Today I had some people coming to visit in the afternoon, so I made this late morning; I cooked it for two hours and left it there until dinner time.
I like dishes you can make in advance so it is ready and no rush to cook in the evening.
My mother used to do it in tomato sauce but that’s a different recipe and taste altogether. This has some vegetables in it which makes it a complete meal.
Choose some good quality beef with a bit of fat in it (but get rid of the grissle please). The meat needs to be a bit fatty to give the stew some flavour.
Ingredients (for 4 people):
- 800 g diced beef
- 1 carrot
- 250 ml stock
- 1 onion
- 3 tbsp flour
- 4 tbsp olive oil
- salt and pepper
- some tomato paste
- 500 g peas
- 1/4 of an onion
- 1 tbsp chopped parsley
- 4 potatoes
- 1 stick of celery
- 1 glass of red wine
Chop finely the celery, the carrot and the onion and fry it until translucent in a large sauce spoon.
Coat the meat with the flour and add it to the fried vegetables in the pot. Seal it well until it turns a brownish colour.
Add the wine, the stock, the diced potatoes, the tomato paste, salt and pepper. Stir all the ingredients in and cover it all up with the top.
Cook on a low heat for about 2 hours adding more stock if it dries out.
In the meantime fry some onion until translucent with a tbsp of olive oil and add the peas with the parsley. Cook on a low heat for 20 min. Add half a glass of hot water if it gets dry.