Cooking with Luca

28/01/2026

INGREDIENTS
1.2 kg beef shoulder
400 g peas
1 onion
1 carrot
1 stalk celery
400 g tomato sauce
00 flour, as needed
500 g vegetable broth
Dry white wine to deglaze
Extra virgin olive oil, as needed
Fine salt, as needed
Black pepper, as needed

METHOD
To prepare the stew with peas, first peel and finely chop the celery, carrot, and onion.

Cut the meat into 2-3 cm cubes, then dip them in the flour and coat them evenly. Transfer the meat cubes to a sieve to remove excess flour.

Heat a dash of oil in a heavy-bottomed pot, then add the meat cubes and brown them for 5 minutes over high heat, stirring often. Season with salt and pepper.

Add the white wine and let it evaporate completely, then lower the heat slightly and add the chopped vegetables. Stir well and cover with the hot broth.

Add the tomato paste and stir again, then cover with a lid and simmer for about an hour and a half, stirring occasionally and adding more broth if necessary.

After this time, remove the lid, add the peas, and continue cooking for another 5 minutes. Your stew with peas is ready to serve.

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