Amy’s Spezzatino con le patate alla Toscana

Tastes better than it looks in the pic I promise!
I recently learned that there existed a food called comfort food. My good friend Mary Leonardi-Cattolica Sansen says I already knew what it was since I have many hangover cure dishes..anyway if there is a month where I need comfort its November and here it is.
500 grams of beef(should be spalla if possible) for spezzatino cut into small chunks
8 smaller size potatoes

2 white onions
1 or 2 celery stalks
2 small carrots
a small rosemary branch
pinch of chives
250 grams peeled tomatoes (pelati)
170 ml of red wine( I used Tuscan geografica tipica)
4 tablespoons olive oil
a small amount of beef broth might be needed
salt and pepper q.b.
Chop up your carrots, celery, onions, rosemary and chives as you would for ragu.
Put them in the pot with the olive oil to brown but not burn on low heat
after put in your beef to brown for about 3 minutes
add the wine and let evaporate
When wine has evaporated add the tomatoes and salt and pepper
Cover your pot and cook on low heat about 1 hour and 20 minutes
in the meantime cut potatoes into small chunks and when your meat has been cooking for about 1 hour and 20 minutes then add potatoes
You may at this time need the broth if the potatoes don’t have enough liquid to cook in
after adding potatoes cook another 40 minutes then uncover and let the left over sauce reduce to your liking!

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