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Spezzatino di Manzo Lombardo — Italian Beef Stew with Rosemary, Sage & Potatoes

Spezzatino di Manzo Lombardo captures the heart of Northern Italy, where simple ingredients become a deeply comforting stew. In Lombardy and Veneto, this dish brings families together around the table, marrying fork-tender beef chuck with a fragrant soffritto of onion, carrot and celery. A dusting of flour on the meat creates a velvety sauce when deglazed with crisp white wine and enriched by savory beef stock. Fresh rosemary, sage and a bay leaf infuse herbal warmth while crushed peppercorns lend a gentle bite. Potatoes are added late in the braise so they hold their shape and naturally thicken the cooking liquid. The result is a glossy, aromatic ragù that tastes even richer the next day. Serve it over creamy polenta or alongside crusty bread to soak up every drop. Whether it’s a cozy weeknight supper or a leisurely Sunday feast, this spezzatino brings Italian tradition and slow-cooked flavor to your table.

Dinner | Italian | Dairy-Free | Beef Stew | Frying Pan | Pot | Beef Chuck | Extra Virgin Olive Oil | Onion | Potato | Sauteing | Searing | Simmering | Stirring | Weekend | Weeknight | Slow
Time to complete

Prep

10min

Cook

2h 40min

Wait

-

Total

2h 50min

Ingredients (Makes 2 servings)
  • 1 small white onion (≈100 g / 3.5 oz), finely chopped
  • 1 small carrot (≈60 g / 2 oz), finely chopped
  • ½ celery stalk (≈30 g / 1 oz), finely chopped
  • 3 tsp extra-virgin olive oil (15 ml / 1 tbsp)
  • 1 lb beef chuck (≈450 g), cut into 1 in (2.5 cm) cubes
  • 2 tbsp all-purpose flour (≈16 g)
  • ¼ cup dry white wine (60 ml)
  • 2 cups beef stock (480 ml)
  • 1 sprig fresh rosemary
  • 2 fresh sage leaves
  • 1 bay leaf
  • ½ tsp black peppercorns, lightly crushed (≈1 g)
  • Salt, to taste
  • 2 medium potatoes (≈300 g / 10.5 oz), cut into 1 in (2.5 cm) cubes
Nutrition Information (per 100g)
  • Calories: 684 kcal
  • Fat: 33 g
  • Protein: 53 g
  • Carbohydrates: 41 g
  • Fiber: N/A
Directions

Prepare the soffritto

  • 1. In a heavy-bottomed pot or deep skillet, heat 3 tsp (15 ml) olive oil over medium heat. Add onion, carrot and celery; cook, stirring, until onions turn translucent, about 5 minutes.

Dredge and sear the beef

  • 2. Pat beef cubes dry, then toss in 2 tbsp (16 g) flour to coat. Increase heat to medium-high; add beef in a single layer and sear until lightly browned on all sides, about 2–3 minutes.

Deglaze and start the braise

  • 3. Pour in ¼ cup (60 ml) white wine and scrape up any browned bits. When the wine has nearly evaporated, stir in 2 cups (480 ml) beef stock, rosemary, sage, bay leaf, peppercorns and a pinch of salt.

Simmer gently

  • 4. Bring to a bare simmer (small bubbles) over low heat—approximately 85–90 °C (185–195 °F). Cover and cook for 2 hours, stirring occasionally and adding a splash of water if it reduces too far.

Add potatoes and finish

  • 5. Stir in potato cubes, recover, and continue to simmer until potatoes are tender and sauce is glossy, 35–40 minutes more. Remove rosemary sprig and bay leaf.

Rest and serve

  • 6. Let stew rest off heat for 10 minutes. Season to taste and serve with creamy polenta or crusty bread to mop up the sauce.