The Italian stufato is somewhat different from the stewed meat that is known under the name of "Irish stew". It corresponds to the French daube and is prepared in Italy in many different ways.
An excellent stufato can be made in the following way: Chop fine the parsley, carrot, onion, scallion and bay-leaves. Brown with the butter in a saucepan in which the oil has been previously poured.
The meat must have been prepared beforehand, that is to say washed, trimmed and larded. When half cooked, season moderately with salt and pepper. If necessary, moisten with broth or water. During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil. The stufato will be ready after about three hours' cooking on a low fire.