Stufato di Manzo con Patate

Name: Stufato di Manzo con Patate
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons chopped, fresh parsley; 6 tablespoons olive oil; 900 g (2 lb) rump steak in one piece, flattened out and trimmed; 8 tablespoons passata or sieved tomato; 2 tablespoons plain flour; about 300 ml (½ pint) good meat stock; 900 g (2 lb) potatoes, peeled and cubed; 85 g (3 oz) pork belly strips, cut into small cubes; 500 ml (18 fl oz) red wine; salt and pepper

Beef Stew with Potatoes

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Supper
Mediterranean
Winter

Method

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