Italian Beef Stew with Peas

A proper Italian secondo - chunks of beef coated in flour, browned in butter, deglazed with white wine, then slow-cooked with peas until everything is meltingly tender. This isn't a British stew; it's lighter, brighter, and finished with fresh mint. Your pizza oven is ideal because the steady, falling heat from retained warmth does exactly what this dish needs - a long, gentle braise without any fuss.

Ingredients

• 600g braising beef (chuck or shin), cut into 4cm chunks
• 400g peas (frozen are fine)
• 100g celery, finely diced
• 1 onion, finely diced
• 40g butter
• 20g plain flour
• 300ml white wine
• A sprig of fresh rosemary
• A few fresh mint leaves
• Salt and black pepper

Method

1. Let your pizza oven settle to around 180°C - steady retained heat.
2. Cut the beef into chunks and toss with the flour, salt, and pepper until evenly coated.
3. Melt the butter in a heavy casserole dish or Dutch oven on the hob (or in the oven mouth). Brown the beef on all sides in batches - don't crowd the pan.
4. Deglaze with the white wine, scraping up the browned bits from the bottom.
5. Add the onion, celery, and rosemary. Stir well.
6. Cover tightly with a lid or foil and slide into your oven. Cook for about 2 hours until the beef is very tender.
7. Add the peas for the last 15 minutes of cooking.
8. Check the seasoning, tear over the fresh mint leaves, and serve with crusty bread or polenta.