Beef Stew with Tomato and Peas (Spezzatino di manzo con pomodoro e piselli)

Ingredients for 4 persons
700 gr (24.69 oz) Cubed Beef Stew Meat
450 gr (15.87 oz) Peeled Tomatoes
150 gr (5.29 oz) Peas
1 Carrot and 1 Celery Rib Chopped
1 Chopped Onion
1 Litre (33.81 fl oz) Vegetable Broth
1 Glass Red Wine
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Beef Stew with Tomato and Peas - Spezzatino di manzo con pomodoro e piselli

Place a pot with high sides over medium heat and let it get warm
Pour in the olive oil, add the onion, celery, carrot, let it brown for a couple of minutes, until softened, then pour in the red wine and let it evaporate
When the wine has almost completely evaporated, add the meat and brown very well
Once browned, sprinkle some ground black pepper, salt to taste, add tomatoes and half of the broth, cover up and cook for 1 ½ hours adding from time to time the remaining broth

After 1 hour and 20 minutes remove the lid, put the peas into the pot, stir well and continue cooking for another 10 minutes. Transfer the beef stew to a serving dish garnish with a small tuft of aromatics herbs and serve