View source for Beef stew with peas and potatoes

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:IMG_2282.jpeg|400px|left]]
In the UK I would usually use shin of beef or chuck steak. In Amsterdam I use riblappen or sukade (cut from the shoulder) (see [[Cuts of Beef]])

<br clear=all>
==Ingredients==
:3tbs plain flour
:salt and pepper
:4 tbs olive oil
:1kg stewing or braising beef 
:1 onion, chopped
:1 carrot, chopped
:1 stick celery, chopped
:1 tbs tomato puree
:75ml red wine (small glass)
:1.5l beef stock
:1 bouquet garni (made with rosemary, sage and bay)
:5 medium potatoes, quartered
:200g peas, fresh or frozen

==Method==
#Preheat oven to 160℃
#Season there beef and dust in flour.
#Heat the oil is an oven proof casserole and brown the meat on all sides, in batches if necessary
#Remove meat and fry onion, carrot and celery for a few minutes
#Return meat to pan, add tomato puree and fry for 3 minutes, then add the wine and reduce by half
#Add ⅔ of stock, the bouquet garni and bring to a boil
#Put on a lid and transfer to oven.  Cook for 45 minutes (or longer if using a tougher cut of beef such as shin)
#Add potatoes and cook for another 30 minutes, adding more stock if necessary.
#Finally add the peas (quickly defrost frozen ones in boiling water) and cook for another 10 minutes
#Remove bouquet garni and check seasoning

<small>''Made at Home'' Georgio Locatelli</small>