Meat Stew is the comfort food par excellence: loved by the whole family, with recipes handed down from generation to generation. This dish is perfect to fell better during the  cold of winter , to fill the belly without abounding in fats and carbohydrates. The stew can be prepared with different types of meat and in different ways. Among these, the most classic is the casserole one.Watch Video on Toscana Mia Youtube Channel

800g of beef (chuck or whatever is suitable for a stew)                   3tablespoons extra virgin olive oil
1 rosemary sprig               2 cloves garlic                   300g tomato purée
½ l.stock                             3 potatoes                          ½ savoy cabbage
1 peperoncino                   salt  pepper

In a pan heat some oil and then add the cuts of meat. Brown the meat well with a little oil, in order to seal the juices inside.

Chop rosemary and garlic.

Peel the potatoes and slice them in big chunks.

In a terracotta casserole pour some oil, add the chopped herbs and the pepperoncino.

 Add the meat. When it browns, add the tomato purée mixed with stock.

Salt and pepper it and cook for about half an hour.

Put the potatoes in the casserole dish.

Cook for  another half an hour.

Suggestion: You can add chopped sage.

 Prepare with the meat, slightly carrots, celery, parsley and onions.

Before the tomato purée add a glass of white wine.

If you like lemon flavour, peel lemon zest onto the meat before serving.  Watch video on Toscana Mia Youtube Channel