Beef Stew Roman Style Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 40 Min
Ready In1 Hr 50 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupParty
Ingredients
| 2 pounds eye or top round | ||
| 2 tablespoons special oil | ||
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 1/4 teaspoon orcgano | ||
| Dry red wine | 1 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
Directions
Slice the meat 3/8 inch thick.
Heat the oil in a Dutch oven or heavy saucepan; saute the onions and garlic 5 minutes.
Add the meat and brown on both sides: season with the salt, pepper, oragano and add the wine, tomato paste and water.
Bring to a boil, cover and cook over low heat 1-1/2 hours or until tender.
Skim the fat.
Heat the oil in a Dutch oven or heavy saucepan; saute the onions and garlic 5 minutes.
Add the meat and brown on both sides: season with the salt, pepper, oragano and add the wine, tomato paste and water.
Bring to a boil, cover and cook over low heat 1-1/2 hours or until tender.
Skim the fat.
Chef
