Spezzatino di Manzo aka Italian Beef Stew

As you most likely know by now, I am in love with my slow cooker and I am also in love with beef stew!  This definitely fits the bill for a cool, autumn football evening!  Beef stew recipes already included in my blog collection are a French daube and a Flemish carbonnade, so here’s my take on an Italian version, spezzatino di manzo.  It's a tasty medley of flavors and transports you to Italy!  I like to serve it over orzo but it’s also good over rice. 

INGREDIENTS:

• 1 3-pound boneless beef chuck roast
• ¼ pound pancetta, coarsely chopped
• 2 carrots, peeled, finely chopped  
• 1 large sweet onion, thinly sliced  
• ½ cup Italian red wine
• 1 Tablespoon red wine vinegar
• 2 15-ounce cans can diced tomatoes with juices
• 2-3 Tablespoons tomato paste
• 1 package beefy onion soup mix 
• 1 cup beef broth
• 2 Tablespoons dried Italian seasoning
• Fresh ground pepper to taste
• 2 Tablespoons capers (optional)
• 1/4 cup chopped fresh continental parsley for topping (optional)
• Parmesan cheese for topping (optpional)

DIRECTIONS:

Place onions and carrots in bottom of slow cooker.  Put chuck roast over the vegetables.  Add the remaining ingredients (except for capers, parsley and Parmesan cheese) and stir gently to combine.  Cook on low for 8 to 10 hours or on  high for 6 hours. Then break the beef apart into shreds and small pieces; it will literally fall apart because it's so tender!

Stir in the capers before serving and top with parsley and Parmesan cheese.