This stew with tomato sauce and potatoes truly tastes like a family Sunday, with warm bread and sauce inviting you for a dip.
The stew with tomato sauce and potatoes is one of those traditional main courses that are not just a recipe, but real memories to bring to the table, made of home aromas, slow Sundays, and pots gently bubbling on the stove.
This is a recipe that takes me straight back to my childhood when my mom would make it just to get me to eat potatoes. I, who didn’t like them back then, always ended up mashing them into the sauce with a fork, turning them into a sort of creamy and super tasty purée that I’ll never forget. Today I also enjoy eating them in chunks, but that soft and enveloping taste always remains the same.
Thanks to the slow cooking, the meat becomes very tender, and the potatoes soak up the sauce, making this stew with tomato sauce and potatoes a simple yet flavorful main course, perfect for a family lunch or a dinner that feels like home, comfort, and authentic old-fashioned cooking.
Before moving on to the recipe, here are some other ideas for main courses:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs beef (for stew)
- 6 cups tomato pulp
- 1 carrot
- celery
- 1/2 onion
- 1 tbsp extra virgin olive oil
- chili pepper
- 1/2 cup white wine
- 2.2 lbs potatoes
Tools
- 1 Pot
Preparation
In a large pot, pour a tablespoon of extra virgin olive oil and add finely chopped celery, carrot, and onion along with a pinch of chili pepper. Sauté over low heat until the soffritto becomes fragrant and slightly golden.
Add the stew to the soffritto and brown it well on all sides, stirring often. Deglaze with white wine and let the alcohol evaporate. At this point, add the tomato, stir, and adjust the salt.
Meanwhile, peel the potatoes and cut them into not too small pieces. Add them to the pot, stir gently, and cover with the lid. Cook over moderate heat for about 2 and a half hours, stirring occasionally.
The stew with tomato sauce and potatoes is ready when the meat is very tender, easy to pierce with a fork, the potatoes are soft, and the sauce has thickened well and coats all the ingredients. Serve it hot with a nice slice of bread for dipping.
📝 Final Notes
The stew with tomato sauce and potatoes is one of those recipes that gets better with time. The next day it is even tastier, as the meat and potatoes absorb all the flavor of the sauce, becoming even softer and more enveloping. If you want an even creamier result, you can mash some potato pieces directly into the sauce while stirring, just like I did as a child: it will make the base even thicker and more irresistible.
FAQ (Frequently Asked Questions)
What kind of meat is best for stew?
The ideal cuts are those for slow cooking, such as chuck, muscle, or shoulder clod. They are richer in connective tissue and become very tender after slow cooking.
Can I freeze the stew with tomato sauce and potatoes?
Yes, you can freeze it in well-sealed containers for about 2 months. Let it thaw in the refrigerator and reheat it slowly in a pot with a splash of water.
