Heat the oil in a pan, add the meat (cut into cubes measuring 3-4 cm) and cook it over a moderate heat for 10 minutes, to brown it all over. When it has browned add the onions, thinly sliced, and put the lid on the pan. Lower the heat and leave to cook, very slowly, for about 2 hours. Stir from time to time and, if the meat should dry out too much, add a little warm water or vegetable broth.
Accompany this tasty dish with a legume salad or, simply, with boiled chickpeas or beans.
Serve the stew hot and… buon appetito!