- In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat.
- In a large skillet, cook the garlic and sage in the remaining oil for 1 minute. Add the meat, a few strips at a time, and cook until it begins to brown. Transfer to the pan with the vegetables. Deglaze the skillet with the wine. Reduce the wine for 1 minute and pour into the pan.
- Add the remaining ingredients. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Season with salt and pepper.
You can replaced the cross ribs with 1 kg (2 lb) of veal or beef flank.