Are you wondering why I make White Stew with Mashed Potatoes? Simply because unfortunately I am allergic to tomatoes.
Since discovering my allergy, I’ve been looking for alternatives to the usual recipes with tomato sauce, and I have to say this White Stew with Mashed Potatoes is perfect.
Few and simple ingredients and a slow cooking method make this dish very tasty, the meat becomes extremely tender, and a perfect cooking base forms by deglazing everything with good white wine.
If you are a stew lover, below you’ll find other alternatives to make it always different and delicious, and then let’s discover right after the photo how to prepare White Stew with Mashed Potatoes!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
White Stew with Mashed Potatoes Ingredients
- 1.8 lbs beef (belly or shoulder)
- 1 carrot (small)
- 1 onion (small white or yellow)
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 6 tbsp flour
- 2 leaves bay leaves
- 1 sprig rosemary
- to taste salt
- to taste black pepper
- 0.6 cups white wine
- 1.65 lbs potatoes (yellow flesh)
- 2/3 cups milk
- 3 tbsp butter
- 2 pinches salt
Preparation of White Stew with Mashed Potatoes
To prepare the White Stew with Mashed Potatoes, first, if you have purchased a whole piece of meat, cut it into not too small chunks.
Chop the onion and carrot into very small pieces, melt the butter with the extra virgin olive oil in a large pot.
Meanwhile, coat the meat pieces with flour and shake off the excess.
When the butter has melted, toss in the onion and carrot mixture and let it sauté over medium heat until the onion starts to become translucent.
At this point, add the meat pieces and raise the heat, browning them well on all sides.
Deglaze with the white wine and let it evaporate over high heat; when the wine smell is gone, lower the heat.
Add the bay leaves and rosemary sprigs, and salt everything, cooking the white stew with mashed potatoes over low heat, adding a little hot water if needed.
Stir occasionally and cook for at least 35/40 minutes, seasoning with freshly ground black pepper only at the end of cooking.
Meanwhile, while the stew is cooking, bring a large pot of lightly salted water to a boil to cook the potatoes.
Wash the potatoes very well, leaving the skin on, and cook them over medium heat starting from the boil for at least 30 minutes.
The cooking time depends greatly on how large the potatoes are.
Once cooked, pass them through a potato ricer without removing the skin, which will remain inside the tool.
If you don’t have a potato ricer, you can gently peel them to avoid burning yourself, then place them in a large bowl and mash them into a puree.
Season with salt, butter, and milk, and mix very quickly to combine, heating the mashed potatoes over very low heat while stirring with a hand whisk.
Serve the White Stew with Mashed Potatoes, drizzling it with its cooking base.
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How to store the Stew with Mashed Potatoes
You can store it in the refrigerator, well sealed in an airtight container, for 2 days, taking care to put the stew and mashed potatoes in separate containers.
