Italian Stew

As the weather gets colder, we crave heartier comfort foods to warm us through and through. Cooler days and chilly evenings officially usher in the season of rib-sticking soups and stews.   There’s nothing more comforting than a warm bowl of my Nonna’s Italian Stew served over creamy Fontina polenta. 

This rustic dish is inspired by the cuisine of Valle d’Aosta, Italy’s smallest and coldest region, where hearty meals keep families nourished and warm through winter.

It also holds a special place in our hearts because we serve it every Christmas Eve in my family.  We ladle the rich beef stew over thick slices of Fontina cheese melted on top of hot, creamy polenta.  This simple yet treasured tradition makes the dish deeply meaningful for us.

Growing up in the mountainous northern region of Italy, my family was far from the sea and didn’t partake in Southern Italy’s ‘Feast of the Seven Fishes’ on Christmas Eve.  Instead, this stew, with its distinctive Italian tomato-rich base and garlic-infused flavor, too center stage.

Ingredients for Nonna’s Italian Stew

  • Stew beef (London broil cut)
  • Carrots
  • Celery
  • Potatoes
  • Onion
  • Garlic
  • Tomato Paste
  • Olive Oil
  • Italian Parsley
  • Salt & Pepper

Nonna's Beef Stew

 

How To Prepare Nonna’s Italian Stew

 

Nonna's Italian Stew

 

 

Nonna's Italian Stew

 

 

Nonna's Italian Stew

Comfort in a Bowl

Nonna’s Italian stew can be served several different ways:

  • Over creamy polenta,
  • With melted Fontina cheese on top of a mound of polenta, or
  • With melted Fontina cheese itself (my favorite)!

 

Nonna's Stew with Fried Polenta and Fontina

A bowl of creamy polenta, hot off the stove!

Italian Beef Stew on Polenta

Layer of Fontina cheese on top of stew to melt

Nonna's Italian Stew with Polenta and Fontina

Slices of polenta are being fried.  Serve alone or with marinara or meat sauce.

 

This photo was taken with a simple ‘point and shoot’ camera in 2016.

Andiamo a cucina! (Let’s get to the kitchen)!

 

If you love rich, slow-simmered flavor . . . this will be your new favorite!

 

Even Coco, our Siamese, was able to sneak into the kitchen and lick up some of the sauce!  Yup . . . that good!
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Here’s the recipe for our beloved Italian stew:

Italian Stew

Nonna's Italian Stew

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Yield: 6 servings
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Ingredients
  

  • 2 lbs. round steak OR London Broil, cut into 1" cubes
  • 8 cloves garlic
  • 3 Tbsp. olive oil
  • 2 Tbsp. salt
  • 1 tsp. black pepper
  • 6 carrots, peeled, sliced into 1 - 2" pieces
  • 10 russet potatoes, peeled, cut into 2" cubes
  • 2 cups celery, with the leavles, chopped
  • 2 large onions, quartered
  • 1 bunch Italian parsely, chopped
  • 12 oz. tomato paste (more if necessary)
  • 4 cups water (more if necessary)

Instructions
 

  • In a large, deep, heavy pot, brown the meat cubes in the olive oil.
  • Add the garlic when the met is browned (do not burn the garlic)
  • Add the tomato paste and water
  • Cook the meat on medium heat for approximately 45 minutes
  • Add all of the vegetables and more water if it is too thick
  • Add the Italian parsley
  • Cook until potatoes are 'al dente' and NOT mushy, about 20 minutes
  • Taste, taste, taste . . . and adjust any ingredient to your preferences.
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.

Read more about the cuisine of Valle d’Aosta here ->> Val d’Aosta