The Grandma Lina’s stew is a second course that my grandma always used to prepare. I found the recipe in her old diary, so I often make it. It’s a simple and humble recipe just like grandma’s recipes used to be, but very tasty. I have slightly modified it, but the base is always the same, and now go ahead and read the recipe and try grandma’s recipe!
Side dishes to pair:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Grandma Lina’s Stew
- 1.76 lbs beef stew meat
- 10.6 oz cherry tomatoes
- 2 tbsps white wine
- 2 sprigs rosemary
- 1 1/2 carrot
- 1 1/2 onion
- 1 1/2 celery stalk
- 2 cups water
- 1 cup tomato sauce
- 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 dice celery, carrot, and onion finely. Sauté them with the oil in a non-stick pan.
Once the base is golden, add the stew meat and brown over high heat for 4/5 minutes, then lower the heat, pour in the wine, and let it evaporate.
Now cut the cherry tomatoes into 4 parts (after washing them) and add them to the stew. Add the rosemary (tied with kitchen string so it can be removed later).
Pour in the water and tomato sauce, 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. Using a non-stick pan with a glass lid and steam vent will result in an excellent and tender stew. To make this dish even more delicious, add a pinch of chili pepper. To make this second course even more special, try adding 4 anchovies in oil and experience the delight.
