Stew is one of the dishes that showcase the beauty of Italian cuisine. Everyday ingredients and a minimum of your efforts, quick frying and then slow simmering - this is how a juicy dish is born that is worth a million dollars in taste! Most often it is served with rigatoni or pappardelle, as their structure is more porous and the stew adheres better to them. This version of the meat stew is based on the classic recipes of renowned Italian chefs and is designed for 8 servings.

Preparation:

1. Dry the beef with paper towels, cut into cubes or thick slices and sprinkle with salt and pepper.
2. Preheat a saucepan and fry the meat until brown in olive oil over medium heat. Place on a plate.
3. Put garlic and onion in a frying pan and fry for 2 minutes. Then add carrots and celery and fry slowly for another 5 minutes. Celery and carrots fried with onions and garlic are called "soffritto" in Italian cooking. It is the traditional basis for many Italian dishes. Slow cooking over low heat will release their aroma and add flavor to any meal.
4. Add remaining ingredients and return the beef to the pot, including any meat juice that has separated. Instead of beef stock and a glass of water, you can add 3 glasses and 2 stock cubes.
5. Bring to a boil, then reduce heat to low and simmer covered for 1 hour 45 minutes. Then remove the lid and simmer for another 30 minutes, so that the liquid melts a little and you get a thick sauce.
6. Adjust the flavor with salt and pepper. If the stew looks sour, you can add a little sugar (no more than ½ teaspoon at a time).
7. Take a very large saucepan, pour water with 1 tablespoon of salt into it and bring to a boil.
8. Add the pasta and cook for 2 minutes less than the recommended cooking time on the package.
9. When the pasta is ready, use tongs to transfer it from the pan to the stew and be sure to add 1 cup of the water in which the pasta was boiled.
10. Gently stir the paste with two tablespoons for 1-2 minutes until the water evaporates. This will create a thick sauce that envelops the pasta.
11. Serve with plenty of grated Parmesan, or better yet, Parmigiano Reggiano.

Bon Appetit!

Housewives always want to cook something special, and it is worth noting that, having a few ingredients at hand, you can still make an original treat. An example of this is the Italian chicken stew, the recipe for which will suit your liking, and you can easily cope with cooking. Imagine turning your everyday food into a gourmet meal.

How to cook an Italian stew properly

The main ingredients of Italian, like any other stew, are vegetables. Differences in the Italian version are in the processing of products and their combination.

• Vegetables for an Italian stew must be fresh. The products that are on your shelves will no longer be so juicy and tasty.
• Cut the ingredients for the stew into equal pieces. Then the balance of the dish will be fully achieved, and the taste will become truly Italian.
• When it comes to meat, any option will come in handy. Still, the most common and affordable type of meat is chicken.

To cook the stew quickly, you need to use minced chicken. Due to the quick cooking of meat, vegetables will not lose their shape and juiciness.

• Be sure to add fresh herbs to the stew. Basil is considered the ideal seasoning for stews. But if you don't have fresh on hand, then you can replace it with dried one. Also add parsley, oregano, rosemary, and dill to the dish. Favorite greens will only improve the taste of vegetable dishes.

• Italian stews always contain a white sauce such as bechamel. Traditionally, dishes are prepared with him for the Christmas holidays. Sour cream and milk are added to everyday vegetable dishes.

The aromas of Italian stew will completely immerse you in the atmosphere of romance and home. A prepared treat for dinner will come in handy. A low-calorie dish is easily absorbed by the body, although it contains meat.

A glass of white wine will perfectly complement your meal and make it naturally fun.

Chicken stew with basil and sour cream "Italy"

Ingredients

• - 400 g + -
• - 1 PC. (400 g) + -
• - 200 g + -
• - 1 PC. + -
• Hot pepper - 0.5 pod + -
• - 3 branches + -
• - 20 g + -
• - 60 g + -
• - taste + -
• Dry white wine- 50 ml + -
• - 20 g + -

How to make basil and sour cream stew

1. Wash and dry the chicken meat thoroughly. Cut it into small cubes and mince it or grind it in a blender (you can use ready-made minced chicken, only it must be of high quality).
2. Place a heavy-bottomed skillet on the fire and add the butter. Melt the butter and add the minced chicken to it. Season the meat with salt and cook until tender.
3. During this time, wash the herbs and vegetables. Remove the skin from the cherry tomatoes and leave them whole (if the tomatoes are large, cut them into squares). Also cut the courgettes into squares, and the bell peppers into long strips.
4. Add vegetables to the minced meat and stir. Cover and simmer the stew over low heat for 10-15 minutes.
5. Then pour white wine into the skillet and cook the dish under the open lid until the wine evaporates.
6. Now add finely chopped hot peppers and stir.
7. Add thick sour cream to the stew and simmer again, covered, for 10 minutes.
8. Then finely chop the herbs and send them to the skillet. Stir and the dish is ready to eat.

