Stufato di Manzo is a traditional Italian beef stew, slow-cooked in a rich sauce made with broth, red wine, tomato paste, and herbs. It is often served with polenta.

Unlike Spezzatino di Manzo, Stufato consists of larger chunks of meat that are simmered slowly until they become incredibly tender and flavorful.

Why you will love this recipe

This Italian beef stew will surprise you with its rich flavor and melt-in-your-mouth meat, even when made with lower-quality cuts.
Using just simple ingredients you likely already have in your pantry, you’ll achieve incredible results with ease.
Plus, this Italian beef stew that’s packed with tender beef is best to eat the next day, so you can make it in advance.

Italian Beef Stew Ingredients

beef, cut into large chunks (2×2 cm)

The best cuts for this recipe are chuck roast or brisket. These cuts are ideal for slow cooking and will result in tender, flavorful meat. Round roast, a popular choice for spezzatino di manzo, is also an acceptable alternative, though it may not be as tender as chuck or brisket when you braise it.

garlic

fresh garlic, minced is the best choice, however you could also use garlic powder as a substitute. Use 2 teaspoons of garlic powder for 4 cloves of fresh garlic.

red wine

If you want to get the best flavors, go for dry red wines like Chianti, Merlot, or Cabernet Sauvignon. You can also use rosso but avoid sweeter wines, as they can affect the balance of the stew. You can also skip the wine and use only the beef stock for alsohol free alternative.

tomato paste

For the most authentic flavor, use Italian tomato paste, like those found in traditional Italian recipes. Mutti or La San Marzano. You can also use homemade tomato sauce but reduce the liquid content slightly to ensure the sauce is thick enough. Similar tomato base has this Mexican Picadillo recipe.

1 bunch sage, fresh

Fresh sage adds a fragrant, earthy flavor. If using dried sage, use about 1 to 1.5 teaspoons.

1 bunch rosemary, fresh

Fresh rosemary gives a piney, aromatic touch to the stew. If using dried rosemary, use about 1 teaspoon. Dried rosemary is stronger, so be careful not to overpower the dish.

beef broth

brown sugar

brown sugar adds a deeper, more caramelized flavor, but you can use white sugar too.

pinch of saffron

add an unique, earthy flavor and comfort food appeal. and a golden hue to the sauce. While it’s an optional ingredient, it adds a layer of complexity to the stew.

bay leaves

Vegetable Oil

You can also use butter instead of oil

How to make Stufato di Manzo

First step: Sear the beef

Add 2 tablespoons of oil to a large pot and heat it over medium-high heat. When the oil is rippling add the beef, split into two batches. Carefully place half of the beef cubes into the hot oil without overcrowding the pot. You want to sauté the pieces until they brown, not steam , overcrowding will release too much liquid.
Let the beef develop a deep brown crust on all sides, turning the pieces as needed. A fond (brown bits) will form on the bottom of the pot, this will add rich flavor to the sauce. Remove the browned beef and repeat with the remaining cubes.

Second step: Add garlic

Crush the garlic and add it to the pot with the seared beef. Stir briefly until fragrant.

Third step: Add saffron and tomato paste

Bloom the saffron by soaking it in 1 tablespoon of hot water. Add the saffron water and tomato paste (or homemade tomato sauce) to the beef. Stir well to coat the meat with the sauce using a wooden spoon.

Fourth step: Add herbs

Finely chop the sage and rosemary. Stir them into the mixture.

Fifth step: Deglaze with wine

Pour in the red wine, scraping the bottom of the pot to loosen all the flavorful browned bits. Reduce the heat, add brown sugar, salt, and pepper.

Sixth step: Add broth

Let the wine cook down for a few minutes, until it has evaporated slightly. Then pour in the beef broth.

Seventh step: Simmer

Add two bay leaves. Cover the pot with a lid and let the stew simmer gently over low heat for about 1 hour.

Eigth Step: Adjust flavor and consistency

After 1 hour, check the stew if meat is tender. Taste and adjust seasoning with salt and freshly ground pepper. If the sauce is too thick, add a little more broth. If you want a richer flavor, stir in a bit more tomato paste. You can also cook at a simmer, uncovered, until the sauce thickens slightly.

Ninth step: Finish with fresh herbs

Before serving, sprinkle more chopped fresh herbs over the stew for a burst of fresh flavor.

Variations

Add diced pancetta at the beginning with the beef for a deeper flavor.

To make the stew with vegetables, sauté diced onion, chopped celery, and carrot for a soffritto base.

For a heartier stew, add the chopped carrots and potatoes after deglazing with wine. Let them simmer with the beef until tender.

Swap or add thyme for a different herbal note. Fresh or dried thyme pairs beautifully with beef.

Sauté chopped onion with the beef for a sweeter, more aromatic base.

Serving suggestions

Polenta:
Traditionally, Stufato di Manzo is served over polenta, which soaks up the rich sauce beautifully.
Mashed Potatoes:
For a comforting meal, spoon the stew over buttery mashed potatoes.
Rustic Bread:
Serve with a thick slice of crusty bread to mop up every bit of the flavorful sauce.
Pasta:
Toss the stew with wide pasta noodles like pappardelle for a hearty Italian meal.
Rice:
Plain white or brown rice also pairs well, letting the beef and sauce shine.