‘Because a stew is forever’. That’s my motto. If there’s one dish that always arrives on time at my house with the first cold weather, it’s stew. We love it. Me in particular. And I also recommend it during these Christmas holidays.

I decided to take advantage of my Ghisanativa pot these days to prepare a stew with flakes and enjoy a better result thanks to their natural non-stick properties. No sooner said than done, my recipe!

Ingredients:

• 2.5 kg black Angus fillet heads
• 600 g tomato sauce
• a few drops of triple tomato paste
• 1 celery stalk
• 2 medium-sized carrots
• 1 small onion
• 2 large leeks, finely chopped
• half a glass of beer
• spices to taste

Preparation methodology:

Wash the vegetables well. Dry them with a paper towel. Chop up the celery, carrot, and onion and add the leeks.

Sauté the vegetables in extra virgin olive oil until they are dry.

At this point, turn off the heat and add the meat cut into chunks to brown it well. Ghisanativa retains and releases heat like no other. This is why I brown it with the heat off.

This time, for my love of meat in general and certain flavours, I chose Black Angus fillet heads that I ordered from my local butcher, but a good piece of beef is always good.

As soon as you get a good Maillard reaction on the meat, pour half a glass of a good beer, possibly from a craft brewery as I did, and after letting the alcohol evaporate, add a mix of spices: black pepper, sweet paprika, a pinch of cumin and a few bay leaves. Mix everything together a little.

Now add the tomato sauce, a tablespoon of triple tomato paste, and a glass of water to cover the meat. Mix everything together and leave it on very low heat for three hours.

Just enough time to achieve excellent cooking.

In these pans, even the longest cooking times are shortened quite a bit, as you will notice.

The result is a very fragrant, very tasty, and very tender stew that you can share with your family.

Try it for yourself!

Giovanni Zavaglia

‘I am a PitMaster who has been passionately dedicated to the world of barbecue and grilling for years. I have studied barbecue cooking with great Italian masters and for some time now I have been collaborating with protagonists of the creative barbecue scene, preparing recipes that range from Italian to international cuisine made on barbecue devices of all types.’

This recipe was prepared using