Prep 20 mins
Cook 1 hr
This is a recipe I got off the about.com Italian food guide, I think. The note at the top of the recipe claims it is from Ricette di Osterie e Ristoranti della Valle D'Aosta. Serve with polenta, boiled potatoes, potato gnocchi or simply some egg noodles. The spice measurments are a guess. The recipe called for a "pinch" of this or that. Use your best judgement, I put 1/8 tsp because I found a website that suggested a pinch = 1/8 tsp. I think I use a little more.
- 2 lbs lean beef, cubed
- 1⁄4 cup unsalted butter
- 2 medium onions
- 3 cloves
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon sugar (optional)
- flour, to coat beef
- beef broth
- 2 cups dry red wine
- salt and pepper
- Toss the beef with some flour to lightly coat.
- Brown the pieces in the butter, fishing them out of the pot with a slotted spoon and setting them aside as they're done.
- Slice the onions into rounds and brown them in the same pot, add a ladle of broth (I would guess about 1/2 cup) and scrape the bottom of the pot and simmer until the broth has evaporated.
- Add the meat and the spices, salt and sugar if you like. 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 keep it from drying out for about an hour.
- When it is done cooking, dust with a grinding of pepper and serve.