Spezzatino of Beef with Potatoes and Onions

  • 1 hr 40 mins total
  • 10 mins prep
  • 1 hr 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Spezzatino of beef with potatoes and onions.

Spezzatino. Those were magic words that I was raised listening to from my mom, grandmother and aunts.  In Italy, Spezzatino is a staples on each family.  The way to prepare it are endless, but the base remains the same: tomato sauce. The preparation is as easy as 1-2-3.  The result is a very succulent beef chunks cooked into a bed of potatoes covered with tomatoes.

My mom gave my her phenomenal cook books of “Enciclopedia della Cucina / Curcio”.  I had my eyes on those 12 books since I was a teen ager.

Since the day that my mom pass them down to me, they have taken center stage on my book shelf and I constantly look at them, open them, get ideas from them.  The books and recipes transport me back  to my years in Paris and the fun desert recipes that I used to make from it. I only baked back then. It was fun then, it is fun now having the book in my hands and reading them.

So… with recipe in hand, all the ingredients put together, actually layered in a large pan, in the oven it all went and one hour and half later of  lingering aromas this wonderful dish was ready to be enjoyed. We had no left over and that was sad as I was looking forward to have it for lunch. Well maybe next time…

TIP: I love Le Creuset pans. I have since I started cooking. With this recipe I used a 4 quarts round.  The heat  was distributed evenly on the bottom as well as all the sides, the juices were all nicely blended together.

Giangi's Kitchen Signature


Nutrition Facts
Spezzatino of Beef with Potatoes and Onions
Amount Per Serving
Calories 855 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 22g138%
Cholesterol 260mg87%
Sodium 543mg24%
Potassium 1734mg50%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 73g146%
Vitamin A 60IU1%
Vitamin C 16mg19%
Calcium 101mg10%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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Spezzatino of Beef with Potatoes and Onions

  • 1 hr 40 mins total
  • 10 mins prep
  • 1 hr 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 to 3 pounds cut into small cubes beef chuck
  • 1 1/2 large, peeled and thinly sliced yellow onion
  • 1 pound peeled and cubed potatoes
  • 7ounces sliced and diced bacon
  • 1 28 ounces can of San Marzano tomatoes


  1. Preheat the oven to 350º

  2. In a large gratin dish or pan, cover the bottom with olive oil. Add one layer of the onion slices. In top of that add the beef cubes, making sure that they are all the same size. Salt and pepper the meat. Another layer of potatoes and cover it all with the bacon. Add the can of tomatoes and the basil leaves. Lightly salt and put in the oven for 1 ½ hour.

  3. Make sure that during cooking the juices are not drying up to much. If it becomes dry add couple of tablespoons of water to it, or wine.

  4. Serve in the same dish.


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