Stufatino Alla Romana Roman Beef Stew Recipes

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.

Steps:

• In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
• Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
• Pour the tomatoes and the wine over the beef and vegetables.
• Cover the slow cooker, and cook on low for 7 to 8 hours.
• If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.

Steps:

• Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
• Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
• Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
• Cover and cook for 1 hour. Add a little water or broth if needed.
• Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.