-
1
Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole.
-
2
Add one-third of the meat and season with salt and pepper, then brown well on all sides over moderately high heat, about 5 minutes; adjust the heat if the bits on the bottom of the casserole get too dark.
-
3
Transfer the meat to a plate.
-
4
Repeat 2 more times, using 1 tablespoon of olive oil and half of the remaining meat for each batch.
-
5
When all of the meat has been browned, add the remaining 1/2 tablespoon of olive oil to the casserole.
-
6
Add the onions and cook, stirring, over moderate heat until softened but not browned, about 5 minutes.
-
7
Add 1/4 cup of the wine and simmer, scraping up the browned bits from the bottom of the pot, until the wine is almost evaporated, about 2 minutes.
-
8
Repeat 3 more times, adding 1/4 cup of the wine each time and using a total of 1 cup of wine.
-
9
Return the meat to the casserole and add the remaining 2 cups of wine, the sage, cloves and bay leaf.
-
10
Cover and simmer over low heat until the meat is very tender, about 2 hours.
-
11
Skim the stew and season with salt and pepper.
-
12
Remove the sage, cloves and bay leaf and serve the stew in shallow bowls.
