Zubereitung

1. 1

   In a medium dutch-over or heavy soup pot, heat oil over medium-high heat.

2. 2

   Saute minced carrots, celery an onions until translucent, about 5 minutes.

3. 3

   Add beef and garlic, saute until browned, about 5 minutes.

4. 4

   Add tomatoes, wine, thyme, bay leaves, and salt and pepper to taste. Reduce heat to low simmer and cook, partially covered, for about 45 minutes.

5. 5

   Add pearl onions, carrots, potatoes and 1.5 cups hot water. Cook covered and additional 45 minutes.

6. 6

   Add peas and cook an additional 5 minutes.

7. 7

   Add parsley and salt and pepper to taste. Discard bay leaves and serve with a hearty bread.