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Neapolitan beef stew braised with an enormous quantity of onions until they melt into a rich sauce. This high protein mediterranean family dinner is a carnivore comfort food with extraordinary depth.
Cut beef chuck into large chunks, pat dry, and season with salt and black pepper.
Heat olive oil in a heavy pot over medium-high heat. Brown beef on all sides in batches, maintaining the oil moderately hot but never smoking.
Add onions, carrot, and celery to the pot, scraping up the browned bits. Stir well and lower heat to medium.
Pour in dry white wine, add bay leaves, cover, and reduce heat to low. Simmer gently for 2 hours, stirring occasionally to prevent sticking.
Uncover, raise heat slightly, and cook another hour until onions have fully melted into a sauce and beef is fork-tender. Remove bay leaves and adjust seasoning before serving.
