Great classic of local cuisine! Ancient recipe of the popular tradition originally made with non-precious meat. Poor cut meat needed hours and hours of cooking over low heat to soften. Today, as per tradition, the stew is cooked in the same way.

In this recipe we present the most classic version ever, the one with potatoes!

To prepare it stew with potatoes, with a knife with a smooth and wide blade, cut the meat into chunks of similar size, this small trick is important to obtain uniform cooking.

Let's flour the morsels of meat homogeneously, taking care not to leave out the sides.

Finely chop the carrots, celery and onion.

In a pan, heat the extra virgin olive oil with the aromatic herbs (thyme, bay leaf, sage and rosemary) and add the chopped vegetables. We also add the morsels of meat and brown them over high heat.

Add salt and add the red wine. Let's evaporate the alcohol and add the tomato.

We reduce the flame and cover with the lid. We continue cooking for 2 hours, stirring occasionally and, if the meat gets too dry, add water.

In the meantime we wash and peel the potatoes, cut them into uniform pieces and blanch them for 10 min.

After two hours of cooking the meat, transfer the blanched potatoes to the pan and cook for another 45 minutes or until the potatoes are well cooked. Season with salt and serve the stew when it is still hot!

About the author

Marina Cecconi

I'm Marina, I'm 37, I'm Friulana and I've been cooking since I was 12. I'm not a quoca by profession but cooking is one of my favorite hobbies. Turning the ladle relaxes me and distracts me from everyday tasks. I had the enormous fortune to see the women of the family cook, all excellent cooks from whom I learned lessons and stole tricks, ranging from traditional Friulian cuisine, mainly peasant, to Genoese and Neapolitan influences. I learned from grandmothers that nothing is thrown away, and therefore I will propose, as far as possible, also recipes for "recycling" and emptying the fridge.

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