A simple and traditional recipe with grandmother’s advice makes this stew a dish with an extraordinary aroma and taste thanks to the use of Ghisanativa which emphasises the aromas and the tenderness of the meat.

Slow cooking over a gentle heat will make the meat so tender that it melts in your mouth. If you have a wood-burning oven or an old-fashioned stove, Ghisanativa will do the trick!

Ideal to eat when the temperatures drop, this stew with potatoes and peas will prove to be a real comfort food.

And don’t forget the bread for the scarpetta!

Ingredients for 4/6 people

• 1 kg tenderloin or chuck
• 120 g onion
• 100 g carrot
• 1 celery stalk
• 150 ml white wine
• 200g cherry tomatoes
• 750 g potatoes
• 200 g peas
• 1 litre of meat stock
• 60 ml extra-virgin olive oil
• 2 sage leaves
• 2 bay leaves
• 1 sprig rosemary
• 1 small chilli pepper
• Salt to taste

Preparation methodology

A nice piece of tenderloin or chuck steak has been used for this recipe.

I chose this piece of meat because it has a lot of connective tissue; it is, therefore, ideal for long cooking.

Peel the onion, carrots, and celery, wash and dry them and cut them into small cubes.

If the butcher has not done so, cut the meat into medium-sized pieces.

In a large saucepan, put the oil and wait for it to heat up.

Add the meat and allow it to brown on a high heat for about ten minutes.

Add the chopped vegetables and allow them to brown, stirring occasionally with a wooden spoon.

Deglaze with white wine and, once it has evaporated, add the bay leaves, sage, rosemary, and chilli pepper, leaving it to cook for a few more minutes.

In the meantime, peel and chop the tomatoes, add them to the meat and mix well.

Give the tomatoes time to flake a little and pour the meat stock into the saucepan a little at a time.

Add salt and put the lid on the saucepan and turn down the heat so that the meat cooks very slowly and the liquid does not evaporate quickly.

As the stock reduces, add more stock.

Leave to cook for 1 hour.

Peel the potatoes, wash them, dry them and cut them into large pieces. Add them to the meat and cook with Ghisanativa for another 10 minutes. Add the peas, add salt if necessary and cook for another 20 minutes.

Serve the stew with potatoes and peas.

Enjoy your meal!

Annamaria Iacono

I am Annamaria, married to Calogero and mother of two, Andrea and Valentina. I live in Agrigento, in beautiful Sicily, a land kissed by the sun almost all year round, dotted with almond groves and orange and lemon gardens, where you can indulge in the intoxicating scent of zàgara. In 2015, I started my blog “Annamaria tra forno e fornelli” (Annamaria between the oven and the cooker), in which I try to transmit to those who honour me with their visit, my passion for cooking, the simple and traditional cooking of my grandmothers, who, with very little, managed to create extraordinarily good dishes. I discovered Ghisanativa by chance and I fell in love with it. I have always appreciated cooking in iron pots and this pot reminds me of the cooking of the past and allows me to continue to use the wood-burning stove we have in the country to make all the dishes I want.

This recipe was prepared using