Cut meat into portion pieces.

Fry meat in oil until brown crusts. Add wine, chopped tomatoes and onion, add tomato paste, bay leaf, salt, pepper and ½ cup of hot water. Stew the meat over law heat until done.

Cut onion bulbs crosswise until the root, add to the meat and stew for additional 15 minutes.

When serving, top the dish with parsley greens.