Stew roman style

Yield: 4 servings

Measure Ingredient
1 tablespoon Lard
1 Onion, chopped
⅛ pounds Salt pork, chopped
1 Garlic clove, chopped
2 pounds Stew beef
1 Salt
1 Pepper
⅛ teaspoon Oregano
1 cup Red wine
1 can Tomatoes

Cut beef into small pieces. Place lard, chopped onion, salt pork, and garlic in a stew pot and brown slightly; add meat, salt, pepper, and oregano and let meat brown slowly. When meat is well browned, pour the wine over it and continue cooking until wine is absorbed. Add tomatoes and enough hot water to cover the meat. Cover the pan and cook for about 2 hours until meat is very tender. If gravy is too thick, add a little water. The gravy will be dark and very tasty.

Serve with polenta or Whipped Potatoes. ------- from The Talisman Italian Cookbook Submitted By NICK LA ROCCA On 02-24-95

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