FOR 6 SERVINGS:

• 1 3/4 lb. lean beef cut into 3X3 cm cubes 
• 3 1/2 oz. canned peeled tomatoes 
• 12 sage leaves 
• 2 carrots 
• salt 
• 6 medium potatoes 
• 6 2/3 tbsp. extra-vergine olive oil 

Put the meat, tomatoes, sage leaves, carrot cut into 4 lengthwise slices and 1 2/3 cups water in a pot. 
Add salt, bring to a boil and cook over moderate heat for 30 minutes. Peel the potatoes, cut them in pieces and add them to the pot. 
Once the stew begins to boil again, turn down the heat, cover the pot and continue the cooking over low heat. When the stew is done, remove from the heat, pour over the oil and serve hot.