Stufatino Alla Romana (Roman Beef Stew)

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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