Maggie's Farm

I had this at a very good Italian restaurant the other day. They served it on top of some thin potato slices sauteed in olive oil.  A couple of slices of fried polenta on the side would be an alternative. Or gnocchi. Pasta, I think, a poor fourth choice but readers know that, with a few wonderful exceptions, I think of anything with pasta as being a low form of Italian cooking. Call me a snob, but I think I've had more great, pasta-free Italian food in Italy and Sicily than the average American bear.

In my view, for this sort of recipe, stew the chunks of meat until you can cut them with a fork.

Italian Braised Beef with Red Wine Sauce.

Here's another version: Stracotto (Pot Roast) with Porcini Mushrooms