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Scottiglia (Mixed Meat Stew)

Scottiglia - A Tuscan Mixed Meat Stew cooked until fork tender and delicious!

My husband Jack is back today to share the story behind our recipe for Scottiglia (an Italian Mixed Meat Stew), as well as share our review of Wolf Gourmet American-made Cookware.   Here’s Jack:

One day, back in my food service days, I was conducting a production meeting with my chef and some senior kitchen and catering managers. We had just completed a series of catered, evening events, and we had a walk-in freezer full of various cuts of meat. Nothing in a professional kitchen should ever go to waste – so I challenged my team to get inventive, and find a way to use up all the odds and ends of meat we had in the freezer.

Our head chef immediately said “Scottiglia!” No one – including myself – had heard of Scottiglia before, so he explained that Scottiglia is an Italian “mixed meat stew.”

Scottiglia - A Tuscan Mixed Meat Stew cooked until fork tender and delicious!

The story goes that farmers in Tuscany would get together and combine their meat ‘odds and ends’ after selling their prime cuts at the market. The term Scottiglia literally means ‘to sear or braise’ in Italian and those cooking methods are how this stew is prepared (back then it was in a pot over a wood fire in a farm house). In addition to the beef, pork, veal, or chicken, tomatoes might be added to the stew (depending on which Tuscan family was cooking that day) as well as various vegetables. Scottiglia is tender, rich and absolutely delicious – and it’s a dish that any meat lover will thoroughly enjoy!

Fast forward to today…Martha and I were invited by Wolf Gourmet to test out and review a set of their stainless steel, American-made cookware. We thought that preparing a delicious Scottiglia recipe – which requires searing and braising – would be a great way to put the Wolf Gourmet Cookware to the test!

Wolf Gourmet Cookware - A Family Feast

This Wolf Gourmet cookware is absolutely gorgeous – and initially, I was a little apprehensive about cooking this Scottiglia using stainless steel cookware.  I’ve heard countless stories (and have experienced it myself too) about inferior-quality stainless steel pans that get ruined after using them on a stovetop over too-high of a cooking temperature.

So – to make our Scottiglia – we seared the meat in the Wolf Gourmet 3.5 Quart Sauté Pan with Lid and then braised the meat in the Wolf Gourmet 6-quart Dutch Oven.  (Also, click here to see the polenta we made in our Wolf Gourmet 3-quart Saucepan with Lid.)

Wolf Gourmet Cookware - A Family Feast

I found this cookware – with its seven-ply bonded construction and riveted handles designed for comfort – to be a pleasure to cook with!  I seared the meat for our Scottiglia over medium high, then deglazed the pan and there was no burning, scorching or any discoloring of the pan!  (Even after all of that intense cooking and searing, the skillet looked hardly used!)  At one point during my cooking, I accidentally grabbed the handle without an oven mitt – and I was totally shocked (in a good way) to find it completely cool to the touch.

I noticed as I cooked with the Wolf Gourmet Skillet that the pan heat was consistently the same throughout – regardless of where the flame was underneath.  This is the sign of a well-made, heavy-bottomed pan. Cleanup was a breeze with no sticking. I used a sponge with a fine scouring pad on one side and had the pan washed and looking brand new within one minute. (The only sign that it was used were a few scuff marks on the bottom of the pan where I ran it along our stove top burner – but this is to be expected with use.)

Scottiglia - A Tuscan Mixed Meat Stew cooked until fork tender and delicious!

Next, the meat cooked in the Wolf Gourmet Dutch Oven with Cover for 2½ hours in the oven until fork tender. I thought for sure the pan would turn discolored (like most other stainless steel pans I’ve used), but the exact opposite was true. No foods stuck anywhere on the Wolf Gourmet pan or lid and, as with the skillet, it was a breeze to clean.

Finally, I tried pretty hard to trip-up the Wolf Gourmet 3-quart Sauce Pan by making a thick, cheesy polenta. I thought for sure the polenta would stick to the bottom of the pan, or worse – scorch or burn! But again, I was pleasantly surprised to find that our Savory Cream Polenta came out better in the Wolf Gourmet pan than is does when we make it in some of our “non-stick” pans.

