RomanItalian
Stew With Potatoes And Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Roman stew with tender beef, artichokes, and potatoes, slow-cooked with garlic, rosemary, and white wine. A comforting, rustic dish perfect for family Sundays.
- Cook
- 1h 45min
- Difficulty
- easy
Ingredients
11 items- Piccione/Fiocco di ManzoAbout 500–700 g; use a cut suitable for stewing like chuck or brisket if unavailable.
- Olive OilExtra virgin olive oil, enough to coat the pan generously.
- White WineHalf a glass of dry white wine; use a quality wine you would drink.
- 1 pcsAglione (o Aglio Comune)One large clove; slice it so it can be easily removed later.
- RosemaryA sprig of fresh rosemary.
- SaltTo taste.
- Black PepperFreshly ground, to taste.
- 2 pcsCarciofiUse medium-sized artichokes; cleaned and halved.
- PotatoesAbout 3–4 medium potatoes, peeled and cut into chunks.
- ParsleyA handful of fresh parsley, used in the water for artichokes.
- WaterAs needed to adjust stew consistency.
Method
- Cut the meat (piccione or fiocco cut) along the grain into strips, then cut across the grain into bite-sized pieces.
- Heat plenty of olive oil in a large pan over medium-high heat. Brown the meat in batches, without crowding the pan, until deeply coloured on all sides.
- Deglaze the pan with half a glass of good white wine, scraping up any browned bits from the bottom.
- Add a sliced clove of Aglione (or regular garlic), a sprig of rosemary, salt, and black pepper.
- Reduce heat, cover, and let the meat cook for about 45 minutes.
- Meanwhile, prepare the artichokes: remove the tough outer leaves, cut off the tip, trim the stem, and cut in half; remove any inner beard. Keep in water with parsley to prevent browning.
- Peel and cut the potatoes into chunks of similar size to the meat. Keep in water to prevent browning.
- After 45 minutes, add the artichokes and potatoes to the pot. Add a little water if needed. Taste and adjust seasoning.
- Cover and cook for another hour, occasionally tilting the lid to let excess steam escape if the stew is too liquid.
- The stew is ready when the meat is tender and the sauce has thickened slightly. Serve hot.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
