dave's foodstories

Handmade Farfalle Egg Pasta. Cooked With Asparagus And Saffron Sauce.

Today, I will show you how to prepare delicious handmade farfalle with asparagus, saffron, and fresh cheese. Our egg pasta will have a relatively low hydration to ensure the farfalle keep their shape perfectly during cooking.

Ingredients
For the fresh pasta:

  • 150 g of all-purpose flour
  • 1 whole egg
  • 2 egg yolks

For the sauce:

  • 1 packet of saffron powder
  • 50 g of fresh cheese
  • 300 g of fresh asparagus
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste
  • 1 garlic clove


Instructions
Preparing the fresh pasta.
Making the dough:

  1. Pour the flour onto a work surface, forming a well.
  2. Break the whole egg and add the two yolks in the center of the well.
  3. With a fork, lightly beat the eggs and start incorporating the flour from the edges.
  4. Continue mixing until a homogeneous dough forms.
  5. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic.
  6. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 60 minutes.

Shaping the farfalle:

  1. After resting, roll out the dough with a rolling pin or a pasta machine until it is thin (about 1-2 mm thick).
  2. Cut the dough into strips about 4 cm wide using a fluted pastry wheel.
  3. Cut each strip into rectangles about 2.5 cm tall using a plain pastry wheel.
  4. Pinch each rectangle in the center to form the farfalle.
  5. Place the farfalle on a pasta drying rack and let them dry for at least 30 minutes.

Preparing the sauce.
Preparing the asparagus:

  1. Wash the asparagus and remove the woody ends.
  2. Cut the asparagus into rounds, leaving the tips whole.
  3. Blanch the asparagus in boiling water for 1-2 minutes. Cool them in cold water and dry well.
  4. In a pan, heat some extra virgin olive oil with a garlic clove and add the asparagus stems. Add the tips near the end of cooking.
  5. Cook the asparagus for about 5-7 minutes, until they are tender but still crisp.
  6. Season with salt.

Cooking the pasta and assembling the dish.
Cooking the pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook the fresh farfalle for about 1-2 minutes, until al dente. Fresh pasta cooks very quickly; if overcooked, it will lose its shape.

Assembly:

  1. Drain the pasta directly into the pan with the asparagus.
  2. Add the saffron previously dissolved in a little hot water.
  3. Add the fresh cheese.
  4. Mix everything together and toss the pasta.
  5. If necessary, add some pasta cooking water to achieve a creamy consistency.

Serving:

  1. Plate the farfalle with the asparagus and the saffron cheese sauce.
  2. Finish with a sprinkle of freshly ground black pepper, if desired.

Here is the link to the YouTube video with the complete recipe: https://youtu.be/44XrYeRlx14

Focaccia with Cheese. Italian Focaccia di Recco.

Today, I’m sharing a delightful recipe from the Ligurian culinary tradition: Recco Cheese Focaccia. This exquisite dish consists of two ultra-thin layers of dough enclosing a gooey filling of fresh cheese. Unlike other focaccias, Recco cheese focaccia requires no leavening, resulting in a crispy exterior and a soft, almost liquid cheese center. The star of this dish is fresh stracchino cheese, and to achieve the right elasticity for the thin dough, we will use strong Manitoba flour. Although the preparation is simple, it requires good manual skills to achieve a perfect result.

Ingredients

For the dough:

  • 400 gr of Manitoba flour
  • 240 gr of water
  • 6 gr of salt
  • 40 gr of extra virgin olive oil (EVO)
  • 400 gr of stracchino cheese


Instructions
Dough:

  1. Put the flour in the mixer bowl and start the machine at low speed.
  2. Gradually add the water while the mixer is running.
  3. Add the salt and continue kneading for a few minutes.
  4. Pour in the extra virgin olive oil and let it knead for about 5 minutes, until the dough becomes. smooth, elastic, and detaches from the sides of the bowl.
  5. Remove the dough from the bowl, form a ball, and let it rest for 10 minutes at room temperature.

Resting the dough:

  1. After 10 minutes, divide the dough into two equal parts and form two balls.
  2. Let them rest covered for 45 minutes.

Rolling out the dough:

  1. On a lightly floured surface, roll out the first half of the dough with a rolling pin until you get a very thin sheet.
  2. To make it even thinner, use the back of your hands to gently and slowly stretch the rectangle. The sheet should be very thin, almost transparent.

Preparing the baking pan:

  1. Grease a baking pan and lightly dust it with cornmeal.
  2. Line the pan with the rolled-out sheet (a rectangular aluminum pan of 30×40 cm is ideal), letting the dough slightly hang over the edges.