Savory Soft Polenta - A Family Feast

After using the Wolf Gourmet American-made Cookware for several weeks in our own kitchen, Martha and I would highly recommend this set to any serious home cook!  Here are the key features of this awesome cookware:

  • Proprietary 7-ply construction
  • Fast, even heating
  • Superior food release
  • Beveled walls reduce the risks of burning and sticking
  • Sturdy, ergonomic handles
  • Oven safe to 500° F
  • Dishwasher safe
  • Lifetime limited warranty

Wolf Gourmet Cookware is sold in sets or individual pieces.  It is available online at Bloomingdale’s as well as online at Wolf Gourmet.

Disclosure: We received a complimentary Wolf Gourmet Cookware set for review purposes.  All opinions are 100% ours.



  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings


  • 1 pound chuck, cut into large pieces (2” or larger)
  • 1 pound pork butt, cut into large pieces (2” or larger)
  • 1 pound veal stew meat
  • 1 pound boneless skinless chicken thighs cut into quarters
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ teaspoons dry rosemary
  • 4 tablespoons extra virgin olive oil, divided
  • 1 ¼ pounds onion cut into thick vertical slices
  • 4 cloves garlic diced
  • 2 cups red wine, such as merlot
  • 1 28-ounce can whole peeled San Marzano tomatoes
  • 2 cups vegetable broth
  • 2 bay leaves
  • 1 pound carrots, peeled and cut into large pieces on the bias
  • 1 6-ounce can tomato paste
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • Savory Soft Polenta (see recipe here)


  1. Lay all four meats on your cutting board, pat dry and salt, pepper and rosemary each side.
  2. Preheat oven to 325 degrees F.
  3. In a large saute pan over medium high heat, place two tablespoons of the oil and heat until the oil is shimmering.
  4. Have a five quart Dutch oven standing by.
  5. Cook one meat at a time in the hot oil cooking each side for about 3-4 minutes per side. Make sure the meat is not over crowded and don’t touch it until it is time to turn. Turn each piece and cook for another 3-4 minutes or until nice and browned. Transfer to the Dutch oven. Repeat for the second meat and before cooking the third meat, add the remaining oil. Save the chicken for last and only sear for about 2 minutes per side.
  6. Once the last meat is in the Dutch oven, place the onions and garlic into the hot saute pan and cook for three minutes.
  7. Add the red wine and scrape the pan bottom with a wooden spoon. Cook to evaporate the wine by half then add the onion and wine mixture to the Dutch oven. You are done with the saute pan.
  8. To the Dutch oven, add tomatoes, broth and bay leaves, cover and place into the preheated oven for two hours.
  9. After two hours add carrots and tomato paste and stir to combine. Cover and cook for 30 more minutes or until carrots are tender.
  10. While the stew cooks for the last 30 minutes, in a medium sauce pan, melt butter and add flour over medium heat. Cook for five minutes stirring often with a wooden spoon. Remove from heat.
  11. If serving over polenta, make that now, (see recipe here).
  12. Once the stew comes out of the oven, turn the heat back on the butter and flour mixture and ladle in liquid from the stew and whip to make a thick sauce. Keep adding liquid until the mixture is no longer paste like. Transfer that back into the stew and gently stir to combine.
  13. Serve with our Savory Soft Polenta.

You may enjoy reading about these other Wolf Gourmet Products:

Easy Blender Chocolate Mousse

Easy Blender Chocolate Mousse - A Family Feast

Wolf Gourmet Countertop Oven Product Review

Wolf Gourmet Countertop Oven - Product Review & Giveaway - A Family FeastScottiglia - A Tuscan Mixed Meat Stew cooked until fork tender and delicious!


    Leave a Comment


  1. Stephanie Phelps :

    I would make my chicken and shrimp stir fry in it first if I won! Thank you for the chance!

  2. I would make a recipe that is fairly new to me and well loved by my family, Hungarian Chicken Paprikash. It is wonderful!

