Go Back Email Link
–+ servings
A square photo with a pink plate with tagliatelle and Italian stew

Slow Cooker Spezzatino di Manzo

Andréa
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.
Prep Time 15 minutes
Slow Cooking 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine European Cuisine, Italian, Mediterranean
Servings 4 persons
Calories 996 kcal

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.

Ingredients you need per step are listed below the step in Italic

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
  • 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.
    The fried meat is spooned onto the vegetable mix in the slow cooker.
  • Add the wine, sieved tomatoes, and water to the slow cooker.
    In the slow cooker, the sieved tomatoes are poured over the meat mix
  • 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

1. Chuck roast: is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
2. Red wine
  •  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.
3. Larger portion? With almost all recipes, you can press the 2x button, but not with a slow cooker recipe. If you double the weight of meat, add ½ cup (120 ml) extra water or beef stock.
4. Slow cooker: Turn on the slow cooker on low setting for 8 hours or on high setting for 5 hours to get delicious beef stew.
5. Storage
  • 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

Calories: 996kcal | Carbohydrates: 94g | Protein: 61g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 267mg | Sodium: 883mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3102IU | Vitamin C: 11mg | Iron: 10mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
QR Code linking back to recipe