Peppers Stew

Preparation:

Preparation: Plunge the tomatoes into boiling water for half a minute, then pass them under cold water, peel and cut them into pieces, discarding the seeds at the same time. Wash the peppers, divide them in two, remove the seeds and the internal white filaments and cut them into strips. Peel the onion and slice it thinly. Cut the meat into cubes of about three cm. Heat the oil in a heavy-bottomed saucepan and, over high heat, brown the meat cubes, turning them often. After about ten minutes, when the meat is uniformly colored, lift it up and keep it warm between two plates. Lower the heat a little and put the sliced onion in the pan together with a few sage leaves and a few rosemary needles. Stir it often and when it starts to brown, put the meat back in the pan, add salt and pepper and let it flavor in the sautéed mixture for a few minutes. Pour in the wine and, when it evaporates, add the tomatoes to the meat, cover and cook over low heat for about an hour, adding a few tablespoons of hot water if necessary. After this time, add the peppers to the preparation, mix and continue cooking for about another hour, until the meat is tender. At the end of cooking, adjust the salt and serve the hot stew accompanying it with boiled rice or pilaf.