Two Weeks in Tuscany Spezzatino di Vittelo – a sort of beef and potato stew

Spezzatino di Vittelo – a sort of beef and potato stew

Spezzatino di Vittelo – as sort of beef and potato stew


  • 600g of spezzatino di vitelli -Stewing beef)
  • One tuscan sausage  (or any decent large spicy sausage)
  • Large onion
  • 2 carrots
  • 2 sticks of celery
  • Jar of mutti tomato – the thick tomato sauce in a bottle
  • 5 large potatoes chopped in large pieces
  • Glass of red wine
  • Seasoning
  • zest of 1 lemon, finely grated
a handful of rosemary, leaves picked 
1 clove of garlic, peeled and finely chopped


  • Soffritto of onion, carrot and celery – gently soften the onion carrot and celary in oil
  • Add the pieces of meat
  • Stir and brown the meat
  • Add a tuscan sausage
  • Cook on a high heat for a few minutes
  • Add wine and cook on
  • After a few minutes add the bottle of mutt
  • Cook for a while and then add the potatoes, add stock sufficient to cover, check seasoning and cook on stirring from time to time.
  • The meat should almost fall apart when cooked.
  • The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of Chiant and some really good bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

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