- Brown the meat:
Heat the olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pot) and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef and set it aside. - Sauté the vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute, until fragrant. - Add tomato paste and wine:
Stir in the tomato paste and cook for 2-3 minutes, allowing it to darken and become more fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook off for about 3-4 minutes. - Add tomatoes and broth:
Return the browned beef to the pot. Add the diced tomatoes (with their juices), beef broth, bay leaves, and rosemary. Stir to combine, ensuring the meat is covered with liquid (add more broth or water if needed). - Simmer:
Bring the mixture to a simmer, then lower the heat to low. Cover the pot and cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check the liquid level, adding more broth or water if necessary to keep the meat partially submerged. - Season and serve:
Once the meat is tender, taste the stew and adjust the seasoning with salt and pepper. Discard the bay leaves and rosemary sprigs. Serve the spezzatino hot, garnished with freshly chopped parsley if desired.
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