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Proceedings
Cut the meat into large pieces, about 300 g each, season, dust with flour, and brown them in hot oil. Place them in a large casserole, add the onion cut into strips and lightly golden, and the bunch of aromatic herbs made of rosemary, sage, bay leaf and garlic. Put everything on the heat, pour over the wine and cook for about an hour in a covered pot. If necessary, add a little meat broth. Add the potatoes, already cut and browned in oil, and continue cooking gently. Serve piping hot from the cooking pot.
