Recipe for easy Spezzatino, Traditional Tuscan Beef Stew: tender and juicy, with a short ingredient list!
A glorious, slow-simmering beef stew makes tummies happier than you could imagine during cold winter months. A dish appealing to just about anyone who loves meat, beef and veal specifically, there’s no ages that don’t go wild for delicate flavors and meat so tender you don’t need a knife to enjoy this recipe.
While many of our Italian cooking-crazy friends might have made this Peposo dish using veal as the starting point, the Mamablip chef team loves to come up with ways to stretch your budget while also promoting food sustainability - here we propose using a lesser meat cut that might get overlooked by consumers. With the proper cooking process that Mamablip will lead you through, you will be turning a less-expensive cut of beef in the place of veal into an aromatic, velvet-like stew tailor-made for the chillier colder months.
With roots dating back to the Renaissance, when lore has it that the terracotta workers were permitted to bring a little terracotta pot with this Peposo stew inside - placing them into the terracotta ovens allowed for the extra-long cooking time we enjoy even today. Legend continues with Brunelleschi’s workers eating this very dish during the construction of Florence’s beautiful Duomo, so not only is it delicious, but it’s got artistic ties. What else could we ever want from a glorious Tuscan slow-cooked beef dish?!
If you’ve loved making this traditional Tuscan beef recipe, be sure to check out the wide variety of Mamablip’s side dishes here to accompany your tasty slow-cooked beef dish. Curious about what wine to pair with this? Filippo Bartolotta’s got you covered here - check out some tasting videos and find your new favorite Italian wines.
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