  3. Elaine Kraepel :

    This recipe looks delicious. Must try!

  4. Cynthia Diltz :

    I wish I had seen this recipe yesterday. We had left over steak and lamb from Easter dinner. I actually made a very similiar dish with the left over meat. A stew sounded wonderful. As it turned out I used almost the same ingredients and it was wonderful.

  5. These pots and pans rock! My husband and I are moving to a new home in May and I would love to have a shiny new set of pans for my kitchen! They are so beautiful I would have to install a pot rack to hang them from so I can look at them everyday!

  6. The first thing I would make is spicy crawfish etouffee! Beautiful cookware!

  7. Hmmm That pan looks perfect for some braised short ribs!

  8. Some kind of stir fry.

  9. What an awesome giveaway! I would love to make this recipe – never heard of scottiglia but it sounds fantastic!

  10. I would love to try your polenta recipe in the wolf pan on my induction cook top! I love polenta and always make it plain the way my grandmother used too. I’m excited to try it with the herbs.

  11. Cheryl DiMuro :

    Funny I was thinking yesterday how I could use a new sauté pan to make the Family Feast pan steared steak. Often times weather doesn’ t permit barbeque and I am not a fan of broiled meat. So, having a new sauté pan could really put that recipe to the test.

  12. Denise Rasberry :

    Scottiglia would be my first recipe to try! It sounds delicious and a useful way to use up little pieces of extra meat!

  13. Stews are the epitome of comfort foods (to me, along with soups). I would make a whole yellow pea soup first, it was my great grandmother’s recipe and one that brings me home over and over again.

  14. Nicki Howerton :

    My mouth is watering just looking at this recipe for Scottaglia Stew. You had me when I saw it has 2 cups of wine and various meats. Your review for the cookware has me wanting it as well as the stew. So I sure hope I win.

  15. Lemon Chicken Alfredo

  16. I’d cook chicken piccata.

  17. Bolognese!

  18. What a great set of cookware!!! I have learned to purchase high quality knives and cookware after making some poor choices.
    A recipe for braised chicken that we enjoy….sounds like a perfect meal.

  19. Christine Liberati :

    This line looks amazing. I can’t wait to try this recipe. I would make what I call
    Christine’s Chicken. – Dredged in flour pounded chicken sauteed with onion, shallot, garlic, cromini mushrooms, salt and pepper – then topped with fresh plum sliced tomatoes, quartered artichoke hearts – add white wine – bake in THIS PAN in oven covered 20 minutes – remove lid – add proscruitto and fontinella cheese – 10 minutes or until bubbly – I usually serve with bow tie – 🙂 love your website, fb, pins and instagram! 🙂

  20. This looks delicious, can’t wait to try it!
    That pan is amazing!

  21. Braised short ribs

  22. I love to make skillet fajitas and I would love to see this lovely cookware

  23. Gorgeous pans!! I would love to make a one skillet lasagna for my family using this pan.

  24. I think I would try Chicken Marsala……..I am not a fabulous cook but I keep trying…….I have a husband who has taken up cooking in the last few years…….now, he is a very good cook! He follows the recipe…….could that be the difference!!??

  25. I would make a beef and broccoli stir fry first if I am that lucky person to win! I’ve always wanted a nice pan that I could finish off a meal in the oven without changing it to a casserole dish first!

  26. My grandma’s beef stew is the first thing I’d try in the Wolf pan. It requires a deep seer in a very hot pan.

  27. Beautiful cookware!
    I would fire up a nice slow-cooked Chicken Cacciatore!

  28. I would make the pan seared rib eye steak recipe. I tried this at home with my current frying pan, it was a great recipe but the cooking was too fast my pan heated unevenly and the steaks were just a little over crisp on the out side and too pink on the inside. After frying I finished cooking them in the oven.

  29. chicken stir fry!

  30. I would make braised beef short ribs.

  31. John Schmidt :

    Irish Stew…or Shephards pie, two of my favorites.

