Beef stew with peas

Lovely stew with thick, tasty sauce, served with polenta or mash.

INGREDIENTS FOR 4

1 KG STEWING BEEF

1 CARROT

1 CELERY STALK

1 ONION

3 TABLESPOONS TOMATO PURÉE

1 GLASS WHITE WINE

ITALIAN 00 FLOUR AS NEEDED

500 G FROZEN PEAS

MEAT STOCK

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I finely process celery, carrot and onion.

I coat meat pieces in flour.

I brown meat on all sides in plenty of hot extra virgin olive oil.

I add white wine.

Once evaporated, I add chopped vegetables.

I stir and add salt and pepper.

I add tomato purée.

I cover meat with hot stock.

I cover and gently cook about 1 and a half hours, stirring and adding stock if drying.

I add peas to the reduced but generous thick sauce and cook about ten minutes. I taste for doneness, salt and pepper.