Stufato di Manzo Piemontese (Piemontese Stewed Beef) | Edible Michiana

Place all the cubed meat in a large bowl and coat with ½ cup (8 tablespoons) of olive oil. Add the chopped herbs, 1 teaspoon of the salt and the pepper, and mix very well, using your hands. Allow the meat to marinate for 30 minutes.Chop the carrots, celery and onions.In a large frying pan, melt 3 tablespoons of the butter over medium heat and add approximately 6 tablespoons of olive oil. Sear the chuck roast until all the pieces are brown on the outside, approximately 8 to10 minutes.Transfer the meat to a large bowl. Add 2 more tablespoons of butter and 3 more tablespoons of olive oil to the frying pan, and sauté the carrots, celery and onions (the soffritto, as we call it in Italian) until the mixture becomes golden, approximately 6minutes. Add the remaining 1 teaspoon of salt.Transfer the meat and vegetable mixture to a 6-quart pot. Add the bay leaves, ⅔ of the bottle of Barolo and the vegetable or beef stock to the pot. Bring the mixture to a low simmer and cook for 2 to 2½ hours over a low flame. Serve with Barolo.