Fryer
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Dinner
  • Air Fryer
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Dinner
  • Air Fryer
  • About
  • Subscribe
×
Home » Recipes » Beef

Spezzatino Italian Beef Stew

Published: Oct 7, 2025 by Kate

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Serving dish of stew, with text: Slow Cooker Spezzatino Italian Beef Stew.
Dish of stew, with text: Slow Cooker Spezzatino Italian Beef Stew.

Slow cooker spezzatino is a rich Italian beef stew with red wine, tomatoes, and fresh herbs. Perfect with bread, polenta or potatoes.

Serving dish of spezzatino Italian beef stew on a table.

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.

Jump to:
  • What is Spezzatino di Manzo?
  • Why You'll Love This Recipe
  • Ingredients
  • How to make Spezzatino Italian Beef Stew
  • Serving Suggestions
  • Variations
  • Storage, Freezing, Make-Ahead Advice
  • More Stew Recipes
  • Recipe Tips
  • FAQs
  • 📖 Recipe
  • 💬 Comments

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.
A serving spoon coming out of a dish of spezzatino Italian beef stew on a table.

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.

Searing the beef in a skillet.

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.

Cooking the soffritto - diced carrots, onions and celery - in the skillet.

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.

Adding tomato paste to the pan.

Stir in the garlic and tomato paste, cooking for 1 minute more. 

Red wine bubbling in the soffritto.

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.

Ingredients added to the slow cooker.

Add the tomatoes, broth, bay leaves, rosemary, thyme, and potatoes (if using). Stir gently.

Partially cooked slow cooker spezzatino Italian beef stew.

Cook on low for 8 hours or high for 4 hours.

Cooked spezzatino di manzo Italian beef stew.

Remove and discard the herb sprigs and bay leaves. Taste and adjust seasoning. Garnish with chopped parsley.

Close up of spezzatino di manzo - Italian beef stew on a table.

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

  1. White wine instead of red for a lighter flavor.
  2. Add mushrooms for extra umami.
  3. Use lamb instead of beef.
  4. Swap potatoes for turnips or parsnips.
  5. Add olives for a southern Italian touch.
  6. Use pearl onions instead of regular onions.
  7. Make it spicy with red pepper flakes.
  8. Add pancetta at the start for smoky depth.
  9. Cook without potatoes and serve only over polenta.
  10. 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

  • Table with a bowl of slow cooker beef stew.
    Irish Slow Cooker Beef Stew
  • Close up of Spanish chicken and potatoes.
    Spanish Chicken Stew
  • Bowl of venison stew with potatoes.
    Venison Stew
  • Spoon in a bowl of stovetop beef stew.
    Stovetop Beef Stew

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

What is the best cut of beef for spezzatino?

Beef chuck is ideal because it becomes tender and flavorful with slow cooking.

Can I make spezzatino without wine?

Yes. Replace the wine with extra broth and a splash of balsamic vinegar for depth.

Can I cook spezzatino on the stovetop instead?

Yes. Simmer gently for 2-3 hours until the beef is tender.

What should I serve with spezzatino?

Polenta, bread, potatoes, pasta, or rice are all excellent pairings.

Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!

📖 Recipe

Serving dish of spezzatino Italian beef stew on a table.

Slow Cooker Spezzatino Italian Beef Stew

Slow cooker spezzatino di manzo is a rich Italian beef stew with red wine, tomatoes, and fresh herbs. Serve with polenta, bread or potatoes.
No ratings yet
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: beef stew, slow cooker beef stew, spezzatino
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours 15 minutes minutes
Total Time: 4 hours hours 30 minutes minutes
Servings: 6
Calories: 397kcal
Author: Kate | You Say Potatoes
Prevent your screen from going dark

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.
Tried this recipe?Head down to the comments and give it a star rating!

Notes

Serving Suggestions
  • 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

Calories: 397kcal | Carbohydrates: 6g | Protein: 31g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 480mg | Potassium: 752mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3507IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg

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.

More Beef Recipes

  • Looking down at a bowl of copycat Cracker Barrel Roast Beef with gravy.
    Copycat Cracker Barrel Roast Beef
  • A wooden table with a serving dish of homemade hamburger helper cheeseburger macaroni.
    Cheeseburger Macaroni
  • A plate with three quesabirria tacos and a side of sauce.
    Quesabirria Tacos
  • Bowl of dutch oven beef and bean chili topped with sour cream and shredded cheddar cheese.
    Dutch Oven Chili

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Kate cooking.

Hi, I'm Kate! You Say Potatoes, I say, well, potatoes. I'm a cookbook author and journalist from the Pacific Northwest. Here you'll find easy, budget-friendly recipes made from scratch.

More about me →

Popular Recipes

  • Side view of a plate of Outback Steakhouse bread with one piece sliced and one with butter.
    Outback Steakhouse Bread copycat
  • Cooked chicken legs in air fryer.
    Air Fryer Chicken Legs (Drumsticks)
  • Serving dish of cooked cabbage with butter melting into it and pepper on top.
    Buttered Cabbage
  • Platter of raw vegetables and copycat ranch sauce.
    Wingstop Ranch Recipe (copycat)
Collage of press logos.

Healthy Recipes

  • Teriyaki salmon on a plate.
    Teriyaki Salmon (Air Fryer)
  • Close up of a salad topped with grilled shawarma chicken.
    Chicken Shawarma Salad
  • Looking down at a dish of mango black bean salad.
    Mango Black Bean Salad
  • Plate of Moroccan chicken couscous with harissa yogurt sauce.
    Moroccan Chicken Couscous

Footer

↑ back to top

Information

  • Privacy Policy
  • Disclaimer
  • Cookie Policy
  • Website Accessibility Statement

Newsletter

  • Sign Up! for emails and updates

Partner Site

  • Veggie Desserts

Contact

  • Contact
  • About Me

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 You Say Potatoes

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this recipe!
We all loved this recipe and I'm sure I'll make it again and again!

Or write in your own words:

A rating is required
A name is required
An email is required