Dish: beef ragout

Beef Ragout
This is an old Italian meal called a peposo due to the fact that it requires great deals of pepper.

If you double the recipe, double the cooking time – 24-HOUR rather of 12.

2 1/2 pounds lean stewing beef, reduced right into 2-inch dices
12 whole cloves garlic, peeled
2 to 3 tablespoons fresh split (not ground) black pepper
4 mugs tinned diced tomatoes in juice (3 14 1/2 ounce containers).
1 cup hearty red wine, such as red wine.
1/2 mug cut fresh basil leaves.
Salt to taste.

Preheat oven to 275 levels F.

Location beef, garlic, pepper, tomatoes, wine and also basil in a hefty pot, preferably ceramic or enamel. Bring blend to a gentle boil in addition to the range. Cover snugly, place in stove and also cook for 12 hours. Do not attempt to cook this in any less time. It takes precisely 12 hrs for the meat to crumble as well as the pepper to mellow. Taste and include salt at the end.

6 portions.

Each offering: calories: 414 (46% from protein, 16% from carb, 38% from fat); healthy protein: 50 grams; total fat: 17.1 grams; hydrogenated fat: 6.5 grams; cholesterol: 124 mg; salt: 742 mg; carb: 10.2 grams; nutritional fiber: 1.8 grams.

Exchanges: 11/2 veggie, 1/2 fat, 6 meat.