Simple Beef Stew

Heat a large pot over medium-high heat. Add half of the oil. Once hot add half of the beef and brown on all sides. Remove beef to a plate and finish with the other half of the beef, using the other half of the oil. Then put all the meat back into the pot and add the shallots and garlic. Cook until translucent, about 5 minutes.

Add the tomato paste and roast until fragrant, stirring often. Deglaze the pan by stirring in the red wine and cook until the alcohol has evaporated. Add the water, bay leaves and potatoes. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 45 minutes.

Add the carrots and celeriac to the pot and continue simmering for 20 minutes. Add the peas and finish cooking for 10 minutes or until the meat is very tender. Check for seasoning and add salt if needed. Serve with crusty bread.