Italian beef stew So Delicious recipe

Italian beef stew So Delicious recipe

   400 grams (14 ounces) of potatoes, diced
    200 grams (7 ounces) of fresh or frozen peas
    400 grams (14 oz / 1 canned tomatoes), peeled
    1 teaspoon salt
    2 bay leaves
    1 large carrot, chopped
    ½ cup of red wine
    1 sprig rosemary new
    1 tablespoon flour
    Pinch of salt
    A little pepper '
    350 grams (12.3 ounces) of beef cubes
    Virgin olive oil 2 tablespoons extra food, divided
    1 onion, finely chopped
    1 stalk celery, chopped

    Place beef cubes in a large resealable bag, add the flour and season with a pinch of salt and pepper. Bag and toss to coat evenly sealed meat. Heat 1 tablespoon of olive oil in a large oven over medium-high. Add the carrots, celery and onion and fry the onions until golden brown, about 5 minutes.Transfer vegetables to a slow cooker.Return to pot over medium-high, add the rest of the extra virgin olive and beef cubes oil. Cook, stirring occasionally, until browned beef, add the red wine and let evaporate At the same time, crushed canned tomatoes with a fork or pulse in a blender until smooth.When the wine has evaporated, and the transfer of red meat to slow cooker, add the potatoes, peas, tomato sauce, rosemary, bay leaves and salt.Stir, cover and cook over low heat for about 8 hours.Ignore the bay leaves and rosemary and serve soup beef with Italian homemade bread and enjoy

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