Original video with music :    • Beef Stew with Potatoes  

Stew with potatoes is a classic and versatile dish that can be found in many cuisines around the world. The recipes can vary widely based on cultural and regional preferences.

It's fascinating to explore how recipes evolve over time and how different cooks and cultures put their own spin on traditional dishes. Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well" and Ada Boni's "The Talisman of Happiness" are both influential works in Italian culinary literature.
If there are specific differences you've noticed between the early 20th-century versions of the stew with potatoes and contemporary recipes, it could be interesting to highlight those changes. Culinary traditions often adapt to the availability of ingredients, changes in cooking techniques, and evolving tastes.

Dario Bressanini is known for his scientific approach to cooking and his ability to explain culinary processes from a chemistry perspective. His book, "La Scienza della Carne" (The Science of Meat), likely provide an interesting and informative take on the science behind preparing a stew, specifically the base of a spezzatino (stew).

You can also find the recipe at this link: https://bressanini-lescienze.blogauto....

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Here's a general guideline for making a stew with potatoes:

Ingredients:
• 800 grams (1.5 to 2 pounds) of beef for stew
• 1 carrot
• 1 stick of celery
• 1 onion
• 100 grams (3.5 oz) of tomato sauce
• 4 potatoes
• Half a glass of white wine
• Rosemary
• Sage
• Laurel (bay leaves)
• Salt
• Extra virgin olive oil

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Instructions:
Prepare the Ingredients:
• Cut the beef into bite-sized pieces.
• Peel and dice the carrot.
• Chop the celery and onion.
• Peel and cube the potatoes.

Sear the Beef:
• In a cast iron pan, heat some oil over medium-high heat.
• Brown the beef on all sides to develop flavor. Once browned, remove the beef and set it aside.
• Pour in the water to deglaze the pot, scraping up any flavorful bits from the bottom.

Sauté Vegetables:
• In a large pot or Dutch oven, heat some oil over medium-high heat.
• Add the chopped onion, celery, and carrot to the pot. Sauté until the vegetables are softened.
• Return the seared beef to the pot.

Deglaze with White Wine:
• Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
• Add the water used to deglaze the cast iron skillet.

Add Herbs:
• Add rosemary, sage, and laurel (bay leaves) for flavor. Adjust the quantity based on your taste preferences.

Add Tomato Sauce:
• Stir in tomato sauce to your liking. This adds richness and color to the stew.

Season:
• Season the stew with salt to taste. You can also add pepper or other spices if desired.

Simmer:
• Pour in enough water or beef broth to cover the ingredients.
• Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer until the meat is tender. This can take anywhere from 45 minutes to an hour or more.

Add Potatoes Towards the End:
• About 30-45 minutes before the stew is done, add the diced potatoes to the pot. This allows the potatoes to cook through but maintain a firmer texture.

Adjust Seasoning:
• Taste the stew and adjust the seasoning if needed.
• Continue simmering until the beef is tender, and the potatoes are cooked through.

Serve:
• Remove the bay leaves and herb sprigs before serving.
• Serve the stew hot, and you can garnish it with fresh herbs if desired.

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Music : https://artlist.io/referral/3926220/dave

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