This recipe, Pelliccia’s Stew, was created to deliver a flavorful and affordable dish. The meat used is an inexpensive cut, while the potatoes—being more abundant than the meat—become irresistibly tasty as they absorb the rich flavors of the stew. It’s a perfect example of simple ingredients coming together to create a satisfying, budget-friendly meal.

Ingredients

• 700 g (1.5 lbs) beef, from the rear muscle, cut into chunks

• A coarse mix of:

  • 1 medium red onion

  • 1 carrot

  • 2 celery stalks

  • A small bunch of parsley

• 1 glass of red wine

• 10-12 tablespoons of olive oil

• 1.2 kg (2.6 lbs) potatoes, diced

• A blended mix of:

  • 3-4 garlic cloves

  • The leaves of a large sprig of rosemary

  • 5-6 sage leaves

  • 1 beef bouillon cube

  • 1.5 tablespoons tomato paste

Directions

1. In a thick-bottomed pot with a well-sealing lid, sauté the chopped vegetables over medium-high heat until softened, but not browned, stirring often to prevent sticking.

2. After about 10 minutes, when the vegetables start to take on color, add the meat. Stir to combine and continue cooking at a fairly high heat, mixing frequently to prevent sticking, for at least 40 minutes or until the meat is tender and the vegetables are golden brown.

3. Deglaze with the wine and let it reduce. Then, add the blended aromatic mix (prepared by blending with 1/2 liter of very hot water). Cook over high heat for 5-6 minutes, stirring continuously.

4. Add the diced potatoes, mixing well with the meat and sauce. Bring to a boil, adjust the heat to a very low simmer, cover, and cook for about 1 hour until the beef is tender, but before the potatoes start melting, stirring gently from time to time.