Serves: 8
Total Calories: 11

3 tablespoons lard, bacon drippings, or vegetable oil
2 pounds boneless beef chuck roast, cut into 2-inch pieces
salt and freshly ground black pepper
3 large onions, thinly sliced
2 cloves garlic, chopped
2 cups dry red wine
1/4 cup sweet Hungarian paprika, or a combination of sweet and hot paprika
1 bay leaf
2 strip lemon zest
1 tablespoon double-concentrated tomato paste
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
Fresh lemon juice

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the lard or drippings over medium heat. Pat the meat dry and add to the pan only as many pieces as will fit comfortably in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer the meat to a plate and sprinkle with salt and pepper.

2 Add the onions to the pan and cook, stirring frequently, until they are tender and golden, about 15 minutes. Stir in the garlic. Add the wine and scrape the bottom of the pan. Return the meat to the pan. Bring the liquid to a simmer.

3 Stir in the paprika, bay leaf, lemon zest, tomato paste, cumin, and marjoram. Add enough water to barely cover the meat.

4 Cover the pot and cook 2 1/2 to 3 hours, or until the meat is fork-tender. Stir in the lemon juice. Remove the bay leaf and lemon zest. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 11
Calories from Fat: 0

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