Florentine Beef Stew
(Stracotto alla Fiorentina)
Ingredients:
3 carrots
2 and 1/4 lbs (1 kg) lean beef, such as topside
1 and 1/2 oz (40 grams) pancetta, cut into strips
1 celery stick, chopped
1/2 onion, chopped
4 tablespoons extra virgin olive oil
6 fl oz (175 ml) red wine
1 lb and 2 oz (500 grams) tomatoes, peeled. seeded and chopped
Salt and pepper
Directions:
Cut a few strips from one of the carrots and chop the remainder.
Lard the beef with the carrot strips and pancetta and rub with salt and pepper.
Tie neatly with kitchen string.
Put the celery, onion and chopped carrots into a saucepan and add the meat and olive oil.
Cook over a high heat, turning the meat frequently, until browned all over.
Pour in the wine and cook until it has evaporated.
Add the tomatoes, lower the heat, cover and simmer gently for about 2 hours.
Remove the meat from the pan, cut off the string, carve and place the slices on a warm serving dish.
Pass the cooking juices and vegetables through a food mill and pour them over the meat. Serves 6.