Recipe: beef ragout

Beef Ragout
This is an old Italian dish called a peposo because it requires great deals of pepper.

If you double the dish, double the cooking time – 1 Day as opposed to 12.

2 1/2 extra pounds lean stewing beef, cut into 2-inch dices
12 entire cloves garlic, peeled off
2 to 3 tablespoons freshly cracked (not ground) black pepper
4 mugs canned diced tomatoes in juice (3 14 1/2 ounce canisters).
1 cup hearty red wine, such as red wine.
1/2 cup sliced fresh basil leaves.
Salt to taste.

Preheat oven to 275 degrees F.

Location beef, garlic, pepper, tomatoes, white wine and also basil in a heavy pot, ideally ceramic or enamel. Bring combination to a gentle boil in addition to the oven. Cover snugly, location in oven and cook for 12 hrs. Do not attempt to bake this in any much less time. It takes exactly 12 hours for the meat to fall apart and also the pepper to smooth. Preference and add salt at the end.

6 servings.

Per offering: calories: 414 (46% from healthy protein, 16% from carb, 38% from fat); protein: 50 grams; complete fat: 17.1 grams; hydrogenated fat: 6.5 grams; cholesterol: 124 mg; sodium: 742 mg; carb: 10.2 grams; dietary fiber: 1.8 grams.

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