Stracotto alla fiorentina

Stracotto alla fiorentina is a traditional beef stew originating from Florence. The dish is usually made with a combination of lean beef, onions, tomatoes, carrots, pancetta, celery, olive oil, red wine, salt, and pepper. The beef is larded with pancetta and carrot strips, and it's seasoned with salt and pepper before it's tied with twine or strings.

The celery, onions, and carrots are chopped and cooked over high heat in olive oil. Beef is added to the pan and browned on all sides. The wine is added and cooked until the alcohol evaporates, and the tomatoes are added to the stew. The stew is gently simmered for two hours until everything is tender.

Stracotto alla fiorentina is served as follows: the meat is removed from the pan, carved, and placed on a serving dish, while the vegetables and cooking juices are passed through a food mill and poured over the beef. If anything remains, it's said that the stew tastes even better when reheated the next day.