### How to Make It:
1. **Brown the beef** in olive oil until well-seared. Set aside.
2. **Sauté the soffritto** (onion, garlic, carrot, celery) until fragrant and golden.
3. Stir in tomato paste, deglaze with red wine (if using), and return the beef to the pot.
4. Add broth, herbs, and simmer gently — low and slow — for 1.5 to 2 hours, until the beef is tender and the flavors are deep and developed.
5. Adjust seasoning, add peas or potatoes if desired, and serve hot.
### Serve With:
* Creamy **polenta** for a classic Northern Italian pairing
* **Mashed potatoes** or pasta
* Or keep it simple with **a chunk of rustic bread** to soak up the juices
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**The Soul of Italian Home Cooking**
Spezzatino di Manzo isn’t just a meal — it’s a tradition, passed from nonna to mamma to you. It’s the kind of dish that invites people to linger at the table, savoring the warmth and depth in every bite.
Whether you’re cooking for Sunday dinner or meal prepping for the week, this Italian beef stew is both practical and delicious — a reminder that the best meals are often the simplest.
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Would you like a printable version of the full recipe or regional variations like Tuscan or Venetian-style Spezzatino?
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