Ingredients:
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1 kg (about 2.2 lbs) beef chuck, shoulder, or other stewing cut, cut into 3-4 cm (1.5 inch) cubes
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2 tablespoons all-purpose flour
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1 large onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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2 cloves garlic, minced
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200 ml dry red or white wine
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500 ml beef or vegetable broth
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1 tablespoon tomato paste
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2 bay leaves
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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3-4 potatoes, peeled and cut into large cubes (optional)
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Extra virgin olive oil
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Salt and freshly ground black pepper
Instructions:
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Prepare the Beef: Pat the beef cubes dry with paper towels. In a bowl, toss the beef with the flour, salt, and black pepper until evenly coated.
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Sear the Beef: In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium-high heat. Add the beef in a single layer (work in batches if necessary to avoid overcrowding) and sear on all sides until a deep brown crust forms. Remove the beef from the pot and set it aside.
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Sauté the Vegetables: Lower the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté until they are soft and fragrant, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute.
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Deglaze and Simmer: Return the beef to the pot. Stir in the tomato paste. Pour in the wine, scraping the bottom of the pot to lift any remaining flavorful bits. Let the wine simmer until it has reduced by half.
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Braise: Pour in the beef broth. Add the bay leaves, rosemary, and thyme. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook slowly for 1.5 to 2 hours, or until the meat is very tender.
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Add Potatoes (Optional): If you're using potatoes, add them to the pot and continue to cook for another 30 minutes, or until the potatoes are tender.
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Serve: Remove the bay leaves and herb sprigs. Adjust seasoning with salt and pepper if needed. Serve the Spezzatino hot, with a side of bread for dipping in the rich sauce.