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Con cipolla rossa

Meat stew

The recipe for beef stew

Meat stew is one of the most loved and comforting dishes of traditional cuisine. This classic recipe has universal appeal, offering an explosion of enveloping flavors and a smooth texture that melts in your mouth.

The meat stew represents the perfect invitation to stop for lunch and perhaps accompany the dish with buckwheat polenta or baked potatoes flavored with rosemary.

In short, an important course that acts as a first course, second course and side dish: to make it so, however, it is necessary to give the main ingredient the right amount of attention.

Which piece of meat for the stew?

To make a delicious stew, you need to carefully select the best cut of meat, usually beef, and the cuts are shoulder or king. The secret always remains to cook it slowly with a variety of ingredients such as onions, carrots, potatoes and herbs that enrich the flavor of the dish.

The stew: the dish of winter Sundays

Many define it as the perfect dish to accompany Sunday lunches during the winter period and in any case, when the cold is bitter and the desire to stay at home, perhaps in front of a crackling fireplace, is at its peak.

To ensure that the dish unleashes its potential, it is essential that the recipe and preparation follow a well-defined and almost obsessive process.

The dish itself is not complicated, but requires particular attention when choosing the main ingredients such as stew and onion; if the first is preferable to be genuine and from protected breeding, the second can only be - possibly - from Tropea or red.

Stewed stew recipe

The stew is perfect for cold winter days or a comforting meal any time of the year. We will share with you the perfect recipe to create a stew that will surprise the palate and warm the heart.


  • Beef stew
  • 4 Tropea onions
  • 1 clove of garlic
  • 4 glasses of meat broth
  • 2 tablespoons of white sugar
  • 2 tablespoons of white vinegar
  • 100 g of butter at room temperature
  • white flour for breading the meat
  • salt, black pepper, cloves and bay leaves

The ingredients are there. All that remains is to start with the preparation!


Place the cut of meat on a cutting board and prepare small bites: 2x2 are perfect!

Dredge them in the flour and in the meantime place a large pan on the heat and add a teaspoon of butter, wait for it to melt and start sizzling before adding the breaded meat morsels.

Leave on a high flame and wait for it to brown, taking care to create uniform cooking on all sides. Wash the onions - you will avoid crying - and start cutting them into thin slices, follow the same practice for the garlic.

In a saucepan, also large, melt the remaining butter and the sugar: let it caramelize and continue stirring, the secret in this phase is the height of the flame: low is better.

Add bay leaf, a pinch of salt and black pepper, a few cloves, onions and garlic: let fry for at least 5 minutes over a moderate heat. Then add the vinegar, the meat broth - not all but a good part - and the previously browned meat.

Bring to the boil and lower the heat, cover with a lid and leave on the heat for at least 2 and a half hours, taking care to check the cooking water from time to time and, if necessary, top up with more meat broth.

At the end the stew will be ready, the meat must be soft and ready to bring to the table.

Enjoy your meal!