Recipe courtesy of chef Josephine Iannotti, Italian Culinary Institute, New York.

• 1/2 cup olive oil, plus 1/4 cup
• 2 pounds boneless beef chuck, cut into 2-inch stewing cubes (look for pre-cut meat labeled "stewing meat")
• 1/2 cup robust red wine, plus 1 cup
• 1 pound new potatoes, cut into 11/2-inch pieces
• 1 pound pearl onions, peeled and scored with a knife
• 4 medium carrots, peeled and julienned
• 4 celery stalks, halved lengthwise and cut into 3-inch pieces
• 11/2 pounds fresh peas, or 11/2 10-ounce packages frozen peas, thawed
• salt and freshly ground pepper

Heat 1/2 cup olive oil in a large skillet over medium-high heat. When oil is hot, add meat. Sauté meat in batches if necessary (if the meat is too crowded, it will steam, not sear.) Brown meat all over; set aside. Pour fat out of the skillet, and add 1/2 cup of red wine. Deglaze pan by letting the wine simmer. Using a wooden spoon, scrape up the browned bits on the bottom of the pan. Remove skillet from heat. In a heavy-bottomed pot with a tight-fitting lid, combine browned meat, potatoes, red wine sauce, onions, the remaining 1/4 cup olive oil and the remaining 1 cup red wine. Cover tightly, and cook over low heat. After 15 minutes, add carrots. After another 45 minutes, add celery, and stir. After another 45 minutes, stir in peas. If necessary, add a little water. After 15 minutes, season with salt and pepper and stir. In total, the stew should cook for about 2 hours. Serves 6

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