How to make
Cut the beef into pieces and rub it with black pepper and olive oil. Pour the wine and leave in the refrigerator overnight.
Take out the meat and leave it at room temperature for 30 minutes before cooking it.
In a blender, grind the peeled onions, pepper, celery and tomatoes. Cut the carrots into thick circles or pieces.
Heat the oil and fry all of the vegetables in it for 4-5 minutes. Add the meat along with the wine, add salt and paprika, crushed cayenne pepper and pour the broth. Leave the stew to simmer on low to moderate heat for an hour and a half, or until you think the meat is tender enough.
Check it and add water or more beef broth in case the liquid is greatly reduced.
15 minutes before turning off hob, add the frozen peas, to cook them as well.
Sprinkle with chopped parsley and more salt and black pepper, if necessary.
Cover it with a lid and leave it for 20 minutes, before serving the beef and wine stew.
