Spezzatino di Manzo

Ingredients

Olive oil

2 tablespoons

Beef stew meat

2 pounds, cut into bite-sized pieces

Salt

to taste

Black pepper

to taste

Thyme

2 teaspoons, fresh or 1 teaspoon dried

Rosemary

2 teaspoons, fresh or 1 teaspoon dried

Bay leaves

2

Beef broth

4 cups

Red wine

1 cup

Tomato paste

2 tablespoons

Garlic

4 cloves, minced

Celery

2 stalks, chopped

Carrots

2, chopped

Onion

1, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and cook for an additional minute to enhance the flavors.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
6. Return the browned beef stew meat to the pot and add the beef broth, bay leaves, rosemary, thyme, and additional salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is fork-tender.
8. Before serving, remove the bay leaves, rosemary, and thyme sprigs. Adjust the seasoning if necessary.
9. Serve hot with crusty bread for dipping or over cooked pasta for a heartier meal.