Peel the onion, the carrot and the potatoes. Cut each in half and add to a large bowl.
Then layer the beef medallions on top, and season those too.
Sprinkle the rosemary and add 2 bay leaves, and pour the wine.
Cover with a plate or cling wrap, and refrigerate overnight or for half a day.
The next day, take the bowl out of the fridge, and take the vegetables out on your chopping board. Cut them for a soffritto, medium size.
Add them to a medium pot, with optional celery and garlic, and 1.5 tablespoons Belmorso EVOO, and let them sauté.
After 7 minutes, remove them from the pot, and transfer to a bowl.
Add the meat in the same pot with one tablespoon Belmorso EVOO, and let it cook on each side for 5 minutes.
After that, transfer the vegetables back into the pot with the beef medallions.
Add the potatoes too.
Season and add one bay leaf. Throw out the 2 bay leaves you used for marinating overnight.
Pour the wine used to marinate into the pot, lower the heat, cover with a lid, and let it simmer from 1 to 3 hours. I left mine one hour.
Your Italian braised beef is ready for serving.
Here's the finished result.
