👨‍🍳Instructions

1. 1

   Cut the meat into 3 cm cubes, remove large pieces of fat.

2. 2

   Cut the onion into pieces. Sauté it in a pan with butter. Once translucent, pour it into a cast iron Dutch oven, preferably.

3. 3

   Proceed similarly with the meat, but in several batches, until all pieces are cooked. Add them gradually to the Dutch oven. Don't be afraid to add butter between each batch.

4. 4

   When all the meat is in the Dutch oven, deglaze the pan with water or wine and bring to a boil, scraping to recover the juices. Season with salt and pepper, add to the rest.

5. 5

   Cover everything with part of the wine and simmer for a few hours with the bouquet garni and sliced carrots.

6. 6

   The next day, simmer for at least 2 hours in several stages, adding wine or water if necessary.