Roman Stew

• 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

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

lean beef, butter, olive oil, fresh mushrooms, onion, garlic, tomatoes, parsley, oregano, black pepper, salt, red wine, beef broth, parmesan cheese

Taken from www.food.com/recipe/roman-stew-229980 (may not work)