Ecuadorian Beef Stew Recipe

In a pot with very hot oil, cook the meat with salt. Remove the meat from the pot and in the same pot add celery, garlic, carrots and onion. Cook this mixture until it becomes golden brown in colour. Add red wine to the pot and cook until all the alcohol has evaporated. Add the tomato sauce to thicken the mixture. Put the cooked meat in the pot and add beef stock. Cook for approximately 40 minutes, add the bay leaf and stir occasionally. 5 minutes before serving, add pre-cooked peas and raw carrots. Serve with rice.