First of all, you have to thoroughly wash and peel the onions of its dry veils; then we cut it into very thin slices and put it in a large saucepan with a drizzle of E.V.O. and a few cloves of garlic. Fry very gently for a few minutes until it takes on amber color due by the caramelization of the sugar.

Proceed by adding the meat, trimmed by the excessively fatty parts, and cut into more or less regular pieces of 4-5 cm per side.

Let brown the meat on all sides for several minutes, then proceed wetting slowly with Vino Nobile di Montepulciano Fattoria del Cerro until its total reduction (so leaving space for the tannins aromas).

Finally we will add the peeled tomatoes reduced into coarse pieces, and our bunch of aromatic herbs, salt and pepper, and we’ll continue to cook until the meat is soft and well cooked.

The ideal side dish of our stew: simply boiled potatoes, peeled and cut into pieces, seasoned with a little olive oil, salt and pepper.

Or you can prefer also winter vegetables such as cauliflower and broccoli lightly boiled or green leafy vegetables such as beets, spinach and chicory to be consumed stir-fried with oil, garlic and a little chilli pepper.