Beef stew with Vietti Barbera d'Alba

For 4 to 6 servings

3 pounds lean stewing beef cut into large cubes
1/4 teaspoon nutmeg
1/4 teaspoon thyme
2 bay leaves
1 clove garlic, sliced
2 cups Barbera d'Alba Vietti (2 years old)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 onion, diced
1 tablespoon lard
1/2 cup water

Combine all ingredients except onion, garlic, lard and water and marinate 4 hours or, if possible, overnight. When ready to cook, brown the onion and garlic in a tablespoon of lard in a stewing pot. Add the marinated meat, setting aside the marinade, and left it brown slowly and thoroughly. Strain the marinade and add it to the stewing meat. Then add the water, cover and cook for about an hour or until the meat can be pierced easily with a fork.

With the compliments of:
Vietti Winery, 1260 Castiglione Falletto, Piemonte, Italy