Braised Beef Spezzatino with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef slowly braised with carrots, celery, and onions in a savory tomato broth, embodying rustic Italian home cooking. This italian-inspired beef ready in about 170 minutes pairs Beef chuck, cut into 1-inch cubes, Olive oil, large, diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes, working in batches if necessary. Remove beef and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 sliced celery stalks. Sauté vegetables for 6-8 minutes until softened.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom, and let simmer for 3 minutes.
  5. Step 5: Return browned beef to the pot and add 1 cup canned crushed tomatoes, 2 cups beef broth, 1 sprig fresh rosemary, and 2 sprigs fresh thyme.
  6. Step 6: Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2.5 hours until beef is fork-tender.
  7. Step 7: Remove herb sprigs, season with salt and black pepper to taste, and serve warm with crusty bread or polenta.

Equipment for this recipe

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Frequently asked questions

How long does Braised Beef Spezzatino with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Spezzatino with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Braised Beef Spezzatino with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Spezzatino with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Spezzatino with Root Vegetables?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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