Beef Stew (Stufato Di Manzo)
|Chuck roast||3 Pound (1 1/2 kilogram)|
|Olive oil||2 Tablespoon|
|Bacon||1⁄2 Pound, chopped (250 gram)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Red wine||125 Milliliter (1/2 cup)|
|Tomato paste||4 Tablespoon|
|Water||125 Milliliter (1/2 cup)|
|Button mushrooms||1⁄2 Pound (250 gram)|
|Small onions||1⁄2 Pound (250 gram)|
Cut roast into bite size pieces.
Heat the oil in a large saucepan.
Add the bacon, onion and garlic and saute until golden brown.
Season meat with salt, pepper, marjoram and rosemary.
Add to saucepan and brown well on all sides.
Add red wine and tomato paste mixed with 1/2 cup water.
Add enough boiling water to cover meat.
Cover saucepan and simmer for about 2 1/2 hours or until meat is tender.
A half hour before the meat is cooked, stir in the mushrooms and onions.