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BEEF STEWED IN RED WINE

(Manzo stufato di vino rosso)


1.4kg piece top rump or chuck steak, trimmed

150 ml red wine

1 medium onion, skinned and finely sliced

3 garlic cloves, skinned and sliced

3 parsley stalks, lightly crushed

8 black peppercorns

spring of fresh thyme 0r 2.5 ml dried thyme

30 ml olive oil

about 150 ml Beef Stock

100 g lean gammon, cut into cubes

salt and pepper


  1. Place the piece of beef in a polythene bag or bowl, pour in the wine and add the onion, garlic, parsley stalks, peppercorns and thyme. Mix well.

  2. Seal the bag or cover the dish, and leave in a cool place to marinate for 4-5 hours.

  3. Remove the beef from the marinade. Set aside. Strain the marinade and set aside. Reserve the onion slices.

  4. Heat the oil in a heavy flameproof casserole, add the reserved onion slices and fry gently for 5 minutes until soft but not coloured. Add the beef and fry for about 10 minutes, until brown on all sides.

  5. Pour over the marinade and the stock, then add the gammon. Season. Bring to the boil and boil rapidly for 2-3 minutes.

  6. Cover tightly and cook in the oven at 180°C mark 4 for 2 ¼ – 3 hours, until the beef is tender. Check every 30 minutes, turning the beef and making sure that the liquid has not evaporated. If necessary, top up with a little stock or water.

  7. To serve, remove the cooked beef from the casserole and slice neatly. Arrange the slices overlapping on a warmed serving plate. Taste and adjust the seasoning of the sauce, then serve immediately with the sliced beef.
    Serves 6


BEEF STEWED IN RED WINE

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