1kg of Beef
2 Celery Stalks
4 Garlic Cloves
2 Tablespoons of Unsalted Butter
300g of Button Mushrooms
2 Tablespoons of Wheat Flour
200ml of Dry Red Wine
200g of Tomato Paste
1 Teaspoon of Salt
1 Generous Pinch of Black Pepper
1 Teaspoon of Dried Rosemary
1 Teaspoon of Dried Basil
2 Teaspoons of Smoked Paprika
2 Teaspoons of Sugar
800ml of Hot Water
150g of Peas
Parsley to Taste
Start by cutting the beef into cubes.
In a skillet, add enough oil to cover the bottom, then add all the meat, and stir-fry until the juices have fully evaporated and the meat is slightly golden brown.
Once you’ve done that, remove all the meat from the skillet and set aside.
In the same skillet, add the onion chopped into small cubes and stir-fry until golden brown.
Add the carrots chopped into cubes and the celery stalks chopped into smaller pieces, then stir-fry for 5 minutes.
After this indicated time, add the crushed garlic cloves and stir until golden brown. Set aside.
Now, in another skillet, add the unsalted butter and stir until fully melted.
Add the mushrooms chopped into smaller pieces and sauté until wilted. After that, add the wheat flour and stir for another 3 minutes.
Now, in a saucepan, add all the meat, the vegetable stir-fry, the mushrooms, pour in the dry red wine, add the tomato paste and season with the salt, the black pepper, the dried rosemary, the dried basil, the smoked paprika, the sugar and finally, pour in the hot water.
Stir all the ingredients together very well, cover the saucepan and let it all cook for 1 hour.
After this indicated time, add the potatoes chopped into cubes and the peas, stir until incorporated, cover the saucepan once again and let it all cook for another 20 minutes.
Finish with parsley, to taste.