Spezzatino di Manzo con Piselli (Italian Beef and Pea Stew)

• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 3 tbsp Extra virgin olive oil
• 800 g Beef stew meat
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 250 ml Dry Red Wine
• 500 g Tomato passata
• 400 ml Beef stock
• 2 sprigs Fresh rosemary
• 200 g Green peas

1. Finely chop the onion, carrot and celery. Set a large dutch oven over medium heat.
2. Add the olive oil, then cook the onion, carrot and celery with a pinch of the salt for 8 to 10 minutes, stirring, until softened and lightly golden. Push the vegetables to the edges of the pot.
3. Add the beef in a single layer and turn the heat up to medium-high. Season with the remaining salt and the black pepper, then brown for 6 to 8 minutes, turning occasionally, until well coloured.
4. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes, until the wine has reduced slightly.
5. Stir in the tomato passata and beef stock, then add the rosemary. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on low for 75 to 85 minutes, stirring occasionally, until the beef is tender and the sauce is thickened.
6. Stir in the peas and simmer uncovered for 6 to 8 minutes, until the peas are hot and bright green. Taste and adjust seasoning with a little more salt and pepper if needed, then rest off the heat for 2 minutes before serving.

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