Heat a large pot over medium high heat. Add one tablespoon oil and brown the meat in two batches, using the remaining tablespoon of oil for the second batch. Put all the meat back into the pot and ad the shallots and garlic. Cook until translucent, about 5 minutes.
Add the tomato paste and roast until fragrant, stirring often. Deglaze with 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 before serving with crusty bread.
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