Stufatino Alla Romana Roman Beef Stew Recipes

STUFATINO ALLA ROMANA (ROMAN BEEF STEW)

Steps:

• 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.

ROMAN COUNTRY BEEF STEW

Steps:

• In a large pot, brown the meat in oil.
• Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
• Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
• Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
• (hint, do not use more than 4 oz. of macaroni).
• Stir in green beans and cook another 15-20 minutes.
• Serve with parmesan cheese.
• Goes well with french bread and a salad.