This is my cacciatora beef stew, served with baby potatoes…simply irresistible!


  • 500 g beef stew meat
  • 30 g unsalted butter
  • 400 g baby potatoes
  • 80 g green olives
  • 1 tbsp capers
  • 1 onion
  • 2 garlic cloves
  • 1 stick of celery
  • 1 carrot
  • 2 tbsp tomato sauce
  • 1 glass dry white wine
  • rosemary
  • sage
  • thyme
  • chives
  • 20 g all-purpose flour
  • salt
  • pepper
  • extra virgin olive oil


2h 10′







Finely chop the onion, carrot and celery. Crush the garlic cloves.
Heat the butter and 6-7 tbsp of oil in a large sauce pan.
Sautè the vegetables, rosemary, thyme and sage for 10 minutes over a low flame.
Pour half glass of wine and let evaporate. Add 2 tbsp of tomato sauce. Salt at taste.
Add the diced beef and cook on all sides until is browned. Sprinkle with flour, stirring continuously for 2 minutes.
Pour the remaining wine and let evaporate again. Salt at taste. 
Add the olives and capers and pour the beef stock. Lower the flame and simmer for 2 hours.

Meanwhile, oil a baking tray and put the baby potatoes on. Sprinkle with rosemary and thyme. Salt. Drizzle with olive oil. Bake at 220° for 30 minutes.

Sprinkle the potatoes with fresh chopped chives and serve with the beef stew. Buon Appetito!