Serves: 6
Total Calories: 155

3 tablespoons unsalted butter
3 tablespoons olive oil
2 medium onions, quartered and thinly sliced
1/2 cup all-purpose flour
3 pounds boneless beef chuck roast, cut into 2-inch pieces
1 cup dry red wine
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup beef broth
salt and freshly ground black pepper

1 In a large skillet, melt 1 tablespoon of the butter with 1 tablespoon of the oil over medium-low heat. Add the onions and cook, stirring occasionally, until very tender, about 15 minutes.

2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the remaining butter with the oil over medium heat. Spread the flour on a sheet of wax paper. Roll the meat in the flour, shaking off the excess. Add only enough pieces to the pan as will fit comfortably without crowding. As the meat is browned, transfer it to a plate, then fry the remaining meat in the same way.

3 When all of the meat is browned and removed, add the wine to the pan and bring to a simmer, scraping the bottom of the pan to blend the browned bits with the wine. Simmer 1 minute.

4 Return the meat to the pan. Add the onions, spices, and broth. Season with salt and pepper. Bring to a simmer and cover the pan. Cook, stirring occasionally, for 3 hours, or until the meat is very tender when pierced with a fork. Add a little water if the liquid becomes too thick. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 155
Calories from Fat: 110

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