2 pounds bone-in steak, about 2 inches thick, fat trimmed
6 fresh parsley stems, optional
1 carrot, cut into thirds
1 stalk celery, halved
1 large red onion, halved
1/2 cup light red wine, such as Chianti
Freshly cracked pepper
2 Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed and peeled
1 sprig fresh sage
1 medium red onion, sliced into half-moons about 1/3-inch thick
1 cup canned whole peeled tomatoes, crushed by hand
All-purpose flour, for dredging
Salt and freshly ground pepper
Sliced Tuscan bread, for serving
The broth can be made in large batches and refrigerated for up to 1 week or frozen for up to 1 month. Remove any additional fat that rises to surface of the broth after chilling before reheating and serving.
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