Beef Stew Roman Style
|Eye/Top round||2 Pound|
|Special oil||2 Tablespoon|
|Thinly sliced onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dry red wine||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
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.