Perfect Stew

• 1 3/4 pounds steak lean beef
• 1 onions medium
• 1 carrots
• 1 celery ribs
• 1 garlic cloves
• 3 basil leaves
• extra-virgin olive oil
• 1 glass red wine a full-bodied, Rosso di Montepulciano Doc 2005 of Poderi Sanguineto is a good example.
• 1 7/16 cups peeled tomatoes fresh
• salt and ground black pepper
• beef broth as needed

1. Cut the meat into pieces weighing approximately 50 grams each.
2. Peel the onion, the garlic, and the carrot.
3. Wash them with the celery and the basil and chop them all finely.
4. Place the vegetables in a large saucepan and add a generous amount of oil.
5. Saute the vegetables on medium heat, stirring with a wooden spoon.
6. Add the meat and stew for 10 minutes on high heat. Turn the meat often until it has browned well.
7. Add the red wine and allow it to evaporate completely on medium heat.
8. In the meantime, wash the tomatoes, put them through a food mill and add them to the saucepan.
9. Season with salt and pepper and cook for 2 1/2 hours on medium-low heat, adding beef broth if necessary.

steak lean beef, onions, carrots, celery, garlic, basil, extravirgin olive oil, glass red wine, tomatoes, salt, beef broth

Taken from www.yummly.com/recipe/Perfect-Stew-531614 (may not work)