Stufato di Manzo con Patate

Beef Stew with Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is actually made like a pot roast except that the beef is rolled up around a filling of pork belly flavoured with red wine and fresh parsley. It’s a delicious, heart-warming dish, perfect for suppers, on cold winter evenings.


  • 85 g (3 oz) pork belly strips, cut into small cubes
  • salt and pepper
  • 500


Put the pork belly into a bowl and season very thoroughly, then cover with the red wine. Leave to marinate for 1 hour. Remove the pork belly with a slotted spoon, reserving the marinade, and roll each piece in parsley. Arrange the pieces over the steak and roll up the meat, securing it with the 4 wooden cocktail sticks.

Heat the oil