Stufatino Alla Romana (roman Beef Stew)

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 3-4
• 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

Recipe

• 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.