Spezzatino di manzo
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Serves:     people
Notes from Anna

Italian beef stew. A pot of meltingly tender beef & vegetables.  This Italian beef stew is rich in protein and iron from the beef and Jerusalem artichokes and a brilliant source of antioxidants, vitamins and fibre from all the herbs and vegetables.   Any leftovers are even more delicious warmed up the following day.

To freeze, cool the beef completely and feeeze for up to 2 months, defrost in the fridge overnight, then re-heat thoroughly before serving.



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  1. Rinse the meat and pat dry with kitchen paper.
  2. Warm the oil in a large saucepan. Add the sprigs of rosemary and thyme and the beef. Turn quickly to ensure the meat is browned all over.
  3. Pour in the wine and let it bubble for a couple of minutes. Then turn the heat down, cover the pan with a lid and simmer for 40 minutes.
  4. Meanwhile, peel the carrots and parsnips and chop them into large chunks.
  5. Trim the leeks, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water.
  6. Peel the Jerusalem artichokes and cut into chunks. Put them in a bowl of water and lemon juice.
  7. Boil a kettle and make up the stock according to the packet instructions.
  8. Add the vegetables and stock to the meat, replace the lid and continue cooking over a very low heat for another hour.
  9. Discard the herb sprigs, season with a generous grind of black pepper and serve immediately.

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