Adding the filling:

  1. Evenly distribute the stracchino cheese pieces on the sheet.

Covering with the second sheet:

  1. Roll out the second half of the dough in the same way, obtaining another very thin sheet and place it over the stracchino cheese.
  2. Make small holes on the surface of the focaccia with your fingers to allow steam to escape during baking.
  3. Remove the excess dough using the rolling pin along the edges of the pan.
  4. Drizzle a little oil over the focaccia and sprinkle with salt.

Baking:

  1. Preheat the oven to 250°C (482°F).
  2. Bake the focaccia on the lower rack of the oven for about 10-15 minutes, until the surface is golden and crispy.
  3. Check the baking frequently to prevent it from burning.

Serving:

  1. Once cooked, remove the focaccia from the oven and let it cool slightly.
  2. Cut the focaccia into pieces and serve warm.

Here is the link to the YouTube video with the complete recipe: https://youtu.be/i4Kjinx_Y7c

Focaccia Barese. Italian focaccia with cherry tomatoes, olives and oregano.

Today, I will present you with the recipe for a typical Bari-style focaccia from the Puglia region in Italy. What makes this focaccia so special is its topping, consisting of cherry tomatoes, olives, oregano, salt, and extra virgin olive oil. There are many variations and types of dough, but I use a mixture of soft wheat flour, semolina, and boiled potatoes. With this recipe, you can prepare a 32cm diameter focaccia in approximately 4 hours.

Ingredients

For the dough:

  • 150g water
  • 160g medium strength Italian flour “tipo 1” (13% protein, W 280) or bread flour
  • 90g semolina
  • 70g boiled potatoes
  • 5g fresh yeast
  • 6.5g salt
  • 18g extra virgin olive oil

For the topping:

  • 280g cherry tomatoes
  • 40g olives
  • oregano
  • salt
  • extra virgin olive oil


Instructions
12:35 PM

  1. Pour the flours, yeast, and mashed boiled potato into the bowl of a stand mixer.
  2. Gradually add water while kneading at low speed.
  3. Continue kneading until the water is completely absorbed and the dough starts to form.
  4. Add the salt and knead until fully incorporated.
  5. Add the extra virgin olive oil and continue kneading until it is fully absorbed and the dough is soft and elastic.
  6. Transfer the dough to a work surface and fold it to reinforce.
  7. Let the dough rest for 15 minutes, then fold it again.
  8. Place the dough in a bowl and let it rest at 26°C (about 78°F), for about 1 hour.

2:20 PM

  1. After the second rest, shape the dough into a ball and transfer it to an oiled 32cm round baking pan. Cover with plastic wrap and let it rest at room temperature for about 1 hour.
  2. Meanwhile, prepare the topping: crush the cherry tomatoes with your hands in a bowl and drizzle some olive oil over the olives.

3:20 PM

  1. After the resting time, flatten the dough with your hands, pressing it with your fingers.
  2. Add the topping to the focaccia: cherry tomatoes, olives, oregano, salt, and a drizzle of olive oil.
  3. Let it rise for 1 hour. Meanwhile, preheat the oven to 250°C (about 482°F), static mode.

4:40 PM

  1. Bake the pan with the focaccia in the preheated oven in static mode, placing the pan on the oven base.
  2. Bake for about 15-20 minutes at 250°C (about 482°F) (static mode), or until the surface is golden. The baking time may vary depending on personal preferences.
  3. Once baked, drizzle some extra virgin olive oil over the surface.
  4. Let it cool slightly before cutting and serving the focaccia.

Stir-Fry Vegetables Ready In Just 15 Minutes. Quick & Simple Recipe.


In this video, I’ll show you all the steps and tips to achieve stir-fried vegetables in a pan, a fundamental technique for creating delicious and nutritious dishes.

Stir-fried vegetables in a pan are not a specific recipe, but rather a fundamental preparation for making various delightful dishes. It’s crucial to use a pan suitable for high temperatures, avoiding non-stick ones. Personally, I prefer a multilayered pan, with an aluminum core and an external steel coating, which ensures excellent heat conductivity and even distribution.

Using an oil with a high smoke point, suitable for high-temperature cooking, is important. Additionally, it’s crucial not to overcrowd the pan with too many vegetables, to prevent them from releasing water and ending up boiling instead of stir-frying.

I recommend cooking the vegetables separately, respecting the optimal cooking times for each type of vegetable. You can use a wide variety of vegetables of your choice, such as asparagus, bell peppers, and zucchini, thus maintaining their distinct flavors and ensuring uniform cooking.

