Nonna’s Italian Stew

As the weather continues to change in November, we’re ready for some heartier comfort food.  

Finally, we’re able to enjoy a break in the intense heat of this past summer.  All of these welcomed cooler days and chilly evenings officially ring in the time of year to prepare delicious, rib-sticking, hearty soups and stews.   So today, with lower daytime temps and chilly nighttime temperatures, it’s a perfect time to prepare my mother’s treasured stew.

Although we enjoy this stew throughout fall and winter, it is very special to my family because we traditionally serve this stew every Christmas eve, ladled on top of creamy polenta and thick slices of cheese.  Since my family is from the northern mountains of Italy, they do not live near the sea.  My relatives weren’t even aware of the Italian ‘Feast of the Seven Fishes’ on Christmas eve.  So this stew, polenta and cheese is our holiday tradition, yet enjoyed during any cold weather time of year.

Now this is definitely an Italian version of beef and vegetable stew.  It’s thick tomato base and garlic give this stew it’s distinctive difference.  Here is the recipe for our beloved Italian stew:

 Nonna’s Italian Stew

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• Author: Retha Santi Corieri | Roz ~ La Bella Vita Cucina
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6 - 8 Servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Ingredients

• 2 lbs. round steak or London broil, cut into 1″ cubes
• 8 cloves minced garlic
• 3 Tbsp. olive oil
• 2 Tbsp. salt
• 1 tsp. pepper
• 6 carrots, peeled, sliced into 1 – 2″ pieces
• 10 russet potatoes, peeled and cut into 2″ cubes
• 2 cups sliced celery, with the leaves chopped up
• 2 large onions, quartered
• 1 bunch Italian flat-leaf parsley, chopped
• at least 12 oz. of tomato paste
• at least 4 cups of water

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Instructions

1. In a large, deep, heavy pot, brown the meat cubes in the olive oil.
2. Add the garlic when the meat is browned (do not burn the garlic).
3. Add the tomato paste and the water.
4. Cook the meat for approximately 45 minutes.
5. Add all of the vegetables and more water if it is too thick.
6. Add the parsley.
7. Cook until potatoes are ‘al dente’ and NOT mushy, about 20 minutes.
8. At this point you can serve the stew or allow to set for a half hour.  It’s even better the next day.
9. Always taste and change ingredients and amounts to satisfy your preferences!
10. Serve with a green garden salad, hot biscuits or sourdough rolls (with lots of soft butter) to sop up the broth/sauce.

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