Florentine Beef Stew (Spezzatino alla fiorentina)

Source: Enjoy Cooking with Phil

2 lb. (900 g) lean stewing beef cut into 1-inch cubes
1/2 cup (125 mL) extra virgin olive oil
5 cloves garlic, minced
2 Tbsp. (30 mL) fresh rosemary, chopped
6 sage leaves
1 cup (250 mL) dry red wine
2 cups (500 mL) fresh ripe tomatoes, skinned and rough chopped
Salt and fresh ground pepper to taste
Extra virgin olive oil

Heat a large, non-stick sauce pan to medium-high. Add the oil and when hot, add the beef, garlic, rosemary and sage leaves. Sauté until the meat is evenly browned.

When the meat is evenly browned, add the red wine and bring to a boil while stirring thoroughly scarping up any brown bits form the bottom of the pan. Reduce the heat and simmer until almost all of the wine has evaporated.

Add the tomatoes and bring to a boil then reduce the heat, cover and gently simmer until the meat is very tender (approximately 3 hours). If the liquid reduces add a little water to keep the stew moist.

Serve in a large soup bowl with polenta cakes. Drizzle stew with extra virgin olive oil.