Once cooked separately, combine the vegetables in the pan to blend the flavors and cook them together for a few minutes. Vegetables stir-fried in this manner are incredibly versatile and can be served on their own, paired with accompaniments like rice or pasta, or seasoned with your preferred spices and condiments.

Roman Pizza Style in the Pan. The Irresistible Lightness of High Hydration Pizza.

Today I’ll take you on a journey through an authentic Roman culinary experience: pizza bianca in teglia, a type of pizza made famous by Gabriele Bonci. My version is inspired by the traditional recipe, although I don’t claim to replicate it perfectly. It’s my interpretation, crafted with the tools I have at home, so it might have some imperfections 🙂 To prepare it, I use a preferment called biga, which gives the pizza a unique texture and flavor. However, I must warn you, this recipe takes time: from 22 to 24 hours between fermentation and proofing.

Biga

Ingredients

  • 280g strong Italian flour “tipo 1” (15% protein, W 380)
  • 130g cold water
  • 2.8g fresh yeast


Instructions ( day 1. 09:00 pm)

  1. Pour the cold water into a pitcher or glass.
  2. Dissolve the fresh yeast in the cold water, stirring until completely dissolved.
  3. In a large bowl, add the strong flour.
  4. Pour the yeast-water solution over the flour.
  5. Mix with a fork until the ingredients are just incorporated and a rough, shaggy dough forms. It’s enough for all the flour to be absorbed.
  6. Transfer the dough to a non-airtight container, ensuring the lid allows air to pass through.
  7. Let the biga rest at 18°C overnight for 18-20 hours.

Final Dough

Ingredients

  • Biga prepared the previous day
  • 70g medium strength Italian flour “tipo 1” (13% protein, W 280)
  • 3g malt
  • 150g cold water
  • 8g salt

Procedure (day 2, 4:00 pm):

  1. Transfer the fermented biga into the bowl of a stand mixer.
  2. Add the medium strength flour, malt, and a portion of the cold water.
  3. Use the dough hook attachment and start the mixer at low speed.
  4. Gradually add the remaining water.
  5. Let the ingredients knead until well incorporated and a smooth, elastic dough forms.
  6. Gradually increase the speed, but be careful not to overheat the dough; check the temperature with a thermometer. Do not exceed 26/28°C (79/82°F).
  7. Add the salt and continue kneading at medium speed for about 5-7 minutes, until the dough is smooth and elastic.

Folding at the bench:

  1. Transfer the dough onto a work surface.
  2. Perform folds on the dough to reinforce it without overworking it, folding it onto itself.
  3. Cover the dough and let it rest for 10-15 minutes.
  4. Then, give it another reinforcement fold and place the dough in a greased container.
  5. Let the dough proof at around 26°C for about 1 hour, or until doubled in size.

Shaping the dough (5:45 pm):

  1. Once the resting time is over, the dough will have doubled in size.
  2. Shape the dough into an elongated loaf without making it too tight.
  3. Place the loaf in a greased container and let it proof at around 26°C until doubled in size.

Baking (6:45 pm):

  1. When the dough has proofed, stretch the pizza by hand using plenty of semolina.
  2. Transfer the stretched pizza onto a 30×40 cm (approximately 12×16 inches) iron pan.
  3. Bake the pizza in the bottom of a preheated oven at 250°C (482°F). You can place an empty pan on the bottom of the oven to give an extra boost of heat and make the pizza rise faster, or you can use a well-heated refractory stone. It greatly depends on your oven, so experiment to find the best settings.
  4. Bake for about 10-15 minutes, or until the surface is golden and crispy.
  5. Once baked, remove the pizza from the oven and let it cool slightly before serving.
  6. You can top the pizza with your favorite ingredients and put it back in the oven for a few minutes if desired. I personally topped mine with freshly sliced mortadella.

The 4-hour Burger Bun

With this simple recipe, you can craft perfect burger buns in just 3 to 4 hours. These buns boast an optimal balance of firmness and softness, providing the ideal foundation for any burger without crumbling.

Ingredients:

  • 300g (about 2 1/2 cups) of Italian “tipo 1” flour (w300), or alternatively, bread flour
  • 75g (about 1/3 cup) of water
  • 75g (about 1/3 cup) of milk
  • 6g (about 1 1/4 teaspoons) of fresh yeast
  • 5g (about 1 teaspoon) of sugar
  • 4g (about 3/4 teaspoon) of salt
  • 30g (about 2 tablespoons) of butter
  • 1/2 egg

For brushing:

  • 1/2 egg
  • 30g of milk (about 2 tablespoons)

Instructions:

Dough (1:00 pm)

In the bowl of a stand mixer, add the flour, water, milk, egg, sugar, yeast, and salt in the specified order. Knead until a homogeneous mixture forms. Incorporate the softened butter and continue kneading until the dough is smooth and elastic, about 8-10 minutes. 2.

