Entree: Italy – Campania – Spezzatino alla Napoletana (Neapolitan-style beef stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2.5 lb (1.1 kg) chuck roast, cut into 1-inch (2.5 cm) cubes
- 1 (14 oz) can (400 g) diced tomatoes OR 2 cups (480 ml) fresh diced tomatoes
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) beef stock
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, approx. 0.25 oz (7 g), minced
- 2 bay leaves, approx. 0.1 oz (3 g)
- 1 tsp (5 g) dried oregano
- 8 fresh basil leaves, approx. 0.2 oz (6 g), torn
- 2 medium potatoes, approx. 14 oz (400 g), peeled and cubed (optional to cook with stew)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper

Instructions

1. Season the cubed chuck with 1 1/2 tsp (7 g) salt and 1/2 tsp (2.5 g) pepper. Heat olive oil in a heavy pot over medium-high heat and brown the beef in batches so pieces sear without steaming, about 3–4 minutes per side. Remove browned cubes to a bowl.
2. Reduce heat to medium, add onion and cook until softened, 5–6 minutes. Add garlic and cook 30 seconds. Pour in white wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly.
3. Return beef to pot, add tomatoes, beef stock, bay leaves, and oregano. If using, add cubed potatoes. Bring to a simmer, cover, and cook gently on the stovetop or in a 325°F (160°C) oven until beef and potatoes are tender, about 1 1/2–2 hours.
4. Remove bay leaves, stir in torn basil, and adjust seasoning with remaining salt and pepper. Serve hot with some of the braising liquid spooned over the stew.