Scapidella(Italian Stew) - cooking recipe

Ingredients

3 lb. stew meat
3 lb. chicken parts
1 c. flour
6 Tbsp. oil
2 (16 oz.) cans tomatoes, crushed
2 c. water or broth
1 c. dry red wine, divided
2 tsp. salt
1 1/2 Tbsp. Lea & Perrins Worcestershire

Preparation

Toss beef and chicken in flour; shake off excess flour.
Brown beef and chicken in oil; set aside.
Return beef to pot.
Add tomatoes, water, 1/2 cup of wine, salt and Worcestershire.
Bring to boil, reduce heat and simmer, covered, for 30 minutes.
Add chicken parts; simmer, covered, for 45 minutes.
Cool. Refrigerate overnight.
When ready to serve, skim off fat.
Add 1/2 cup wine; add more water if needed.
Simmer for 10 minutes, or until hot.
Serve over pasta or rice.