Roman Country Beef Stew Recipes

ROASTED ROMAN-STYLE ROMANESCO

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

ROMAN COUNTRY BEEF STEW

Steps:

• In a large pot, brown the meat in oil.
• Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
• Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
• Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
• (hint, do not use more than 4 oz. of macaroni).
• Stir in green beans and cook another 15-20 minutes.
• Serve with parmesan cheese.
• Goes well with french bread and a salad.

SPANISH BEEF STEW

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
• Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
• Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.

ROMAN STEW

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.

COUNTRY-STYLE STEW

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.