Stufato

This chunky Italian beef stew (stoo-FAH-toe) is wonderful served over a bed of hot, buttered noodles in cool weather. Prepare as directed below in a slow cooker, or slow-simmer on the stove top partially covered in a dutch oven for an hour, adding just enough water to completely cover the meat and vegetables.

2 lbs. cubed beef
1 Tbsp. olive oil
2 med. yellow onions, chopped
1 bay leaf
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. pepper
8 oz. tomato sauce
1/4 cup cider vinegar OR dry red wine
2 cloves garlic, minced
4 carrots, sliced
4 ribs celery, sliced
half a head of cabbage, chopped

Brown beef in olive oil in skillet over medium-high heat; drain.
Combine beef and remaining ingredients in slow cooker.
Cover and cook on low setting for 8 hours.
Serve with buttered noodles if desired.

Serves 4-6