A classic northern Italian stew.
- 2 pounds (800 g) lean beef, cubed
- 2 medium-sized onions
- Bay leaf
- 2 cloves garlic
- Freshly ground nutmeg
- Pinch of powdered cinnamon
- Pinch of sugar
- Flour (omit if gluten intolerant or on low carb diet)
- Beef broth
- 2 cups full-bodied dry red wine
- 1/4 cup unsalted butter
- Salt and pepper
Flour the beef, or perhaps not, and brown the pieces in the butter, taking them out of the pot with a slotted spoon and setting them aside when brown.
Slice the onions into rounds and brown them in the same pot, add a ladle of broth and simmer until the broth has evaporated. Add the meat, the spices, the bay leaf, salt and add a pinch of sugar. Then add the wine, bring it all to a boil, reduce the heat to a slow simmer and cook, covered, adding more broth as necessary to the meat submerged.
After about 2 hours or when the meat is tender, add a grinding of pepper and serve.
Yield: 4 servings