Preparation Method
1. Prepare the Base
Finely chop the onion and mince the garlic. In a large pot or deep skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
2. Brown the Beef
Add the beef cubes to the pot. Sear them on all sides until nicely browned. This step helps seal in the juices and builds rich flavor.
3. Deglaze with Wine
Pour in the wine and let it simmer for a few minutes, allowing the alcohol to evaporate while the flavors intensify.
4. Add the Mushrooms and Aromatics
Add the whole mushrooms and bay leaves to the pot. Stir well to combine all ingredients. Season with salt and black pepper to taste.
5. Slow Simmer
Pour in enough warm water or beef broth to partially cover the meat. Cover with a lid and let simmer gently over low heat for about 60–90 minutes, stirring occasionally. The beef should become tender and flavorful.
6. Add the Peas
About 15 minutes before the end of cooking, stir in the peas. Continue simmering until everything is fully cooked and the sauce has thickened slightly.
7. Final Touch
Remove the bay leaves. Taste and adjust seasoning if necessary. If the sauce is too thin, let it cook uncovered for a few extra minutes to reduce.
ADVERTISEMENT
