Romanstew Recipes

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ROMAN STEW (CROCK POT)



Roman Stew (Crock Pot) image

Based on ancient Roman recipe using spices from the Far East. Serve this as is with crusty bread, or over steamed rice or mashed potatoes.

Provided by Outta Here

Categories     Stew

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
4 garlic cloves
2 cups celery, sliced
1 medium onion, peeled and sliced
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 1/4 teaspoons pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
14 1/2 ounces diced tomatoes, undrained
1/2 cup dry red wine

Steps:

  • In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
  • Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
  • Pour the tomatoes and the wine over the beef and vegetables.
  • Cover the slow cooker, and cook on low for 7 to 8 hours.
  • If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.

Nutrition Facts : Calories 298.4, Fat 12.9, SaturatedFat 4, Cholesterol 108.9, Sodium 451.3, Carbohydrate 5.8, Fiber 1.6, Sugar 2.5, Protein 37.9

ROMAN STEW



Roman Stew image

An Italian beef stew that only needs a red wine to make a delightful meal that will be popular with everyone. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb lean beef
1 tablespoon butter
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1/2 large onion, sliced
2 garlic cloves, minced
1 cup crushed tomatoes in puree
1/2 cup chopped parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
salt
1/2 cup red wine
1/2 cup beef broth
1/2 cup grated parmesan cheese

Steps:

  • Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
  • Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
  • Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
  • Cover and cook for 1 hour. Add a little water or broth if needed.
  • Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.

Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9

ROASTED ROMAN-STYLE ROMANESCO



Roasted Roman-Style Romanesco image

Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.

Provided by Chef John

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 9

2 drizzles olive oil, divided, or as needed
2 heads Romanesco, leaves and stems removed
3 oil-packed anchovy fillets
3 tablespoons olive oil
¼ teaspoon red pepper flakes
1 lemon, juiced
¼ cup plain dry bread crumbs
½ cup finely grated Parmigiano-Reggiano cheese, divided
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
  • Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
  • Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
  • Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
  • Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
  • Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g

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