Florentine beef stew
Instructions
Logs the meat with some carrot sticks and bits of bacon; is over with salt and pepper; bind them with the white kitchen Twine.
Put it in a saucepan with oil, two or three carrots cut into pieces, coarsely chopped onion and celery.
Start cooking over high heat and Brown well on all sides.
Add the wine and let evaporate.
Add the tomatoes, peeled and seedless.
Cover and cook slowly for about 2 hours.
Untie the meat, cut it into slices, place them on the serving dish.
Cover with the sauce and vegetables passed to the knitting mill.
Accompanying wines: Valpolicella Superiore D.
O.
C.
, Chianti Chianti Classico DOCG Riserva "," Don Pietro Rosso VdT.
