Beef Casserole from Rome

Name: Beef Casserole from Rome
Yield: 4
Ingredients: A little chopped fresh parsley; Salt; 1 tbsp Concentrated tomato puree; 1 Small chili pepper; 1.5 can Peeled tomatoes; 1.5 dl Heavy vegetable stock; 2 Bay leaves; 3 clove Roughly chopped garlic; 3 dl Red wine of good quality; 3 Small coarsely chopped red onions; 5 tbsp Good olive oil; 50 g Bacon; 800 g Beef, lean diced

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Beef Casserole from Rome

		A little chopped fresh parsley
		Salt
1	tbsp	Concentrated tomato puree
1		Small chili pepper
1.5	can	Peeled tomatoes
1.5	dl	Heavy vegetable stock
2		Bay leaves
3	clove	Roughly chopped garlic
3	dl	Red wine of good quality
3		Small coarsely chopped red onions
5	tbsp	Good olive oil
50	g	Bacon
800	g	Beef, lean diced

Instructions for Beef Casserole from Rome

To prepare the Beef Casserole from Rome recipe, please follow these instructions:

FRY bacon in a cast iron pan in olive oil and red onions and garlic then came in after a few minutes. Add beef, as Brown on all sides. Pour the red wine over and let the fumes a bit into.

Then add peeled tomatoes, broth, tomato paste, Bay leaves, chili pepper and salt, and then the Court some gruel is an hour, covered, with a small opening for evaporation. When krydringen is appropriate, fished the chili pepper up.

Accessories: Server this stimulating beef casserole with oven-fried rosemary potatoes or rice and garnish each portion with a little freshly chopped parsley.

Beef Casserole from Rome

Ingredients for Beef Casserole from Rome

Instructions for Beef Casserole from Rome

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