Ingredients

- 2 celery

- 2 carrots

- 1 onion

- 450g of beef stew meat

- flour

- 1 shallot

- 250g of mushrooms

- 150g of peas

- 1 glass of white wine

- 250ml of broth

- rosemary, salt and pepper

Cut the celery and chop it with a mixer. In a pan warm some oilve oil and add the celery. Low fire.

Cut the carrots, chop them in the mixer and add them in the pan.

Cut the onion, chop it in the mixer and add it in the pan. Start to cook the veggies at medium heat with 2 tablespoon of olive oil.

Cut the meat in 3x3cm cubes and dredge them with flour.

Once the vegetables are soft, add the meat and stir for a few more min at high heat.

Add half/one glass of white wine as you like, and let it evaporate stirring constantly.

Add rosemary, salt and pepper to taste.

When the wine is evaporated, add 250ml of broth, better if hot. Let it boil and cover the pot.

Cook for 1 to 2 hours at really low heat.

Half an hour before the meat is ready, wash the mushrooms and dice them. In a pan, brown the shallot.

Add the mushrooms and stir. A few min later, add the peas and cook everything for about 20 min, stirring constantly.

When the mushrooms are almost cooked, add them to the meat, cook for another 10 min together without covering the pot. (if it is too dry, you can add more wather, if is too liquid you can cook a bit more without covering the pot).

Serve hot.