Stracotto (Italian Beef Stew) - cooking recipe

Ingredients

750 ml red wine
2 kg beef rump
2 tablespoons olive oil
750 ml beef stock
3 large carrots, roughly chopped
2 celery ribs, roughly chopped
6 garlic cloves, peeled
2 rosemary sprigs
4 bay leaves
4 -6 small pork belly, slices
salt
pepper

Preparation

Preheat oven to 180 degrees celsius.
In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
Season the beef with salt and pepper.
In a casserole dish over high heat brown the beef in the olive oil.
Add red wine, stock and remaining ingredients.
Bring to a simmer, then cover and place in the oven.
Turn the heat down to 160 degrees celsius and cook for 2 hours.
Take beef and pork out of the pan and set aside.
Strain liquid into a bowl and cool slightly.
Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef.
Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.