Cut the meat (whatever it is) into 2 inch cubes.
Trim off fat and gristle
Boil in a big pot with celery and onion, rosemary and sage
3/4 covered in water.
No more than 3-5 minutes
Put the pot in the sink and let cold water run over it. Rinse each piece.
In a saucepan, add finely chopped onion, celery, garlic and carrot.
Sauté in oil or butter without browning it.
Add meat when the veggies are transparent.
Season with salt, pepper and Italian seasoning
Add 4 oz red or white wine.
Add stock (homemade, water and a cube...whatever)
Cook for 2 to 2 1/2 hours. Longer for tough meat.
For colour, not flavour, add a finely chopped tomato.
At the last minute thicken with a tsp of cornstarch.