Florentine meat stew
5 from 1 vote

Florentine beef stew

Course Main
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Giulia


  • 800 g of beef cheek
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 1 glass of red wine
  • 500 g of peeled tomatoes
  • 800 ml of hot water, or beef broth
  • 500 g of yellow potatoes
  • Salt
  • Black pepper
  • Fresh thyme


  • Cut the meat into regular cubes of about 2 cm per side. Cover the bottom of a large pot with olive oil. Add two cloves of garlic and heat the oil, then add the meat and brown it over medium-high heat on all sides, stirring to brown it evenly.
  • When the meat has absorbed all the liquid it will release, pour in the red wine. Let it reduce on medium-high heat, then add the peeled tomatoes, rinse the jar with the hot water and pour it into the pot as well.
  • Peel the potatoes, cut them into regular chinks and add them into the stew.
  • Season with salt and pepper and bring to a simmer. Cook over low heat, covered, checking from time to time to be sure that there is still enough liquid in the pot. Simmer for at least an hour.
  • Serve immediately with some fresh thyme, or let the stew aside for the next day, when it will be even better, once warmed.
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