A typical stew from Italy, Umido di Carne (oo-mee-doh dec kar-ney) is a very simple but appetizing dish to serve for supper or lunch. It can either be served with crusty bread and butter, or on its own.
1 oz. butter
1 tablespoons vegetable oil onions, finely chopped garlic cloves, crushed
1 lb. lean beef, cut into
1 lb. lean veal, cut into
3 celery stalks, trimmed and finely chopped
2 large carrots, scraped and chopped
14 oz. canned peeled tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
Serve Umido di Carne with lots of crusty bread and sturdy wine!
4 parsley sprigs
1 bay leaf
8 fl. oz. red wine
1 lb. potatoes, peeled and halved
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the beef and veal to the casserole and fry, stirring frequently, for 6 to 8 minutes or until the meat is browned all over.
Add the celery, carrots, tomatoes with the can juice, the salt, pepper, oregano, parsley and bay leaf. Pour over the wine.
Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 1 hour. Add the potatoes. Re-cover the casserole and continue cooking for a further 30 to 45 minutes or until the meat is very tender when pierced with the point of a sharp knife.
Remove the casserole from the heat. Remove and discard the parsley sprigs and bay leaf. Serve at once, straight from the casserole.