Stufatino Alla Romana (Roman Beef Stew)

• 2 lbs rump steak, top rump,cut into cubes
• 1/2 cup flour, with salt and pepper to taste
• 1 tablespoon olive oil
• 6 ounces bacon
• 1 whole onion, thinly sliced rings
• 2 cloves garlic, crushed
• 2 stalks celery
• 1 teaspoon marjoram
• 1 cup red wine
• 1/2 cup beef stock
• 2 tablespoons tomato paste

1. Coat the beef cubes in the seasoned flour.
2. Heat the oil in a large casserole dish.
3. The dish must be flame proof.
4. Add the bacon pieces and fry until they are crisp.
5. Transfer them to kitchen towels to drain.
6. Add the onion, garlic and celery to the casserole and fry until the onion is soft.
7. Add the beef cubes and fry until evenly browned.
8. Stir in the marjoram and bacon, and pour over the wine and stock.
9. Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
10. Moisten the meat with a little more stock if it becomes too dry.
11. The stew is done when the beef is tender and the sauce very thick and dark.
12. Serve at once.

rump steak, flour, olive oil, bacon, onion, garlic, stalks celery, marjoram, red wine, beef stock, tomato paste

Taken from www.food.com/recipe/stufatino-alla-romana-roman-beef-stew-12290 (may not work)