Classic Italian Beef Stew with Potatoes and Peas

• •800 g Beef (cut into 1.5-inch (4cm) cubes)
• •500 g Potatoes (peeled and diced)
• •250 g Peas (fresh or frozen)
• •1 piece Yellow onion (finely chopped)
• •1 piece Carrot (finely chopped)
• •1 piece Celery stalk (finely chopped)
• •0.5 cup Dry white wine
• •2 tbsp Tomato paste
• •to taste cup Hot vegetable or beef broth
• •to taste cup All-purpose flour (for dusting)
• •to taste tbsp Extra virgin olive oil
• •to taste tsp Fine salt
• •to taste tsp Black pepper

Instructions

1. 1

   Heat a generous swirl of olive oil in a large, heavy-bottomed pot or Dutch oven. Add the finely chopped onion, carrot, and celery (known as a soffritto in Italian cooking) and sauté over low heat for about 5-7 minutes until softened and translucent.

2. 2

   Lightly dredge the beef cubes in flour, shaking off any excess. Increase the heat to medium-high and add the floured beef to the pot with the vegetables. Brown the meat on all sides until a nice golden crust forms, approximately 8-10 minutes.

3. 3

   Pour in the dry white wine and let it evaporate completely over high heat, scraping up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step adds depth of flavor.

4. 4

   Stir in the tomato paste, optionally dissolved in a little hot broth first. Add enough hot broth to just barely cover the meat. Cover the pot, reduce the heat to low, and let it simmer gently for about 45 minutes. If the sauce becomes too dry, add more hot broth, one ladle at a time.

5. 5

   When the meat begins to tenderize, add the diced potatoes and peas to the pot. Add more hot broth just enough to barely cover the vegetables.

6. 6

   Cover the pot again and continue cooking for another 25-30 minutes, or until the potatoes are tender and easily pierced with a fork, and the sauce has thickened.

7. 7

   Season with fine salt and black pepper to taste. Turn off the heat and let the stew rest, covered, for 5-10 minutes before serving hot. This resting period allows the flavors to meld beautifully.

Chef's Tips

• 💡For the best flavor and texture, don't rush the simmering process; slow cooking is key for tender meat and a rich sauce.
• 💡This stew tastes even better the next day, making it an excellent candidate for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• 💡Serve this hearty stew with plenty of crusty Italian bread to soak up every last bit of the delicious sauce (perfect for 'fare la scarpetta'!).
• 💡If you prefer a thicker sauce, you can remove the lid for the last 15-20 minutes of cooking to allow some liquid to evaporate.