Beef Stew with Tomato and Red Wine

This slow-cooked beef is another signature dish that’s typical of Roman Jewish cuisine. Here the stew is stracotto, i.e. cooked for a very long time, in a recipe with just a few simple and classically Italian ingredients. Cooked slow and low for several hours, the beef tenderises and the sauce takes on a most satisfying flavour. In the past, this was a way to make the most gristly meat palatable, but today we use more tender cuts with some fat in them so they stay moist whi