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Recipe for family meals :

Stufatino di Bue alla Romana - Roman Beef Stew

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


6 slices bacon, diced
3 lbs. beef for stew, cut into 1 1/2 inch cubes
1 onion, sliced
1 clove garlic, minced
1/2 cup dry red wine (one you would drink)
1 (29 oz.) can Italian plum tomatoes
Salt and pepper to taste
1/2 tsp. dried marjoram
6 large carrots, cut into 2 inch pieces
1 lb. small whole onions, peeled
4 medium potatoes, quartered
1/2 lb. zucchini, sliced
2 Tblsp. flour


  • Cook bacon until crisp in a large Dutch oven.
  • Remove bacon (set aside), pour off drippings, returning 3 tablespoons to pot.
  • Brown meat in drippings, turning often.
  • Add onion, garlic, wine, tomatoes, marjoram, salt and pepper. Cover and simmer 1 1/2 hours, stirring occasionally.
  • Add carrots, onions and potatoes. Cover and cook 35 - 40 minutes or until vegetables are tender.
  • Add zucchini and bacon; cook 10 minutes or until zucchini is tender.
  • Thicken liquid with 2 tablespoons flour.

Serves 8

Shirley Cline