Beef Stew (Stufatino)
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INGREDIENTS 1-1/2 pounds round steak Salt 1/4 cup lard 1 onion, chopped 1/4 cup ham fat, chopped 1 stick celery 1 clove garlic Pinch of marjoram 1-1/8 cups red wine 2 tablespoons tomato paste Meat stock 1-1/2 pounds cooked celeriac or cardoons Salt the meat and cut into pieces. Heat the lard in a heavy saucepan and fry the onions until soft. Add the ham fat, chopped celery and garlic, and fry for a few minutes. Then add the meat and a pinch of marjoram; brown over gentle heat, pour in the wine and cook slowly until it evaporates. Dilute the tomato paste in a cup of hot stock and add to the saucepan. Cover and cook slowly for about 2 hours, adding more stock as necessary. Cut the cooked celeriac or cardoons into pieces and add to the saucepan at the last moment. Cook for a few more minutes. This dish is typically eaten with vegetables from the celery family, especially cardoons. Makes 4 servings NOTE - Cardoons are a close relative to the artichoke, but the stalks, instead of the thistle, are eaten. Cardoons are popular in France and Italy, and although they can be found growing wild throughout the Mediterranean and Northern California, they're difficult to find in markets and on menus. Artichoke hearts can be used in place of cardoons.