The campagnola stew

the CAMPAGNOLA STEW INGREDIENTS 06230 4 PERSONS 600 g of beef, 1 stick of celery, 1 onion, 2 carrots, 1 pepper, 2 tablespoons frozen peas, 2 dry white wine, 2 flour, 1 cup of sunflower oil, 1 nut soup, salt, pepper.

PROCEDURE cut the meat into cubes of 3 cm to the side and infarinatela.

Slice the celery, carrot and onion and cut into strips of peppers.

Earthenware In a saucepan pour the oil and Brown the meat first then all the vegetables for 10 minutes.

Wet with wine and let evaporate high heat.

Lower the heat, add the nut, a glass with water and simmer for 1 hour.

Finish cooking for another 15 minutes to kelp live by removing the cover and sprinkling with pepper.