Ingredients (serves about 10)
2 kg. Piedmontaise beef or regular beef
2 liters Barolo wine
200 g. carrots
100 g. celery
200 g. lard
500 g. onions
sage, laurel, rosmary, black pepper in grains, cinnamon, grated nutmeg, juniper berries, cloves
extra virgin olive oil, butter, salt as needed

Put the meat in a bowl with the diced vegetables and the spices and cover with Barolo wine. Marinade in a cool place for 24 h.
To cook, take the meat out of the marinade, brown accurately on all sides in oil and butter, add then the vegetables and herbs and thus the wine of the marinade. Salt only once the meat is fully brown.
Cook very slowly, with a lid, for about 4 hours. Once cooked, take out the meat and puree the vegetables with the sauce in a beater. Add cornstarch till the sauce is dense.
Serve the stew hot and sliced on a serving plate with the sauce on top.
It may be served with season vegetables cooked in butter or with glazed carrots and onions, mashed potatoes or polenta.
Suggested wine: Barolo