This Italian beef stew, known in Italy as Spezzatino di Manzo, has been my cold-weather anchor for years. I first discovered this combination while cleaning out the pantry on a rain-soaked November weekend when I wanted something both simple and soulful. The result is a dish that marries deep beef flavor with gentle acidity from balsamic and red wine, softened by carrots and celery and rounded with the smoky richness of pancetta. The texture is the real comfort: cubes of chuck that become fork-tender after long, slow cooking and a glossy, spoon-coating sauce that warms you from the inside out.

What makes this stew special to me is how it gathers people. I remember serving it at a family reunion when an unexpected snowstorm trapped everyone inside. Plates were passed around, conversations slowed, and the room filled with the smell of slow-cooked beef and rosemary. It is a flexible recipe that tolerates pantry swaps, improves overnight, and tastes even better reheated the next day. If you want one pot to rely on for dinner parties, holiday leftovers, or a simple weeknight supper that feels like a hug, this is it.

Ingredients

• Chuck steak, 2 pounds: Choose well-marbled chuck for the best melting texture when braised. Chuck converts connective tissue into gelatin during slow cooking, creating a silky sauce. Brisket or round can be used but may need slightly longer cooking for the same tenderness.
• Pancetta, 3.5 ounces: Pancetta adds salty, porky depth. If unavailable, use thick-cut bacon or omit for a leaner stew. Pat it dry before sautéing so it crisps and renders fat.
• Onion, 1 large: Any variety will work, but sweet yellow onion caramelizes nicely and adds a background sweetness that balances the tomato paste and vinegar.
• Carrots, 2 medium: Cut into bite-sized rounds so they soften evenly and contribute natural sweetness that complements the beef.
• Celery, 2 stalks: Adds aromatic backbone and slight bitterness that brightens the broth. Fennel can be substituted for a more aniseed note.
• Sea salt and black pepper: Start with 2 teaspoons salt and 1 teaspoon freshly cracked black pepper and adjust at the end. Remember that store-bought broth can be salty, so taste before final seasoning.
• Brown sugar, 1 teaspoon (optional): A touch helps balance acidity from tomatoes and vinegar; honey can be used instead for a floral note.
• Crimini mushrooms, 7 ounces: Give an earthy umami lift and soak up braising liquids. Button mushrooms are a fine substitute.
• Garlic, 4 cloves: Slice thinly so it softens and infuses the sauce without becoming bitter.
• Tomato paste, 2 tablespoons: Cook it briefly with the vegetables to develop caramelized flavor and remove raw tomato taste.
• Balsamic vinegar, 2 tablespoons: Adds sweet acidity and complexity; red wine vinegar can be used but taste carefully as it is sharper.
• Red wine, 1/3 cup: Use a medium-bodied dry wine such as Chianti or Sangiovese. Replace with extra beef broth if avoiding alcohol.
• Beef broth, 2 1/2 cups: Homemade or low-sodium store-bought both work. The broth carries most of the stew flavor so choose quality.
• Bay leaf and rosemary: One bay leaf and a small sprig of rosemary add classical Italian aromatics—remove before serving.
• Cornstarch, 2 teaspoons: Mixed with a little water to make a slurry and stirred in at the end to slightly thicken the sauce without clouding it.
• Optional garnishes: Fresh parsley and grated Parmesan bring brightness and savory finishing notes when serving.

