Roman Beef Stew




Serves: 6

3 1/2 Lbs Round Steak, Cubed
1 Cup Water
1/2 Cup Oil
15 Oz Ragu
1 Grn Pepper, Cut In Strips
4 Carrots Sliced
1 Cup Onion, Diced
 4 Potatoes, Diced
1/2 Cup Red Wine

Brown meat in oil. Add onion and green pepper, saute until tender. Add wine water and ragu; cover and simmer until beef is almost tender. Add potatoes and carrots and simmer till tender.