  32. The first recipe I would make is chicken piccata

  33. Shannon Deaton :

    The first thing I would make is a nice pot of Chicken Adobo. This is a lovely looking set and from the sound of it, is as good as it looks. Not that you asked, but the next thing I would make is Polenta. I have never had or made Polenta and it looks yummy!

  34. Donna Hardison :

    I would make butter lemon garlic shrimp with roasted asparagus. Stainless steel is my favorite type of cookware with the exceptions of cast iron. What a wonderful gift !

  35. A nice thick Rib Eye Steak!

  36. I would love to make the Scottiglia in honor of my grandfather. He raised sheep and Appaloosa horses and I haven’t had lamb since he passed away. Thank you for this opportunity.

  37. Jane Grabenstein :

    Smothered pork chops come to mind…yum!

  38. I would love to make the Scottiglia – sounds delicious – also the herbed polenta! Thank you for the giveaway opportunity.

  39. I would make this recipe with the pans! It looks so yummy!!!

  40. I would start with an easy stir fry…chicken and veggies.

  41. I’d make chicken alfredo!

  42. I would love to try this stew or a short rib recipe. I love Wolf, my dream is to have a kitchen filled with Wolf appliances and cookware!

  43. That cheesy polenta looks like a pretty good test for a new pan! I’d try that!

  44. I’d make superburgers for the kids, not very fancy but well loved.

  45. I think I would like to try the Polenta and Scottiglia. They both sound awesome! Thanks for your blog. I really enjoy reading the stories behind the yummy recipes!

  46. I’d make pepper steak (smothered round steak with onions and bell peppers) and serve it over rice. It’s my favorite thing to make in a pan such as this.

  47. High quality cookware like Wolf is an investment and worth the $$$. Thx for the chance to win! I’d start with a family favorite, cashew chicken stir fry.

  48. Thank you for this opportunity! I would make an asparagus and goat cheese risotto!

  49. Winning this gorgeous piece of cookware would inspire me to make fried chicken! Thank you for the opportunity!

  50. Chicken in a creamy lemon butter sauce.

  51. Carmela Etgar :

    I will try this recipe, it looks so tempting

  52. I would make a Chicken Piccata. Thanks for the chance to win a great giveaway.

  53. Seeing that polenta made me want to make (and eat) some, so that’s what I’d do! Thanks!

  54. Susan Broughton :

    I think I would like to try the above recipe for Scottiglia. The recipe looks and sounds delicious!

  55. So many ideas – Short ribs or pepper steak!! Maybe shrimp??? To many choices – so little time.

  56. I would make sauteed vegetables and chicken in an Thai-Asian sauce

  57. Brenda Haines :

    This reminds me of my grandma’s beef tips and noodles, so I think that’s what I would make. Thanks for the chance!

  58. This giveaway is awesome. I am fairly new to cooking and have heard that right pans and tools can really make the dish. We would love a new set!

    I would make a lemon pepper chicken with a creamy cheese sauce!

  59. I’d make yakisoba 🙂

  60. This pan looks wonderful. I would make chicken piccata.

  61. I think the first thing I would make is schnitzel

  62. Janet Bullock :

    iI would love to have this cookware! I would make an old family recipe, Creole Spaghetti first, then I have a host of recipes I would love to try.

  63. I would love to try risotto, maybe mushroom or leek and asparagus, to test the Wolf saute pan. It would make a great addition to anyone’s kitchen.

  64. Karen Bobbett :

    I would make goulash.

  65. I’d make penne with sausage and zucchini

  66. I’ve been craving Chicken PIccata lately so that’s what I would make if I’m lucky enough to win. Thank you for the chance. I love cooking with quality, well-crafted cookware.

  67. i would make shrimp scampi with broccoli for the first dish if I won!

  68. Thanks to Wolf Gourmet for the chance to win! I would make my favorite salmon recipe with this pan. The recipe calls for starting the fish on the stovetop and then finishing in the oven.

  69. I am trying to replace my non-stick pans with a healthier alternative. My fear of trying to cook without the non-stick option is huge. I would love to test out the wolf cookware.

  70. LuAnn Rausher :

    First dish I would make in the “Wolf Saute Pan” would be either Chili Verde or Pozole. Love both of these dishes.
    Very excited for a chance to win this gorgeous cookware!

