2 pounds stewing beef, cut into 3-inch squares
2 to 3 tablespoons unsalted butter as needed
2 large onions, finely chopped
3 to 4 tablespoons extra virgin oil to taste
1/2 teaspoon whole black peppercorns
2 cups dry white wine
1 bay leaf
3 tablespoons honey, preferably Greek thyme honey
1. Rinse and pat dru the meat. Set aside.
2. Heat the butter in a large, wide pot over low heat and cook the onions until they wilt, or 12 to 15 minutes. Remove with a slotted spoon and set aside.
3. Add the oil to the pot, increase the heat to high, and brown the meat, turning so as to color on all sides. Add the onions back to the pot, season with salt, and stir to combine. Add the peppercorns, wine and bay leaf. Cover and bring to a boil. Reduce the heat to very low and let the meat simmer slowly for about 2 and half hours. Add water during cooking as needed to keep the contents of the pot moist. By the end of the cooking, the meat and its sauce will have turned a luscious deep dark brown and the pan juices will thicken considerably. Remove and serve.