Veal Stew with Radicchio di Treviso and Potatoes

Method

1. Cut the veal into bite-sized pieces.
2. In a pan, heat some clarified butter. Add whole garlic cloves, chopped onion, and chopped carrot. Sauté gently.
3. Add the veal pieces and brown well on all sides, without burning.
4. Deglaze with a splash of beer, scraping up the browned bits.
5. Season with salt and pepper.
6. Cut the sweet potatoes and regular potatoes into large chunks, roughly the same size as the meat. Add them to the pan.
7. Prepare the radicchio: separate the white stem part from the red leaves. Add the white part now.
8. Add a little broth or water. Bring to a boil, then reduce heat and cook with the lid slightly ajar for about one hour.
9. In the last 5 minutes, add the red leaves of radicchio. Stir and let them wilt.
10. Serve hot, with the creamy sauce.