• 3 pounds lean beef stew, cut into large cubes
• 1/4 tsp. nutmeg
• 1/4 tsp. thyme
• 2 bay leaves
• 1 clove garlic, sliced
• 2 cups red wine
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 onion, diced
• 2 clove garlic, chopped
• 1 Tbsp lard
• 1/2 cup water

Combine all ingredients except onion, garlic, lard and water, and marinate overnight

When ready to cook, brown slowly the onion and two cloves of garlic, chopped, in 1 Tbsp. lard in stew pot. Add marinated meat, reserving marinade, and let it brown slowly. Strain the marinade and add to meat 1/4 cup at a time, letting this evaporate before adding the next liquid until all used.

Add water, cover and cook about one hour or until meat is tender

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