Beef And Pea Stew

Method

1. Cut the meat into cubes of uniform size.
2. Lightly flour the meat cubes.
3. Heat olive oil in a pan over medium heat.
4. Brown the meat on all sides until a golden crust forms.
5. Remove the meat from the pan and set aside.
6. In the same pan, sauté the chopped celery, onion, and carrot until softened.
7. Return the meat to the pan.
8. Add a tablespoon of tomato paste and stir well.
9. Deglaze with a glass of red wine, letting it evaporate completely.
10. Add warm beef broth (or vegetable broth) until the meat is covered. Season with salt.
11. Add aromatic herbs (such as rosemary, bay leaf, thyme) and bring to a gentle simmer.
12. Lower the heat and let it cook slowly for about 3 hours, checking occasionally and adding more broth if needed.
13. After about 2.5 hours, add 300 g of peas (fresh or frozen) and continue cooking for the last 30 minutes.
14. Season with black pepper. Increase the heat slightly in the last few minutes to let the sauce thicken.
15. Serve hot with crusty bread for dipping.