Rising (1:15 pm – 2:30 pm)

Shape the dough into a ball after kneading and place it in an oiled bowl. Cover the bowl with plastic wrap or a lid, then allow the dough to rise in a warm location (25°C / 77°F) for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until it doubles in size.

Shaping (2:30 pm)

Once risen, divide the dough into equal portions and shape them into round buns. You should be able to make 6 buns, each weighing about 85/86 grams. Arrange them on a baking sheet lined with parchment paper, leaving adequate space between each bun. Optionally, sprinkle sesame seeds or other types of seeds on the bun surfaces.

Second rising (2:40 pm – 3:40 pm)

Allow the buns to rise in a turned-off oven, maintaining a temperature of approximately 26-28°C (about 80-82°F), for about 1 hour. Note that the buns will continue to rise outside the oven as it heats up.

Preparation for baking (3:20 pm)

Remove the risen buns from the oven and preheat it to 240°C (about 465°F) in static mode. In a small bowl, whisk together the remaining half egg and milk. Gently brush this mixture onto the buns.

Baking (3:40 pm)

Place the buns in the preheated oven and bake for 10 minutes at 240°C (about 465°F) on the lower rack. After the initial 10 minutes, elevate the baking sheet slightly higher in the oven and continue baking for another 5 minutes or until the buns turn golden brown and are fully cooked.

Simply Everyday Cereal Bread Ready in 5 Hours, Pullman loaf.

Today we will show you how to prepare a delicious loaf of bread, with a simple and no-frills recipe. This pullman loaf is perfect for anyone looking to enjoy genuine and flavorful bread every day, without the addition of butter, sugar, or milk.

Recipe for a Loaf Pan 10x10x30 cm / approximately 4x4x12 inches.

Ingredients

  • 350 g of bread flour (about 2 3/4 cups)
  • 300 g of cereal flour (about 2 1/3 cups)
  • 13 g of salt (about 2 1/4 teaspoons)
  • 8 g of fresh yeast (about 2 1/4 teaspoons)
  • 30 g of oil (about 2 1/4 tablespoons)
  • 455 g of water (about 1 7/8 cups)
  • 5 g of malt (optional) (about 1 teaspoon)


Instructions

Autolysis (12:30 pm):

  • In a stand mixer bowl, combine the flours and almost all of the water.
  • Mix at low speed for a couple of minutes until a rough and unstructured dough is formed.
  • Cover the bowl and let it rest for about 45 minutes.

First Proofing (1:30 pm):

  • Remove the dough from the stand mixer bowl and give it a couple of folds on the table.
  • Transfer the dough to a lightly oiled container, marking the starting level.
  • Let it proof in a warm place (proofer at 25°C / 77°F) for about 1 hour and 30 minutes, or until it doubles in volume.

Shaping (3:00 pm):

  • Transfer the proofed dough onto a lightly floured surface.
  • Shape it into a loaf and place it in the greased pan (10x10x30 cm / approximately 4x4x12 inches).
  • Let it proof again in a warm place (proofer at 25°C / 77°F) for about 1 hour, or until the dough reaches the edge of the pan.

Baking (4:15 pm):

  • Preheat the static oven to 200°C / 392°F. To create steam in the first few minutes of baking, you can heat some barbecue lava rocks in the oven.
  • Before baking, you can sprinkle sesame seeds or other toppings of your choice on the surface of the bread.
  • Once the oven is hot, place the bread and pour water over the rocks to create steam for the first 15 minutes of baking.
  • Continue baking without steam for another 30-35 minutes.
  • Check the bread for doneness, and if necessary, extend the baking time by 5-10 minutes until the crust is golden brown. Check the internal temperature with a food thermometer; it should be 95°C / 203°F. 6. Once baked, remove it from the pan and let the bread cool on a wire rack before slicing and enjoying it.

Handmade Durum Wheat Semolina Pasta with Simple Tomato and Basil Sauce

The malloreddus, also known as Sardinian gnocchi, are a type of pasta made with semolina and water, characterized by their simplicity in preparation.

Among the various variations of fresh Italian pasta are also cavatelli, Pugliese strascinati, and capunti. Although they share similarities in shape and consistency, each has its own regional peculiarities. Accompanied by sauces that blend perfectly with their surface, these dishes are appreciated for their ability to capture the flavors of the condiments, representing an excellence of Italian cuisine.

