Beef Stew with Red Wine

1. 1

   Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole.

2. 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. 3

   Transfer the meat to a plate.

4. 4

   Repeat 2 more times, using 1 tablespoon of olive oil and half of the remaining meat for each batch.

5. 5

   When all of the meat has been browned, add the remaining 1/2 tablespoon of olive oil to the casserole.

6. 6

   Add the onions and cook, stirring, over moderate heat until softened but not browned, about 5 minutes.

7. 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. 8

   Repeat 3 more times, adding 1/4 cup of the wine each time and using a total of 1 cup of wine.

9. 9

   Return the meat to the casserole and add the remaining 2 cups of wine, the sage, cloves and bay leaf.

10. 10

    Cover and simmer over low heat until the meat is very tender, about 2 hours.

11. 11

    Skim the stew and season with salt and pepper.

12. 12

    Remove the sage, cloves and bay leaf and serve the stew in shallow bowls.

* Per serving · 4 servings · Values may vary.