Stufato di Manzo classico Toscano

Cut Beef Round into large cubes approximately 2-3cm in size.  

Heat nonstick mid-size sautè pan over medium-high heat.  When pan is warmed up, add a drizzle of extra-virgin olive oil and add meat cubes into pan leaving a bit of room between each piece.  

Brown all sides of beef cubes to seal juices inside.  Once all sides have browned thoroughly, remove pan from heat. 

Wash and dry celery, finely dice, set aside.  Peel onion and finely dice, set aside.  Peel carrot and finely dice, set aside.  

In mid-size sautè pan, coat bottom with extra virgin olive oil and add all diced vegetables.  Add select mixed herbs (Chef Michele suggests rosemary, sage, and bay leaves).  When vegetables are slightly softened and flavors have begun to blend, add browned meat to vegetables.  

Adjust heat to medium high, and season to taste with salt and freshly ground black pepper, and add glass of red wine.

When wine has evaporated add tinned tomato and the tomato paste.  Stir well, cover pan and allow to simmer for at least 2 hours, or until meat is soft and tender.  

When meat is tender and stew is finished cooking, remove from heat.

Ladle into individual serving dishes, and serve promptly while warm.