Looking for a comforting, flavorful dish that’s halal, wholesome, and straight from the heart of Italian home cooking? This Spezzatino di Manzo is a rich, slow-cooked Italian beef stew.
Perfect for chilly nights, dinner parties, or weekend family meals, this version uses tender beef (or turkey), hearty vegetables, and a perfectly seasoned tomato-based broth to create an unforgettable stew you’ll want to make again and again.
What is Spezzatino di Manzo?
Spezzatino di Manzo is a traditional Italian beef stew made with chunks of meat simmered low and slow in a rich sauce, often with wine, herbs, and vegetables. This halal version substitutes wine with beef broth and balsamic vinegar, and skips pancetta or pork entirely — without compromising taste or depth.
Why You’ll Love This Recipe
- ✅ Perfect for meal prep and freezes well
- ✅ One-pot dish – easy cleanup
- ✅ Rich, comforting flavors ideal for fall and winter
- ✅ Delicious with polenta, mashed potatoes, or rice
Ingredients
- 3 tbsp olive oil
- 1.5 kg halal beef chuck or turkey breast, cut into cubes
- 1 large onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 200 g mushrooms, sliced (optional)
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 500 ml low-sodium beef broth
- 1 bay leaf
- 1 sprig of fresh rosemary or 1 tsp dried
- 1 tsp smoked paprika (optional)
- Salt & black pepper, to taste
- 1 tbsp cornstarch (for thickening, optional)
How to Make Halal Spezzatino di Manzo
- Brown the beef/turkey: Heat olive oil in a large Dutch oven. Sear the meat in batches until browned. Set aside.
- Sauté the base veggies: In the same pot, add more olive oil if needed. Sauté onion, carrot, and celery for about 8–10 minutes, until softened.
- Add garlic and mushrooms, cook for 2–3 minutes until fragrant and mushrooms begin to soften.
- Stir in tomato paste and balsamic vinegar. Cook for 2 minutes to deepen the flavor.
- Pour in beef broth, add the bay leaf and rosemary. Return the browned meat to the pot.
- Season with salt, pepper, and smoked paprika. Bring to a simmer.
- Cover and cook on low heat for 1.5 to 2 hours, until the meat is fall-apart tender. Alternatively, bake covered at 160°C (320°F).
- If needed, thicken the stew with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), and simmer 5 minutes.
- Remove bay leaf and rosemary sprig. Taste and adjust seasoning.
Serving Ideas
- Serve it over creamy mashed potatoes
- With soft, buttery polenta
- Or a bowl of steamed basmati rice
- Garnish with chopped parsley or a drizzle of olive oil
Storage & Meal Prep Tips
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat gently on the stove or in the oven for best flavor.