Ingredients
Pasta dough:

  • 400g/14oz of durum wheat semolina
  • About 200g/7oz of lukewarm water

For the tomato and basil sauce:

  • 400g/14oz of canned peeled tomatoes
  • Whole fresh basil leaves
  • 1 whole garlic clove
  • 2 tablespoons of olive oil
  • Fresh basil

Other ingredients:

  • Salt to taste
  • Parmigiano Reggiano (optional)


Instructions

Preparation of fresh pasta:

  • Pour the durum wheat semolina into a large bowl and make a well in the center.
  • Gradually add lukewarm water, mixing with a fork or with your hands, until you get a homogeneous and elastic dough. You may need to add a little more water or semolina, depending on the consistency.
  • Work the dough on a lightly floured surface for about 10-15 minutes, until it becomes smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  • After the resting time, divide the dough into equal pieces.
  • Shape each piece of dough into a long sausage, lightly working it on the work surface.
  • Cut each sausage into small pieces of uniform size, about 1-2 cm in length.
  • Use a ‘tarocco’ or a spatula pasta cutter to shape the malloreddus, gently pressing and sliding along the piece of dough to create the characteristic groove on the back.

Preparation of tomato and basil sauce:

  • Heat the olive oil in a pan over medium heat. Add the whole garlic clove and let it lightly brown to flavor the oil.
  • Add the whole canned peeled tomatoes to the pan, crushing them slightly with a fork.
  • Cook over medium-low heat for about 15-20 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Remove the garlic clove before serving and add the basil leaves.

Preparation and serving of malloreddus:

  • Bring a large pot of salted water to a boil. When the water reaches a boil, cook the malloreddus for about 2-3 minutes, until they float to the surface.
  • Drain them gently using a slotted spoon and transfer them directly to the pan with the prepared tomato and basil sauce.
  • Toss the malloreddus in the sauce for a few minutes over medium-low heat, allowing them to absorb the flavors of the sauce.
  • If desired, garnish with a sprinkle of grated Parmesan cheese.
  • Serve the malloreddus hot and enjoy your delicious dish of fresh pasta topped with tomato and basil sauce!

Enjoy your meal!

Italian Genovese Focaccia

This recipe is inspired by the classic focaccia genovese, ready in just 4 hours.

Ingredients

  • 250 gr water
  • 420 gr Italian “tipo 1” flour W280/300
  • 10 gr fresh yeast
  • 10 gr salt
  • 40 gr extra virgin olive oil

For the brine:

  • 50 gr water
  • 5 gr salt
  • 40 gr extra virgin olive oil


Instructions

  1. Pour the flour into the bowl of a stand mixer.
  2. Gradually add water while the mixer is running at low speed.
  3. After adding water, crumble the fresh yeast over the dough.
  4. Continue kneading until the water is fully absorbed and the dough begins to form.
  5. Add salt and continue kneading until fully incorporated.
  6. Add the extra virgin olive oil and continue kneading until the oil is fully absorbed and the dough is soft and elastic.
  7. Cover the bowl with plastic wrap and let it rest in a warm place at about 25°C (77°F) for approximately 30-40 minutes.
  8. After the first rest, fold the dough to strengthen it and shape it into a loaf. Cover with a cloth and let it rest for another 45 minutes on the counter.
  9. After the second rest, roll out the focaccia with a rolling pin and place it in a baking tray measuring 30×40 cm. Let it rise in the oven turned off at 25°C (77°F) for 45-60 minutes.
  10. After this time, create dimples on the surface of the focaccia with your fingers and let it rise for another 45 minutes approximately.
  11. In the meantime, preheat the oven to 240°C (464°F).
  12. Before baking, prepare the brine by mixing the extra virgin olive oil, water, and salt in a bowl.
  13. Immediately pour the brine over the surface of the focaccia and bake the tray with the focaccia in the preheated oven in static mode, placing the tray on the base of the oven.
  14. Bake for about 15-20 minutes, or until the surface is golden and crispy. The baking time may vary depending on personal preference – some prefer a softer focaccia, while others prefer it more golden and crispy.
  15. Once baked, remove the focaccia from the oven and lightly brush the surface with extra virgin olive oil.
  16. Allow to cool slightly before slicing and serving the focaccia.

Enjoy your meal!

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.blogautore.espresso.repubblica.it/2009/01/14/le-ricette-scientifiche-lo-spezzatino-base/ .


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


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.