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Traditional Italian Stew with Potatoes Recipe

Traditional Italian Stew with Potatoes Recipe

Stew with potatoes is a traditional Italian recipe and ideal when you don’t know what to cook for dinner. Slowly cooked meat and potatoes meshed together to make a pleasant taste and comforting texture, which is why this dish is often one of my favorite recipes to bring to life.

As with every traditional dish, each family keeps its recipe and secrets, and this one that I present to you is from my dear mother.

My mom still lives in Italy, and when I asked her on the phone how she prepared the tasty stew that I loved when I lived with my parents, she immediately told me, “Remember that you must have a trusted butcher because it’s essential that you choose the piece of meat well. They have to have parts with fat but without any large tendons and bones in order to make the broth.”

Stew is a dish cooked with broth or wine, which softens and succulentizes the meat.

Before the broth and vegetables are added, the meat must be browned in a little oil and butter so that it takes on that nice golden color.

Traditional Italian Stew with Potatoes Recipe

Salt, on the other hand, should only be added at the end, to prevent the sauce from becoming too savory as it shrinks.

Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 15 mins Cook Time: 160 mins Total Time: 2 hrs 55 mins
Best Season Suitable throughout the year

One traditional Italian stew with potatoes as a key ingredient is "Spezzatino di Manzo con Patate," a hearty beef stew with potatoes. Here's a recipe to guide you through making this comforting dish:

    Beef Broth
  • 1 bones.
  • 1 cut into large pieces
  • 1 1 stalk cut in 2
  • 1 1 cut into 4
  • 1 leaf
  • salt and pepper as needed
  • Stew
  • 2 chopped sirloin steak
  • 1 carrot
  • 1 onion
  • 1 of celery
  • ½ glass of red wine
  • 1 tablespoon butter
  • 2 tablespoons tomato paste
  • 4 of olive oil
  • 5 potatoes
    Beef broth:
  1. In a saucepan, place the pieces of bones, a carrot, an onion, a stalk of celery, and a bay leaf.
  2. Cover with cold water and cook over low heat for an hour.
  3. Ten minutes before turning off, add the salt and pepper.
  4. Filter the broth and keep it warm.
  5. Stew:
  6. Put 3 tbsp of oil in a pan and brown the chopped onion, carrot, and celery.
  7. In another pan, over high heat, brown the pieces of meat previously cut into cubes in a tbsp of butter and 1 tbsp of oil.
  8. Deglaze everything with half a glass of red wine and when the sauce is ready, add it to the pan with the meat.
  9. Add three ladles of broth and two tablespoons of tomato paste.
  10. Cover with a lid and cook over low heat for an hour, turning the meat to prevent it from sticking.
  11. Meanwhile, peel the potatoes and cut them into small pieces, more or less the same size as the meat.
  12. Wash them, dry them, and add them to the stew, adding more broth if necessary.
  13. Cover and cook for about 40 minutes, until the potatoes are soft but not undone.
  14. Adjust the amount of salt if needed and serve.
Keywords: Italian stew with potatoes