Here it is the first recipe from my new family inspired food blog! The first recipe comes from casa De Marco and is a recipe that brings back many happy memories of countless Sunday family dinners over the winter. My mum loved to make it because it pleased everyone, was fuss free for her and was incredibly filling, which was much needed in a house with 2 rugby playing boys! My nonna originally made this recipe and showed my mum how to make it so it really is a family classic. It is essentially a stew, so it does take a bit of time to cook, but this process is fuss free simply leaving the pot on the heat to do all the work. Like all stews, the flavour gets better overnight so I would definitely recommend making enough for at least 2 dinners! There are potatoes in this dish, but you could quite easily serve it without if you are looking for a carb free meal. I have to confess though my guilty pleasure is enjoying it with some warm crusty italian bread. Heaven!

Me and my mum enjoying some cooking!


2tbsp olive oil
1 onion, finely chopped
1 celery, chopped
700g of stewing steak
500g Passata
100g water
1/4 cube chicken stock or 1 tsp concentrated chicken stock
1 red pepper, sliced into wedges
700g potatoes, quartered
100g frozen peas

Serves 4

Prep time: 20 minutes

Cook time: 3 hours


1. Heat 1 tbsp of oil in a deep pan.

2. Add the onion and celery and gently fry over a medium heat for 5 minutes to soften the onion.

3. Once softened remove the onion and celery from the pan and set aside.

4. Heat another tbsp of olive oil in the pan and, once hot, add the stewing steak making sure the heat is up high to brown the meat all over.

5. If there is any excess water from the meat, simply keep the heat up high and let it evaporate.

6. Once the meat has browned, season with salt and pepper and add the onion and celery back to the pan.

Tip: do not stir the meat too much allow it to go a darker brown, but careful not to let it burn.

7. Add the Passata and water to the pan and mix together well.

8. Season with salt, pepper and a pinch of sugar and add chicken stock.

9. Bring to the boil, cover and then turn the heat down leaving the mixture to simmer gently for 2 1/2 hours. Stir occasionally.

10. After 60 minutes add the chopped red pepper.

11. After 2 hours add your potatoes and mix well.

12. Just 5 minutes before the end of cooking add in the peas.

13. Serve hot!

Buon appetito,

Fit Bird

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