Beef and Pea Stew
User Reviews
4.5
Beef and Pea Stew
Description
Beef and Pea Stew starts by sautéing onions and celery in oil until translucent, providing a flavorful base. Beef chuck roast or stewing beef pieces are added and browned partially before mixing in tomato paste diluted with water. The stew is seasoned with paprika, salt, and black pepper and simmered until the beef becomes tender.
Frozen or canned peas are introduced near the end of cooking to retain some texture, along with chopped fresh dill which adds a fresh herbal note. The stew balances rich beef, earthy vegetables, and the brightness of tomatoes and dill.
This stew can be served as a main course, offering comforting warmth and substantial protein and vegetables. It is suitable for meal preparation as it stores well in the refrigerator and can be frozen for longer preservation while maintaining flavor and texture once reheated.
Leftovers should be stored in airtight containers and used within a few days or frozen for up to six months to maintain quality.
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion chopped
- 2 talks celery chopped
- 1 pound beef chuck roast cut into 1-inch pieces, or stewing beef
- 2 tablespoon tomato paste
- 2 cups water
- 1 tablespoon paprika or smoked paprika
- salt to taste
- black pepper to taste
- 28 ounce peas or canned peas (2 14 fl oz cans, frozen
- ¼ cup dill chopped, fresh
Instructions
- Cook Vegetables: Heat up the oil in a large skillet. Add the chopped onion and celery and cook until the onion is soft and translucent.
- Add Ingredients: Add the beef and continue cooking for another 5 minutes until the beef is no longer pink on the outside. In a bowl mix tomato paste with water and add to pan. Season with paprika, salt, pepper, and bring to a boil. Cook for 30 minutes or until the beef is tender, stirring occasionally. Stir in the peas and cook for another 15 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Finish & Serve: Stir in the dill, leaving about 1 tbsp for garnish. Garnish with remaining dill and serve.
Notes
- Store leftovers in airtight containers refrigerated for 3–4 days to maintain freshness.
- For longer storage, freeze cooled stew in airtight containers or resealable freezer bags for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 404kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 78mg | 26% |
| Sodium | 548mg | 23% |
| Potassium | 821mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 4325IU | 87% |
| Vitamin C | 22mg | 24% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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