I tried this recipe and want to share.....

I just tried this and OMG  sooooooooooo yummy


Roman Stew
Stuffatina Alla Romana

    * Preparation Time: 30 minutes
    * Cooking Time: 3 hours
    * Serves: 8
    * Calories: 287 per serving

Ingredients

    * 4 Tsps/20ml Oil, Olive
    * 3 Rashers/42g Bacon, Streaky, Rashers
    * 3lb/1362g Beef, Steak, Rump, Raw, Lean
    * 250ml Wine, Red
    * 100g Tomato Puree
    * 240g Celery
    * 1 Tbsp/10ml Juice, Lemon, Fresh
    * 4 Cloves/12g Garlic
    * 1 Cube/7g Stock Cubes, Beef
    * 1 Tsp/2g Pepper, Black, Freshly Ground

Method

This Roman beef stew is truly delicious and its long cooking time deserves a big pot full. It freezes well, so no need to worry about any extra portions.

Cut the bacon into small pieces, cut the beef into 1 inch cubes and crush the garlic.

Heat the olive oil in a large heavy pan and gently fry the bacon until golden.

Add the beef and fry over a high heat, stirring frequently, until browned.

Pour the wine over the beef and bring to the boil. Keep it bubbling until the liquid has reduced by half.

Finely chop 3 sticks of the celery and add to the pot. Stir in the tomato puree, lemon juice, garlic and black pepper.

Add the stock cube to 1 pint of boiling water to make a stock. Pour enough of this into the pot to just cover the meat, and set the rest aside.

Cover the pot and gently simmer for three hours, checking once in a while and topping up with more of the stock if necessary - to keep meat covered.

30 minutes before the end of the cooking time, cut the rest of the celery into 2 inch pieces, blanch in boiling water for 5 minutes, drain and add to the stew.

Tip - Stuffatina tastes even better if you make it a day in advance and refrigerate.

Serve piping hot with Tagliatelle.

I used smoked collar bacon as its less fatty.

ENJOY
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