Instructions

Prepare and Preheat: Preheat the oven to 320 degrees Fahrenheit. While the oven warms, trim excess fat from the chuck and cut it into 1 to 1 1/2-inch cubes. Pat the beef very dry to encourage browning, and season lightly with salt and pepper. Sear the Beef: Heat two tablespoons of olive oil in a heavy casserole or Dutch oven over medium-high heat until shimmering. Work in batches so the meat does not steam. Sear cubes until deeply browned on all sides, 3 to 4 minutes per side, and transfer to a bowl. The brown crust is where much of the stew's savory flavor originates. Cook the Pancetta and Vegetables: Add the pancetta to the same pot and cook until the fat renders and the edges are crisp, about 4 minutes. Remove and reserve with the beef. Lower the heat to medium, add the diced onion, celery, and carrots, and sauté until soft and beginning to color, about 6 to 8 minutes. Stir in sliced garlic and mushrooms and cook until the mushrooms release their liquid. Deglaze and Build the Sauce: Pour in one third cup of red wine to deglaze the pan, scraping up the fond from the bottom. Stir in two tablespoons of tomato paste and two tablespoons of balsamic vinegar and cook for 2 minutes to remove the raw tomato flavor. Return the beef and pancetta to the pot, add two and a half cups of beef broth, one bay leaf, a sprig of rosemary, one teaspoon of brown sugar if using, and bring to a gentle simmer on the stovetop. Low and Slow Braise: Cover the casserole tightly with a lid and transfer to the preheated oven. Braise for about 90 minutes, then check for tenderness. If pieces are not fork-tender, return to the oven and continue braising, checking every 30 minutes until soft. The goal is a sauce that is rich and the meat that falls easily apart. Finish and Thicken: When the beef is tender, remove the casserole from the oven. Mix two teaspoons of cornstarch with an equal amount of cold water to make a slurry and whisk it into the stew on the stovetop over low heat. Simmer gently for 5 to 10 minutes until the sauce is slightly thickened. Discard the bay leaf and rosemary stem before serving, and adjust salt and pepper to taste. Serve: Spoon the stew into shallow bowls and garnish with chopped parsley and a light grating of Parmesan if desired. Serve with crusty bread, creamy polenta, or buttered egg noodles to soak up the sauce.

Storage Tips

Cool the stew to room temperature before refrigerating to protect texture and flavor. Store in an airtight container for up to four days. For freezing, portion into single-meal containers and freeze for up to three months; thaw in the refrigerator overnight before reheating gently on the stovetop. Avoid boiling the stew when reheating as intense heat can break down the meat fibers and dry out the sauce. Instead, warm slowly over low heat, adding a splash of broth if needed to loosen the sauce.

Ingredient Substitutions

Brisket or round roast can replace chuck if that is what you have on hand; expect a slightly different texture and possibly longer cook time. Pancetta can be substituted with bacon for more readily available smoky flavor. For an alcohol-free version, use an equivalent amount of beef broth and a teaspoon of balsamic to maintain acidity. If you need a gluten-free thickener alternative, use arrowroot powder in the same quantity as cornstarch.

Serving Suggestions

Serve the stew over creamy polenta, buttered egg noodles, or mashed potatoes to sop up the sauce. For a lighter meal, present it with a simple green salad dressed in lemon and olive oil. Garnish with parsley and a shave of aged Parmesan or a spoonful of gremolata to add brightness. It also pairs beautifully with roasted root vegetables in winter or a basket of crusty bread for dipping.

Cultural Background

Spezzatino di Manzo is a classic Italian method of slowly cooking smaller pieces of beef until tender. Regional variations exist across Italy with different herbs, the addition of tomato, or the use of pork fat for depth. In northern Italy, shorter, fattier cuts are common and polenta is often served alongside, while southern versions may have a stronger tomato presence and a hint of heat from red pepper flakes.

Seasonal Adaptations

In winter, add root vegetables like parsnips and turnips to make the stew heartier. In spring, lighten the dish by increasing mushrooms and finishing with fresh herbs such as basil or tarragon. For holiday gatherings, double the recipe and serve from a warm casserole on the table. A splash of aged balsamic just before serving deepens flavor for festive occasions.

Meal Prep Tips

Make the stew a day ahead to let flavors develop. Store in the refrigerator overnight and reheat slowly the next day; the sauce will settle into a richer texture and the meat will be more tender. Portion into individual containers for lunches, and include a small container of freshly grated Parmesan to add at mealtime. Label frozen portions with the date so you use them within three months for best quality.

There is a simple joy in ladling this stew into bowls on a chilly night. It asks little and gives a lot, bringing comfort and warmth with every spoonful. Try it once and you will find it becomes one of those dishes that family and friends request again and again.