STUFATO (ITALIAN BEEF STEW)

Mary was out on business most of the day, trapping me at home with no car and no access to the grocery, so I had to make do with old meat from the freezer.

I bounced back nicely with a nice, smallish eye of round roast and a Sicilian stufato (stew) recipe somewhat modified from Marcella Hazan:

Cut a 2 pound round roast or equivalent into large (1-inch) cubes, removing all visible fat. Brown them in a little olive oil, then add 1/2 cup leftover red wine and simmer for 5 minutes. Add 2 cups canned plum tomatoes, 2 tablespoons tomato paste, another 1/2 cup red wine, 1/2 teaspoon oregano, 1 cinnamon stick, 6 whole cloves, 1/4 teaspoon freshly ground nutmeg, 2 bay leaves, 1/2 teaspoon salt and black pepper to taste. Stir and reduce to a simmer. Whack 2 medium onions into quarters, and remove the skin from 3 garlic cloves; brown the onions and garlic in a little oil (or, if you're watching fat, in a little broth in a nonstick pan) and add them to the stew. Cover, reduce to a very low simmer, and let cook for 2 hours or more or until the beef is very tender and the sauce has become a thick puree. Serve over pasta with cheese; with crusty bread and a green salad, it makes a hearty meal.