Stew with Potatoes

Method

1. Heat clarified butter in a heavy pot (cast iron or thick steel) over medium heat.
2. Add the veal muscle pieces and brown them well on all sides. Do not add salt at this stage.
3. Remove the meat and set aside. In the same pot, add onion, carrot, and optional celery cut into coarse pieces, plus grated garlic. Sauté until fragrant.
4. Deglaze with beer, scraping up any browned bits from the bottom of the pot.
5. Return the meat to the pot. Season with salt and pepper.
6. Add both the sweet potato and yellow potato, cut into large chunks.
7. Add the white part (stalk) of the radicchio di Treviso, reserving the red leaves for later.
8. Add enough broth or water to almost cover the ingredients.
9. Cover with the lid slightly ajar and simmer gently for about 60 minutes, or until the meat is tender.
10. In the last 5 minutes of cooking, add the red radicchio leaves and stir through.
11. Serve hot, optionally with a glass of the same beer used for cooking.