Horse stew

Name: Horse stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: Cavallo pasta stew meat 2.6 lbs; Canned tomatoes 3 &frac13; cups; White onions 1; Fresh chili pepper 1; Extra virgin olive oil 5 tbsp; White wine 0.4 cup; Ground black pepper to taste; Fine salt to taste; Water 0.42 cup

it es fr de br

619

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 619
Carbohydrates g 12.8
of which sugars g 12.8
Protein g 56.8
Fats g 36.1
of which saturated fat g 8.15
Fiber g 2.1
Cholesterol mg 168
Sodium mg 513

Difficulty: Easy
Prep time: 20 min
Cook time: 3 h
Serving: 4
Cost: Average

PRESENTATION

Horse meat stew from Salento really grabs your attention with its intense flavor and rustic charm. And here's the thing, this traditional horse stew recipe isn’t like your typical beef or pork stew—it is really got its own unique taste. Why? Because of the special way folks in southern Italy make it. Right at the start, the meat gets a quick, tender sear. Then it's left to slowly bubble away for hours in a sturdy cast-iron pot. This kind of patience makes the texture so moist. Really, it lets all those flavors blend together, especially with the chili pepper and ripe tomato pulp giving the dish its main kick. In Salento, you’ll often find this horse meat stew packed into a fresh puccia salentina, which is great because the bread soaks up every bit of that spicy, rich sauce.

In the realm of European street food, regional dishes like this hold a special place. In Apulia, people really appreciate the deep, almost sweet character of the tomato and how the slow-cooked meat picks up a hint of spicy heat. You won’t find this combo in other European horse stew varieties like Zoervleis or the French Pastissada di Caval. I mean, the chili and tomato pairing is what makes the horse stew ingredients in Salento so memorable. Around town, especially during festivals, you’ll see folks lining up for a hot sandwich stuffed with this stew. The aroma? Simply unbeatable.

With its roots in classic horse meat cooking, this dish stands out among horse meat recipes for its balance of tenderness and flavor. And look, the experience of eating it street food–style is really something special. It’s a great example of how a slow cooking process can turn tough cuts into something really unique. That's why the traditional horse stew recipe from Salento remains a local favorite. Whether you’re trying it for the first time or seeking out that familiar taste, this dish is sure to leave a lasting impression. No question.

How to prepare Horse stew

To prepare the horse stew, peel the onion and cut it into rings 1. Take the chili pepper, remove the seeds with a knife 2, then also cut it into very thin rings 3.

Place a cast iron pot on the stove, pour in the olive oil and sauté the onion for 5-6 minutes 4. Add the meat cut into rather large pieces 5 and brown it well on both sides, turning it with a wooden spoon 6.

Add the chili pepper 7, deglaze with white wine 8, and add the black peppercorns 9.

Put the tomato pulp in a container and mash it lightly with a fork 10; add it to the meat 10, then pour in the water (you can pass it through the remaining pulp) 12 and adjust the salt.

Cook the meat for 3 hours over very low heat, covering with a lid and stirring occasionally for even cooking 13. After the necessary time has passed, turn off the heat 14 and serve your horse stew 15.

Storage

You can store the horse stew in the refrigerator for 2-3 days at most in an airtight container or covered with plastic wrap. You can freeze it only if you have used fresh, not previously frozen ingredients.