Stewed beef with green peas
Second

Ingredients for 4 people 

700 gr. Lean meat
500 gr. Green peas, shelled
1 onion
1 carrot
50 cl of broth
1 glass of white wine
50 gr. of butter
2 spoons of extra virgin olive oil
4 pinches of salt
1 pinch of black pepper

Cut the lean beef into cubes not too small and keeping the same shape also for the onion and the carrot.
Fry, in a large pan, butter and oil and as soon as the butter becomes hot, add the meat and mix until it browns. Now add the carrot, salt and pepper to the pan. Continue to mix for some minutes using a wood ladle. Add the white wine and let it evaporate.  After having added some ladles of broth, cover and cook for 40 minutes. Now you can add the green peas with another ladle of broth and cook for another 30 minutes over a medium flame. If necessary, add more broth. To be sure that the stew is well cooked use a fork: if you can easily insert it into the meat, it means that the stewed beef is ready.

Curiosity
This dish is extremely tasty and is a re-elaboration of a bit more expansive familiar recipe.  In the past instead of using a lean cut, as this recipe suggests, the meat was of cheaper quality, like muscle, and it was not necessary to add the broth to make the taste stronger because the meat itself is full of flavor and fat.
You can also use frozen green peas, but if they are very small you have to reduce the cooking time. Anyway, it?s easy to find fresh green peas at the local market and if you have time to peel them, the result is much better in terms of perfume and taste. The meat makes the broth that you need for this recipe. Vegetable broth is not right. If you want, you can use a soup cube or the ?dialbrodo? which is a real good quality of prepared broth grains. Another solution is to add water to a meat concentrate made by Liebig. If you do this, the quantity of salt should be reduced and the broth will be of a darker color.