This is a hearty stew that is best served with some Italian bread.

Ingredients

* 3 Tbs. butter
* 3 Tbs. olive oil
* 2 med. onions, quartered and thinly sliced
* 1/2 C. all-purpose flour
* 3 lbs. boneless beef chuck, cut into 2-inch pieces
* 1 C. dry red wine
* 1/8 tsp. ground cinnamon
* 1/8 tsp. ground cloves
* 1/8 tsp. ground nutmeg
* 1 C. beef broth
* salt
* pepper

Directions

In a large skillet, melt 1 Tbs. butter with 1 Tbs. oil over medium heat. Add onions and cook, stirring occasionally, until very tender, 15 minutes. In a Dutch oven, melt the rest of th 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 meat to the pan without crowding. As the meat is browned, transfer it to a plate, then fry the rest of the meat the same way.

When all of the meat is browned and removed, add the wine to the pan and bring to a simmer. Scrape the bottom of the pan to blend the browned bits with the wine. Simmer for 1 minute. Return the meat to the pan. Add 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 tender when pierced with a fork. Serve hot.

Serves 6.

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