For the stufato in red wine, cut the meat into cubes of about 2 x 2 cm. Mix with wine and finely chopped garlic and leave to marinate overnight.
Save the wine mixture and fry the meat in lard, add the finely chopped onions, fry the tomato paste briefly and deglaze with soup.
Add the diced vegetables, pour in wine and simmer on low heat for a total of about 4 hours without a lid.
Add shallots and potatoes, simmer for another 30 minutes, season with honey and spices. The consistency should be goulash-like creamy. You can stir in a cup of creme fraiche at the end to refine the stufato in red wine.
Preparation Tip:
Serve the stufato in red wine with a creamy polenta.
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