Best Roman Country Beef Stew Recipes

Stufatino Alla Romana (Roman Beef Stew) image

Provided by Trudy Hobbs

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs rump steak, top rump,cut into cubes
1/2 cup flour, with salt and pepper to taste
1 tablespoon olive oil
6 ounces bacon
1 whole onion, thinly sliced rings
2 cloves garlic, crushed
2 stalks celery
1 teaspoon marjoram
1 cup red wine
1/2 cup beef stock
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 806.2, Fat 50.4, SaturatedFat 17.8, Cholesterol 167.3, Sodium 655.6, Carbohydrate 19.2, Fiber 1.6, Sugar 3, Protein 54.8

Roman Stew (Crock Pot) image

Provided by Outta Here

Categories Stew

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
4 garlic cloves
2 cups celery, sliced
1 medium onion, peeled and sliced
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 1/4 teaspoons pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
14 1/2 ounces diced tomatoes, undrained
1/2 cup dry red wine

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.

Nutrition Facts : Calories 298.4, Fat 12.9, SaturatedFat 4, Cholesterol 108.9, Sodium 451.3, Carbohydrate 5.8, Fiber 1.6, Sugar 2.5, Protein 37.9

Roman Stew image

Provided by Julie Bs Hive

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb lean beef
1 tablespoon butter
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1/2 large onion, sliced
2 garlic cloves, minced
1 cup crushed tomatoes in puree
1/2 cup chopped parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
salt
1/2 cup red wine
1/2 cup beef broth
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9