Italian-Inspired Hearty Meat Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) chicken thighs, boneless and skinless, cut into chunks 500g (1.1 lb) chicken thighs, boneless and skinless, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 800g (28 oz) canned diced tomatoes 800g (28 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) red wine 1 cup (235ml) red wine
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the beef, pork, and chicken to the pot. Season with salt and pepper. Cook until the meats are browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, beef broth, and red wine. Add the bay leaves, rosemary, and thyme.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves, rosemary, and thyme sprigs. Adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Scottiglia hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing.
• Pork shoulder — Opt for boneless pork shoulder for convenience. Cut it into cubes of similar size to ensure even cooking.
• Chicken thighs — Boneless and skinless chicken thighs work well in this recipe as they remain tender during the long cooking process.

Tips & Tricks

• For a deeper flavor, marinate the meats in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables like bell peppers or zucchini to customize the stew to your liking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• The flavors of this stew develop even more the next day, so it's a great make-ahead dish.

Serving advice

Serve the Scottiglia in deep bowls, allowing the rich sauce to mingle with the meats and vegetables. Accompany it with a side of crusty bread or creamy polenta to soak up the flavors.

Presentation advice

Garnish the stew with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it in rustic earthenware bowls to enhance the traditional Italian feel.