Season the beef with salt and pepper. In a large pot over high heat, sear the beef on all sides. Meanwhile, peel the onion and carrot and cut them into large pieces along with the tomatoes. Add all the vegetables to the pot around the beef. Cover the pot and let everything cook together.

When the meat starts to brown, add the white wine and let it reduce. Next, add the peeled garlic cloves, the almonds or hazelnuts (or a mix), and the toasted bread.

When the beef is cooked, turn off the heat, remove the meat, and set it aside. Remove the tomato skins from the sauce (they’ll be floating in the liquid). Put the rest of the sauce into a blender or use an immersion blender to puree until smooth. Return the sauce to the same pot (without washing it) and set aside.

When the beef has cooled a bit, remove the twine and cut it into slices that aren’t too thick. Place the slices back into the pot with the sauce, spreading them out so they’re not stacked on top of each other.

Finally, add the mushrooms (washed and drained), adjust the salt if needed, and let everything simmer together over low heat for a little longer so the flavors blend.

Turn off the heat and it’s ready. This dish tastes even better if you let it rest overnight. Serve hot with a good crusty bread. Enjoy!