Manzo al Gras de Rost

Beef Stewed with Dripping

This is a delicious way of stewing cheaper cuts of beef which may be tough yet full of flavour. From the foggy plains of Lombardy, where they know all about the rigours of a cold winter, comes the recommendation that you should accompany the stew with plenty of robust, heart-warming red wine and boiled potatoes to mop up the rich meat juices.


  • 800 g (1 lb 10 oz) stewing beef (in one piece)
  • 75 g ( oz) unsalted butter
  • 1 tablespoon plain flour
  • salt and pepper
  • 2 tablespoons pork or beef jellied juices, from beneath a joint (not the fat)
  • 300 ml (½ pint) good beef stock


Trim the meat and tie if necessary. Mash the butter with the flour and put it in a heavy flameproof casserole into which the meat fits snugly. Melt the fat until sizzling. Lay the meat in the fat, turning it to brown all over, then season well with salt and pepper.

Add the stock and jellied meat juices, stirring them into the butter until heated through. Cover and cook over a low heat for about 4 hours. Baste the top of the meat with the stock from time to time. Cut the meat into thick chunks and pour the juices from the pot over the meat before serving with boiled potatoes.