A delightful and sustaining dish, Neapolitan Beef Stew is a mixture of lean beef cubes, tomatoes, oregano and Mozzarella cheese. Serve with noodles and a mixed green salad and, to drink, a light red Valpolicella wine.
3 oz. butter
2 lb. lean stewing beef, cut into
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
2 celery stalks, trimmed and chopped
1 large green pepper, white pith removed, seeded and chopped
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon black pepper
Popular Neapolitan Ice-Cream is a mixture of chocolate, vanilla and strawberry ice-cream layers.
2 teaspoons dried oregano
4 fl. oz. dry red wine
2 oz. Mozzarella cheese, cubed
1 oz. Parmesan cheese, grated
In a large flameproof casserole, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the beef cubes, a few at a time, and cook, stirring and turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned. With a slotted spoon, transfer the beef cubes to a plate. Keep them warm while you brown the remaining cubes in the same way.
Add the remaining butter to the cas-serole. When the foam subsides, add the onions and garlic and cook, stirring occa- sionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the celery and green pepper to the casserole and cook, stirring occa-sionally, for 5 minutes.
Add the tomatoes with the can juice, the tomato puree, salt, pepper and oregano and stir well to mix. Return the beef cubes to the casserole and pour over the wine. Bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the casserole and simmer the stew for 2 to 22 hours or until the meat is very tender when pierced with the point of a sharp knife.
Stir in the Mozzarella cubes and, stirring frequently, cook the stew for 5 to 8 minutes or until the cheese has melted.
Remove the casserole from the heat and serve at once, with the grated cheese.