Serve stews on pretty wide plates. Garnish with sliced ​​lemon or lime. If the dish is intended for adults, then sprinkle with lemon zest before serving.

Italian stew with chicken and sour cream

Sour cream dishes have a very delicate creamy taste. Vegetable stew with sour cream and meat is truly a culinary masterpiece.

Having prepared such a treat, your ordinary day will turn into a holiday. For a good mood, it is enough to inhale the aroma of the finished stew, not to mention tasting it.

Ingredients

• Chicken fillet - 300 g;
• Smoked chicken meat - 300 g;
• Sweet onion - 2 pcs.;
• Champignons - 150 g;
• Sour cream - 0.5 tbsp.;
• Carrots - 2 pcs.;
• Basil - 0.5 tsp (dried);
• Rosemary - 1 pinch;
• Salt, black pepper - 0.5 tsp each;
• Vegetable oil - 30 ml;
• Green grapes - 150 g (for decoration).

How to make an Italian stew with chicken and sour cream

1. Grind chicken fillet, smoked and fresh, separately.
2. Peel the onions with carrots and cut into thin half rings.
3. Pour vegetable oil into a frying pan (preferably a Teflon one) and heat it up. Add chopped vegetables and fresh minced chicken to well-heated oil. Season the mixture with salt and pepper and cook for 10 minutes. Stir constantly to cook evenly.
4. Cut fresh mushrooms into thin slices and send to the pan. Fry mushrooms with meat and vegetables for 7 minutes.
5. Then add smoked chicken and sour cream. Simmer the dish for 10 minutes, covered over low heat.
6. Season the mixture with dried basil and rosemary, then add some salt to the mixture. Simmer the stew for a couple more minutes and serve hot.
7. Garnish with fresh grapes before serving. If the grapes are large, cut them in half. Grapes go well with vegetables and sour cream, so feel free to add.

Italian Chicken Stew will no doubt be the number one dish, and its recipe will come in handy in a variety of situations. Choosing a suitable option for yourself, you can decorate with a delicious dish not only everyday meals, but also festive ones.

Italian stew is a delicious meat dish that can be served with a side dish or just a fresh vegetable salad. To prepare it, we need beef pulp, which must be fresh. First of all, it should not be frozen, because it is not known how long it was stored. If the shelf life is exceeded, then at best the dish will turn out to be tasteless with tough unleavened meat, and at worst it will simply deteriorate. You can pick a good piece of meat by looking at its color and smell. The color of beef should be red, and it should smell without the slightest unpleasant shade. If you came to buy meat at the store, then it will probably be packed. Therefore, you need to look at the information about the expiration date and the manufacturer. It is better if the meat is local than imported, because imported meat was brought to us frozen and would not be suitable for making stews. The maximum that can be made from it is to grind it into minced meat.

So, when the meat is selected and purchased, let's start preparing our dish. Peel the carrots, onions and garlic, wash them and celery with chili.

Chop the onion into small cubes, three carrots on a coarse grater, chop 1 clove of garlic using a press, chop celery and chili also finely.

Pour oil into the multicooker and heat it up in the “Multipovar” mode. This mode allows you to set the required temperature and other cooking parameters, so set it to 160 degrees and 10-15 minutes.

By the way, not all multicooker has such a mode, but do not rush to get upset, you can turn on the "Fry" or "Baking" mode - you should definitely have one of them.

If the oil is hot, put the chopped vegetables in it and fry them for 10 minutes, stirring occasionally. At this time, we cut the beef and lard into small cubes, then they need to be lightly rolled in flour and added to the multicooker bowl.

Fries everything together for another 5 minutes, and then put the cloves of garlic (whole), rosemary and pulp from the tomato in the same place. Mix everything and cook for 10 minutes.

After that, you need to pour in red wine, stir again thoroughly and cook until all the liquid has evaporated. Then we fill everything with boiled water so that it completely covers the meat and after boiling we set

timer for 1.5 hours. 10-20 minutes before cooking, the dish should be salted, pepper and mixed.

This dish is ideal to serve with red wine, especially when it comes to a romantic dinner. Bon Appetit!