2lbs. boneless beef (chuck steak), veal (shoulder) or both
1/4 C. olive oil
1/4 C. unsalted butter
1 clove garlic, crushed
3 medium onions, thinly sliced
Bouquet garni: tie together fresh sage, bay leaf, sprig of rosemary, celery leaves, a celery stalk stuck with 5 to 6 cloves and parsley (tie together with kitchen twine)
Hint of cinnamon
2 C. dry white wine
1 qt. beef broth
1 C. whole milk or cream
1. Cut the meat into small or large, but somewhat uniform, cubes.
2. Heat the oil and butter in a heavy-bottomed casserole.
3. Brown the garlic and remove. Take care not to burn.
4. Add the sliced onions to the oil and cook until quite tender, not brown
5. Add the meat to the oil and onions and brown evenly.
6. Add the bouquet garni and cinnamon.
7. Add the wine and cook a few minutes to reduce slightly.
8. Add the broth.
9. Salt and pepper to taste.
10. Bring to boiling point, reduce heat and simmer 2 hours. Check occasionally to ensure there's sufficient liquid.
11. Remove the bouqet garni and adjust the seasonings.
112. Just before serving, add the cream and reheat. Serve in bowls accompanied with Italian bread. Polenta is a suggested accompaniment.
This stew can be adjusted to your taste and available ingredients. Use a half-pound of ripe tomatoes, peeled, seeded and chopped. The liquid can be all wine (red if you prefer) or more broth. Use other vegetables, such as potatoes, artichokes, peas, carrots or mushrooms, adding them the last 30 minutes of cooking. Butter, cream and restrained use of garlic (note the garlic is removed after flavoring the oil) are typical of Piemontese cuisine.