Stufatino Alla Romana (Roman Beef Stew)
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 2 lbs rump steak, top rump,cut into cubes
- 1⁄2 cup flour, with salt and pepper to taste
- 1 tablespoon olive oil
- 6 ounces bacon
- 1 whole onion, thinly sliced rings
- 2 cloves garlic, crushed
- 2 stalks celery
- 1 teaspoon marjoram
- 1 cup red wine
- 1⁄2 cup beef stock
- 2 tablespoons tomato paste
Directions
- Coat the beef cubes in the seasoned flour.
- Heat the oil in a large casserole dish.
- The dish must be flame proof.
- Add the bacon pieces and fry until they are crisp.
- Transfer them to kitchen towels to drain.
- Add the onion, garlic and celery to the casserole and fry until the onion is soft.
- Add the beef cubes and fry until evenly browned.
- Stir in the marjoram and bacon, and pour over the wine and stock.
- Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
- Moisten the meat with a little more stock if it becomes too dry.
- The stew is done when the beef is tender and the sauce very thick and dark.
- Serve at once.
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