Florentine beef stew

Preparation:

Preparation: Steak the meat with a few carrot sticks and bacon bits; rub it with salt and pepper; tie it with white kitchen string. Put it in a saucepan with the oil, two or three carrots cut into pieces, coarsely chopped celery and onion. Start cooking over high heat and brown well on all sides. Wet it with the wine and let it evaporate. Add the chopped, peeled and seedless tomatoes. Cover and cook slowly for about 2 hours. Untie the meat, cut it into slices, arrange them on a serving plate. Cover them with the sauce and the vegetables passed through the mill. Accompanying wines: Valpolicella "Superiore" DOC, Chianti Chianti Classico "Riserva" DOCG, Don Pietro Rosso VdT Di Sicilia.