Tuscan beef goulash

Ingredients for 4 servings:

• 3 onions
• 3 garlic cloves
• 3 carrots
• 2 stalk(s) celeriac
• 1 tbsp basil, picked leaves
• 750 g beef from the leg
• 6 tbsp olive oil
• ½ cup red wine (Chianti)
• 1 class can/n tomatoes, (500 g)
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Peel the onions, garlic, and carrots; briefly wash the carrots, celery, and basil and pat dry. Chop everything finely. Cut the meat into approximately 4 cm cubes. Heat the oil in a saucepan, fry the chopped vegetables for about 5 minutes, then add the meat cubes and sear vigorously on all sides. Pour in the wine and continue stirring until it has evaporated. Add the tomatoes and their juices to the meat. Season with salt and freshly ground pepper and stir, crushing the tomatoes with a wooden spoon. Cover the goulash and simmer over medium-low heat for 2.5 to 3 hours, adding water if necessary. Serve with potatoes, which are boiled in salted water until almost tender, then let stand in the goulash for about 15 minutes. Serve with the rest of the Chianti and ciabatta. It goes perfectly with the dish.