Spezzatino Di Manzo Al Cioccolato Beef Stew With Chocolate Recipes

SPEZZATINO DI MANZO (ITALIAN BEEF STEW)

Spezzatino di Manzo (Italian beef stew) image

This Italian Beef Stew is hearty and full of flavor and depth. Chef Giancarlo from Amalfi Houston shared this Italian Beef Stew Recipe with me just in time for the Rodeo. When the Rodeo arrives in Houston it's a big celebration. The entire city really gets into it with themed dinners and fun activities. The schools have Go Texan Day. The kids dress up and learn all kinds of dances like do-si-do. Chef Giancarlo made this recipe for a longhorn cowboy dinner with an Italian Twist. I can't tell you how much I love this idea. The attire for the evening was Italian Cowboy Chic. I made this dish over the weekend. John and the kids could not get enough of this. Serve Italian Beef Stew with Rustic Italian Bread.

Provided by Carrie Pacini

Number Of Ingredients 19

Ingredients

7 teaspoons olive oil (divided)
1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast (trimmed and cut into cubes)
3/4 teaspoon salt (divided)
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 8-ounce package cremini mushrooms (quartered)
3/4 cup 1/4-inch-thick slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Steps:

Heat a sauce pot medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from the heat.
Add 2 tablespoon oil to sauté pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Put the meat and the wine reduction in the sauce pot with the vegetables and return to the heat . Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
Serving suggestion : Serve the beef stew over corn meal or Italian Polenta with generous amount or grated parmesan cheese.
Paring wine: Rosso Montalcino, Chianti Cassico , Barbaresco delle langhe, Montepulciano D'Abruzzo.

SPEZZATINO DI MANZO AL CIOCCOLATO: BEEF STEW WITH CHOCOLATE

Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate image

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 tablespoons/74 ml extra-virgin olive oil
4 ounces/114 g smoked pancetta, cubed
Flour, for dredging
2 pounds/900 g stewing beef, cut into 1-inch cubes
4 fresh sage leaves
3 sprigs fresh thyme, leaves picked
Salt
1 cup/240 ml sherry
4 cups/941 ml vegetable broth
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)

Steps:

In a saucepan, heat up the olive oil. Add the pancetta and cook until the fat has been rendered down.
Place the flour in a shallow bowl or dish. Dredge the beef in the flour, shake off any excess flour, and add the beef to the hot pan. Sear the beef, stirring well so that all sides are browned. Add the sage, thyme (without the stem), and salt, to taste, to the saucepan. Deglaze the pan with the sherry and stir to pick up any brown bits. Once the sherry has reduced, add a couple ladles of vegetable broth and let reduce. Continue stirring and add the chopped chocolate. Once the chocolate has completely melted, add a few more ladles of vegetable broth.
Allow to cook for 1 hour on medium heat, adding more vegetable broth, if necessary.

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Spezzatino di Cinghiale: Wild Boar Stew image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons/60 ml extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 pounds/900 g wild boar, cubed
1/2 teaspoon/2.5 ml nutmeg
Salt and freshly ground black pepper
1 cup/250 ml red wine
1 (28-ounce/800 g) can pureed tomatoes
1 cup/250 ml beef broth

Steps:

Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

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