Beef Stew Roman Style (Rome)

Soups

Ingredients

Lean stewing beef - 1 1/2 pounds

Lard - 5 tbsps

Onion, finely chopped - 1 small

Ham fat, finely chopped - 4 tbsps

Celery, diced - 1 stalk

Garlic, finely chopped - 1 clove

Marjoram - pinch

Salt

Red wine - 1 1/4 cups

Tomato paste - 2 1/2 tbsps

Hot stock

Cerley or cardoons, boiled - 2 pounds

Cut the meat into small chunks. Heat the lard and saute the onion until transparent. Add the ham fat, diced celery and garlic, cook for a minute or two and add the meat, a pinch of marjoram and a little salt. Brown over a low heat, then add the wine and let it evaporate slowly. Dilute the tomato paste with 2 1/2 cups hot stock and add to the pan. Cover and cook slowly for aabout 2 hours, moistening from time to time with a little more hot stock if necessary.

Cut the cooked celery or cardoons into serving pieces. Add them to the pan and continue cooking for a few minutes longer, then serve.

Serves 6