Stew with Peas

Method

1. Coat the beef cubes in flour, shaking off excess.
2. Heat a generous amount of extra virgin olive oil in a heavy pot (preferably cast iron).
3. Add the floured beef cubes and brown them on all sides.
4. Add the finely chopped celery, onion, and carrot. Sauté for about 5 minutes.
5. Deglaze with a splash of red wine and let the alcohol evaporate.
6. Add a little tomato paste for color and stir.
7. Pour in hot vegetable broth (just enough to cover; the pot will create moisture).
8. Cook over low heat for about one hour, stirring occasionally and adding more broth if needed.
9. After about 30 minutes, season with salt and pepper.
10. Check if the meat is tender. When ready, add the peas.
11. Continue cooking without the lid to reduce the sauce until creamy.
12. Serve hot.