Dish: beef ragout

Beef Ragout
Since it calls for lots of pepper, this is an old Italian meal called a peposo.

If you double the dish, double the cooking time – 24 hours rather of 12.

2 1/2 pounds lean stewing beef, cut into 2-inch cubes
12 entire cloves garlic, peeled
2 to 3 tablespoons newly split (not ground) black pepper
4 cups canned diced tomatoes in juice (3 14 1/2 ounce cans).
1 cup hearty red white wine, such as red wine.
1/2 cup sliced fresh basil leaves.
Salt to taste.

Preheat oven to 275 degrees F.

Place beefLocation garlic, pepper, tomatoes, wine and red wine in a heavy pot, preferably ceramic ideally enamel. Cover firmly, location in oven and bake for 12 hours. It takes precisely 12 hours for the meat to fall apart and the pepper to mellow.

6 portions.

Per serving: calories: 414 (46% from protein, 16% from carb, 38% from fat); protein: 50 grams; overall fat: 17.1 grams; hydrogenated fat: 6.5 grams; cholesterol: 124 mg; salt: 742 mg; carb: 10.2 grams; dietary fiber: 1.8 grams.

Exchanges: 11/2 veggie, 1/2 fat, 6 meat.

Preheat oven to 275 degrees F.

Place beefLocation garlic, pepper, tomatoes, wine and white wine in a heavy pot, preferably ceramic ideally enamel. Bring mix to a mild boil on top of the range. Cover securely, location in oven and bake for 12 hours. It takes precisely 12 hours for the meat to fall apart and the pepper to mellow.


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