Stracotto (Italian Beef Stew)

• 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

1. Preheat oven to 180 degrees celsius.
2. In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
3. Season the beef with salt and pepper.
4. In a casserole dish over high heat brown the beef in the olive oil.
5. Add red wine, stock and remaining ingredients.
6. Bring to a simmer, then cover and place in the oven.
7. Turn the heat down to 160 degrees celsius and cook for 2 hours.
8. Take beef and pork out of the pan and set aside.
9. Strain liquid into a bowl and cool slightly.
10. 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.
11. Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.

red wine, beef rump, olive oil, beef stock, carrots, celery, garlic, rosemary sprigs, bay leaves, pork belly, salt, pepper

Taken from www.food.com/recipe/stracotto-italian-beef-stew-486634 (may not work)