ROMAN BEEF STEW

Preparation Method :

• Coat the cubes in the seasoned flour, shaking off any excess.
• Heat the oil in a large flameproof casserole. Add the bacon pieces and fry until they are crisp and have rendered all of their fat.
• Drain on absorbent paper.
• Add the onion, garlic and celery to the casserole and fry until the onion is soft. Add the beef cubes and fry until they are evenly browned.
• Stir in the marjoram and reserved bacon then pour over the wine and stock.
• Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for atleast 20 minutes or until the liquid has reduced by about half.
• Stir in the tomato puree and continue to simmer for a further 30 minutes, moisten the meat with little more stock if it becomes too dry.
• It should be very tender and the sauce should be very thick and dark by the time the stew is cooked. Serve at once with potatoes and courgettes.