Lean Meat Stew with Vegetables (A hearty stew from the mountains)

Name: Lean Meat Stew with Vegetables
Yield: 4
Ingredients: 1 kg of lean beef cut into small cubes; 1 medium onion, cut into large pieces; 3 cloves of garlic; 3 tomatoes; 1/3 cup of olive oil; 1/2 cup of dry white wine; 1 tablespoon of wheat flour; 1 cup of boiling water; 4 potatoes peeled and halved; 1/2 sprig of rosemary; 3 grated and cut carrots; 1 can of peas; to taste salt

1
1 kg of lean beef cut into small cubes
2
1 medium onion, cut into large pieces
3
3 cloves of garlic
4
3 tomatoes
5
1/3 cup of olive oil
6
1/2 cup of dry white wine
7
1 tablespoon of wheat flour
8
1 cup of boiling water
9
4 potatoes peeled and halved
10
1/2 sprig of rosemary
11
3 grated and cut carrots
12
1 can of peas
13
to taste salt

Ingredients

1
1 kg of lean beef cut into small cubes
2
1 medium onion, cut into large pieces
3
3 cloves of garlic
4
3 tomatoes
5
1/3 cup of olive oil
6
1/2 cup of dry white wine
7
1 tablespoon of wheat flour
8
1 cup of boiling water
9
4 potatoes peeled and halved
10
1/2 sprig of rosemary
11
3 grated and cut carrots
12
1 can of peas
13
to taste salt

Directions

1
Take a pot and heat 3 tablespoons of olive oil
2
When it's hot, quickly brown the beef in four batches at a time
3
Transfer the beef to a bowl, add some more olive oil to the pot if needed, then sauté the onion and garlic until golden
4
Add the cut tomatoes and cook until the liquid has evaporated
5
Lower the heat, season with salt and pepper, rosemary, and wheat flour
6
Stir well until the flour is golden
7
Return the beef to the pot, add 1 cup of boiling water, and mix well
8
Cover, reduce the heat, and simmer for 2 hours or until the beef is tender
9
For the last 30 minutes, add the carrots and potatoes
10
If needed, add more boiling water
11
Just before serving, add the peas and stir well
12
Serve four portions hot, preferably on a cold winter's day, because: nothing beats a good stew to warm up with some friends.