Grandma Lina’s stew is a main course that my grandma always prepared. I found the recipe in her old notebook, and so I often make it. It’s a simple and humble recipe, just like grandma’s recipes used to be, but very tasty. I’ve only slightly revisited it, but the base to start from is always the same. Now go read the recipe and try out grandma’s recipe!
Side dishes to pair with:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Grandma Lina’s Stew
- 1.76 lbs beef stew meat
- 2 cups cherry tomatoes
- 2 tbsps white wine
- 2 sprigs rosemary
- 1 1/2 carrot
- 1 1/2 onion
- 1 1/2 celery stalk
- 2 glasses water
- 1 glass tomato puree
- 1 tbsp extra virgin olive oil
- 2 tsps mixed peppercorns (freshly ground)
- 1 tsp fine salt
Useful Tools for Preparing the Recipe
- Glass
- Spoon
- Bowl
- Pot
- Knife
Preparation of Grandma Lina’s Stew
Clean and finely dice the celery, carrot, and onion, and sauté them with the oil in a non-stick pan.
Once the sauté is nicely golden, add the stew meat and brown it over high heat for 4/5 minutes. Then lower the heat, add the wine and let it evaporate.
Now, cut the cherry tomatoes into 4 parts (after washing them) and add them to the stew. Also, add the rosemary (tied with kitchen string so it adds flavor and can be removed later).
Pour in the water and tomato puree, adjust the salt and add the pepper. Mix well, cover, and cook over medium heat until the liquid is absorbed and the meat is well-cooked and very tender.
Before serving, remove the rosemary sprigs
Useful Tips
As an alternative to cherry tomatoes, you can add 2 small potatoes. If you use a non-stick pan with a glass lid and steam vent, you will get a super delicious and tender stew. To make this dish even more delicious, you can add a pinch of chili pepper. To make this main course even more special, try adding 4 anchovies in oil, and you’ll taste a delicacy.
