Beef Stew Roman Jewish Style (Stracotto alla giudia)

This stew comes from the Jewish quarters of Rome. There must have been many variations of this stew, and it is frequently served with pasta.

• 1 1/2 ounces dried porcini mushroom
• 1/2 cup olive oil
• 3 1/2 pounds boneless chuck roast, rolled and tied
• 1 1/2 cups dry red wine
• 1 clove garlic, finely chopped
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 large can Italian plum tomatoes
• Salt to taste
• Freshly milled black pepper

METHOD

Soak the dried mushrooms in warm water for 1/2 hour. Drain, dry and finely chop. Set aside.

Brown meat all over in the hot oil. When browned, pour in wine. Continue cooking over medium heat in uncovered pot until wine is slightly reduced. Add reserved mushrooms, garlic, onion, carrots, celery, tomatoes without the tomato liquid.

Cover pot. Cook over low heat for about three hours. After 1 hour of cooking, add juice from canned tomatoes.

If needed moisten roast from time to time with a little boiling broth or water. Half an hour before meat is finished, season with salt and pepper.

When meat is tender, remove from pot. Keep hot in a warm oven. Pass sauce through a sieve, then return to pan. Cook over medium heat to reduce sauce.

Remove meat from oven. Slice and pour sauce over meat to serve.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Rachel Steinberg

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