Stew with peas

By GialloZafferano · 150 min

Ingredients

Instructions

1. Finely chop the celery, carrot and onion.
2. Cut the beef into roughly 1-inch cubes, toss them in the flour and coat evenly, then transfer to a colander to shake off the excess.
3. Heat a little oil in a heavy pot, add the meat and brown it for 5 minutes over high heat, stirring often. Season with salt and pepper.
4. Deglaze with the white wine and let it evaporate completely. Lower the heat slightly, add the chopped vegetables, mix well and cover with hot broth.
5. Stir in the tomato paste and mix again. Cover and simmer for 85 minutes, stirring occasionally and adding more broth if needed.
6. Remove the lid, add the peas and cook for another 5 minutes.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionCarrotBeefCeleryTomato pastePea