Beef Stew with Fennel

Serves 6

Ingredients

1 1/4 kilo rump of beef, cut into 4 cm cubes
60 grams ham fat, 60 grams lean salt pork
1 onion
1 stalk celery
1 clove garlic
50 grams lard
1 dl dry white wine
500 ml Tomato Sauce (see recipe, page ...)
12 grams fresh marjoram (or 3 grams dried)
12 grams fennel seeds
Salt and freshly ground black pepper.

Method

Chop the ham fat and salt pork and par boil for 10 minutes

Dry the pieces of beef thoroughly with paper towels.

Heat the lard with the chopped ham fat and salt pork mixture in a heavy pot over fairly high heat until the onion begins to colour, add the pieces of beef and brown all sides.

Add the wine and cook until almost evaporated.

Add the tomato sauce, marjoram, and sufficient water to cover the meat.

Season with salt and pepper, bring to boil, cover the pot, reduce the heat, and simmer for about 3 hours, or until meat is tender.

Add fennel seeds to the stew about five minutes before removing it from the fire. Before serving, check the seasoning

This is nice served at the table from a casserole dish with polenta as an accompaniment