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Municipio di Pordenone
Stufato di manzo alla fiorentina
Beef stew di Firenze
Serves 6
3 tablespoons olive oil – 2 large garlic cloves, minced – 1 tablespoon minced fresh rosemary – 2 lb. stewing beef – 1 teaspoon cinnamon – ½ teaspoon nutmeg – salt and pepper – 1 cup good, dry red wine – 1 can tomato sauce – beef broth – rosemary sprigs to garnish
Heat the oil in a large casserole, add the meat and brown it nicely over medium high heat.
Add the garlic and chopped rosemary, stir, add the spices, stir, then add the wine and simmer till the wine has evaporated.
Add the tomatoes, salt and pepper, then the broth to cover.
Simmer, covered, till tender, about 2 hours. Add more broth or water, as necessary, to make a nice gravy.
Serve with rosemary sprigs as garnish.
