Stew with Potatoes and Peas

Method

1. Cut the beef into cubes of about 2-3 cm, leaving some fat attached.
2. Prepare the vegetable mix: roughly chop the carrot, celery, onion, garlic, and chili pepper, then blend until finely chopped.
3. In a large pot, heat olive oil with a clove of garlic (peeled), sage, bay leaves, and dried rosemary sprigs (or use fresh rosemary if fine). Sauté for 2 minutes.
4. Add the meat cubes to the pot, season with salt, freshly ground black pepper, and juniper berries. Cook over high heat for about 10 minutes, until the meat is browned on all sides.
5. Remove the meat from the pot and set aside in a plate.
6. In the same pot, add the blended vegetable mix. Cook for 2 minutes until the liquid released by the meat is absorbed.
7. Return the meat to the pot, stir well, and cook for another 25-30 minutes, allowing the meat and vegetables to exchange juices.
8. Once the liquid has mostly evaporated, deglaze with a glass of full-bodied red wine. Keep the heat high and cook for 7-8 minutes until the alcohol evaporates and the sauce thickens.
9. Add enough water to cover the meat completely, then add the tomato sauce. Bring to a boil, then reduce the heat to low and simmer for about 1 hour.
10. Meanwhile, peel the potatoes and cut them into cubes. Keep them in cold water until ready to use.
11. After 1 hour of simmering the stew, add the potato cubes. Cook for 25 minutes.
12. After 10 minutes of cooking the potatoes, add the peas (fresh or frozen). Keep the lid slightly ajar to allow steam to escape.
13. When the stew is ready (potatoes tender, sauce thickened), turn off the heat, cover the pot fully, and let it rest for at least 25 minutes before serving.
14. Serve hot, optionally with polenta and sautéed mushrooms.