The glazed stew is an iconic dish of Sicilian cuisine, known for its rich and enveloping flavor. “Aggrassato,” which in dialect means “glazed” or “flavored,” describes the slow cooking technique that makes the meat very tender, enhancing its taste thanks to a mix of onions, white wine, and Mediterranean aromas. This recipe, perfect for Sunday lunches or family dinners, combines tradition and simplicity, offering a culinary experience that tastes like home.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Slow fire
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs beef (for boiling)
- 1 onion
- 1 bunch parsley
- 14 oz potatoes
- 1 tbsp tomato paste
- 2/3 cup water
- 1/4 glass white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- Casserole
- Ladle
Steps
To prepare the glazed stew, start by cleaning an onion and slicing it. In a casserole, pour a generous splash of extra virgin olive oil, place it on the stove, and turn on the heat. Let it heat for just a couple of seconds, then add the previously sliced onion to the casserole.
As soon as it starts to sizzle, add the pieces of meat and brown them on all sides. At this point, deglaze with the white wine. Stir and wait a few minutes for the alcoholic smell to evaporate.
In a glass, dissolve the tomato paste with 2/3 cup of water. Then pour it over the meat. Wait a couple of minutes and add more water until all the pieces of meat are covered.
Season with salt and black pepper. Then cover with a lid and bring to a boil. Once it reaches a boil, lower the heat and cook for 20 minutes, stirring occasionally.
Meanwhile, peel the potatoes and cut them into coarse pieces. Rinse them to remove excess starch and let them drain.
After the first 20 minutes of cooking, add the potatoes to the meat. Stir and cook for another 20 minutes, stirring occasionally.
After the time has passed, the cooking base should have reduced a bit. If it is still too liquid, slightly lift the lid and cook for another ten minutes to evaporate the excess water.
Taste and adjust the salt if necessary.
Serve the stew while still hot.
