Beef Stew (Spezzatino)

Steps

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1. 1
   Cut the meat into bite-sized cubes and place in a bowl. Season with salt and black pepper, then coat evenly with flour by tossing gently.
   ▶ ≈1:13
2. 2
   Heat olive oil in a large pot over medium-high heat. Working in batches if needed, brown the floured meat on all sides until deeply colored.
   ▶ ≈3:17
3. 3
   Add the chopped onion and garlic to the pot and sauté until soft and fragrant.
   ▶ ≈6:30
4. 4
   Pour in the white wine and use a wooden spoon to scrape the bottom of the pot, releasing all the flavorful browned bits.
   ▶ ≈7:07
5. 5
   Stir in the mushrooms, carrots, and celery. Season with additional salt and black pepper to taste.
   ▶ ≈8:42
6. 6
   Add the peeled chopped tomatoes, bay leaves, and oregano, stirring well to combine.
   ▶ ≈10:04
7. 7
   Add enough water to cover all the ingredients. Cover the pot, reduce to low heat, and simmer for 45 minutes.
   ▶ ≈11:21
8. 8
   After 45 minutes, check that the meat is tender. Add the cubed potatoes and continue cooking.
   ▶ ≈12:44
9. 9
   Continue cooking until the potatoes are fully tender and can be easily pierced with a fork.
   ▶ ≈13:26
10. 10
    Stir in the thawed peas and cook for another 5–10 minutes until heated through.
    ▶ ≈14:16
11. 11
    Taste and adjust seasonings if needed. Serve hot and enjoy.
    ▶ ≈14:51