  71. These pans look fantastic and like you have had less than good results using stainless steel pans. I would love the opportunity to try one of these pans as I’m considering replacing my cookware set soon. I think I would try the Scottiglia recipe posted here, it sounds delicious!

  72. Glenda Nordmeyer :

    I can’t wait to prepare Scottiglia for my big noisy family but I won’t even attempt it without my Wolf Gourmet Sauté pan! My big hungry family are waiting with bated breath!

  73. I would make my beef Bourgenion (sp)? Stew asyou first dish. If it had straight sides I would then try a loaf of bread.

  74. Augustine Schug :

    Definitely Chicken Piccata.

  75. Of course, it would have to be the Scottiglia. It looks delicious.

  76. Erika Chilton :

    I would make Heavenly Beef.

  77. I would make the Scottiglia – it looks yummy. Thanks for the opportunity to win such a lovely prize.

  78. I would make chicken & Chinese vegetable stir fry in the pan.

  79. Pam Cortese :

    I would love to make a beef stroganoff in a shiny new Wolf pan! That would be quite a treat! Fingers crossed for some new pans!

  80. One last time before warmer weather…a great stew, thank you.

  81. Tracie Cooper :

    I would love to make shrimp scampi for my hubby!

  82. I would make a chicken stir-fry! Looks like wonderful cookware!

  83. The large surface area of the pan would make it ideal for fried chicken, but I think the first thing I would make would be home fries.

  84. Marjorie cordano :

    The cookware sounds excellent I have not had good cookware in many years I have very old pots and pans.I think that my first recipe would be that Italian dish seeing that I am Italian

  85. I would love to have a Wolf Gourmet 3.5 Quart Sauté Pan with Lid and would make my chicken with spinach and peanut sauce in it. Sounds like the ideal pan for it! Thanks for the opportunity to win…

  86. I’d make a mushroom dish!

  87. I would make a beef stew type of dish!

  88. Beverly Collins :

    I would fix my Chilean Sea Bass with Macadamia Sauce. Beautiful pan for a beautiful fish.

  89. Although this was very good, the 2 cups of wine had a very overwhelming favor to the stew. The next time I would cut that down to 1 cup and put in an extra cup of vegetable broth

    • Thanks for your feedback Phyllis – I suppose a very strong/robust red wine could impact the flavor in that way. We’re sorry you were disappointed in the recipe.

  90. I would make my liver and onions. Lightly sauté the liver then put pan in oven and bake on low .

  91. That Scottiglia recipe looks amazing. If I won the pan I’d actually like to make that polenta receipe or sweet and sour chicken. Thanks for the chance!! Cheryl

  92. Brandon McClain :

    I’ve never heard of Scottiglia & it sounds delicious so I would love to try making it with this awesome cookware!

  93. Anita Andersen :

    If I owned a Wolf saute pan, I would use it to make my favorite venison loin recipe with garlic and sour cherries. If I had 2 pans, the second one would probably have a pineapple upside down cake in it to go with the special wild game dinner!

  94. I wonder if I could make paella in it? I’d give it a try!

  95. I would make beef chili

  96. Cheryl Larimer :

    I would make beef stroganoff. Top sirloin (cut up by the butcher); onions; mushrooms and sauce over noodles. I love my recipe and have taught my husband how to help make it also.

  97. I would make some cajun fish in this.

  98. Debra Rookard :

    I would make eggplant Parmesan.

  99. Mary Mannella :

    I would make your recipe of Chicken & Apples in Honey Mustard Sauce.

  100. Seafood Newburg would be the first thing I would make in this amazing pan !!!!! Thank you for giving me a chance to win this stainless steel all around cooking sensation. 3 quart is the perfect size for any recipe.

  101. I would like to make my oldest son’s favorite, chicken Parmesan. I’d fry the chicken in the pan on the cook top, top it with sauce and cheese, and pop it in the oven to finish it off!

  102. Corey synowicz :

    My mom’s beef stroganoff, it was her mother’s recipe.