Spezzatino di Manzo from the Slow Cooker: tender, juicy beef that slowly simmers in a delicious tomato sauce with Italian herbs. The scents are delicious; the work is minimal. This recipe is the ultimate Italian comfort food.
Served with tagliatelle, you have a tasty meal that is on your plate after a few hours without having to worry about it. Enjoy this delicious Italian stew!
Italian Beef Stew (Slow Cooker)
The kids love Italian cuisine, and I enjoy using the slow cooker. And, of course, this combination had to lead to a delicious recipe that was also very easy to make.
And to say that this spezzatino di Manzo was popular was an understatement. The slow cooker pan was almost scraped clean. The tomato sauce and the tender beef gave a delicious taste that was nice, spicy, and fresh, and the creamy tagliatelle matched it very well.
And when the kids also asked if it could be put on the table again soon (of course, that is possible!) I knew for sure that I had to share this recipe with you!
Crockpot Italian Spezzatino di Manzo
Spezzatino di Manzo is a classic Italian beef stew. It is very popular in Italy, and each region has its own variant. It is a stew where the meat is slowly cooked in a spicy tomato sauce.
That is why it is so suitable for the slow cooker. The beef is slowly stewed in a tasty sauce without packages and bags. But with carrot, celery, onion, tomatoes, wine, and herbs. This is a perfect choice if you want to serve an Italian savory meal!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ onion, finely chopped
- 1 stalk celery, washed and diced
- 1 carrot, scraped and diced
- 2 cloves garlic, pressed
- 2 pounds chuck roast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅓ cup red wine
- 14 oz. sieved tomatoes
- ½ cup water
- 1 beef stock cube
- ½ oz. fresh Italian herb mix, tied together with a string
- 1 pound tagliatelle, prepared according to the package instructions.
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the oil and butter in a frying pan and add the onion, celery, and carrot. Fry for five minutes on low heat.
- A white frying pan in which celery, garlic, carrot, and onion are fried
- Add the garlic and stir-fry for 30 seconds. Remove the vegetable mix from the pan with a slotted spoon and place in the slow cooker.
- Sprinkle the meat with salt and pepper and fry in the remaining oil/butter mixture until brown on all sides. Place in the slow cooker.
- The fried beef is added to the vegetable mix in the slow cooker.
- Add the wine, sieved tomatoes, and water to the slow cooker.
- Crumble the stock cube over the pan of the slow cooker and stir everything together. Place the fresh herbs on top and put the lid on the slow cooker. Turn on low for 8 hours.
- Just before serving, prepare the tagliatelle. Remove the Italian herbs and serve with the spezzatino de manzo. Tasty!
Notes
- Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux.
- Would you rather not use red wine? Then, replace that with the same amount of beef stock.
- Refrigerator: Cool the Spezzatino di Manzo quickly. You can keep this covered in the fridge for up to two days.
- Freezer: Allow the meat to cool quickly and place in an airtight freezer container or bag and freeze. This will keep it suitable for up to 3 months. Let thaw in the refrigerator.
- Reheat: Heat the Italian beef stew over medium heat while stirring until hot.
Nutrition
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