In any culture, a good beef stew is a classic comfort food. Northern Italy has its own hearty version called Spezzatino, the name derived from the Italian verb “spezzare” which means “to cut up”. It’s so easy to make a delicious pot of Spezzatino. As with any stew, always start with a cut of beef with lots of connective tissue like chuck roast, brisket or tri-tip. I always leave any fat on the beef cubes, as I can always drain off the fat later. As the stew meat cooks low and slow, the connective tissue and fat create a dense flavorful gravy that is best sopped up with crusty sourdough bread or polenta. Before stewing the meat, make sure you flour and brown the pieces to get a nice sear and then into the pot it goes with those golden, caramelized veggies, herbs, white wine and a good full-bodied beef stock. If Beef Bourguignon is the elegant dish of the French, Spezzatino, equally delicious, is the family style peasant food to be enjoyed during those chilly Italian winter months. Here’s hoping we have some of those in our near future here in Arizona!