Ask your butcher to cut the beef into large cubes for stew. In the kitchen, heat a pot with enough oil to cover the bottom and add the two garlic cloves. Don’t let the garlic burn—just use it to flavor the oil, then remove it. Add the beef and brown it, stirring constantly with a spatula so it doesn’t stick. Once browned, transfer the beef to a deep plate and season with salt and pepper.

Add the onions, cut into quarters, to the pot. Stir constantly so they don’t stick, add a generous pinch of salt, and cook until they turn translucent. Add the whole peeled potatoes and sauté them well, stirring constantly.

Once everything has some color, return the beef to the pot, add the bay leaves and sweet wine if using, and pour in enough broth or water to cover everything. Let it cook over low heat for about 1 hour. Enjoy!