Italian Beef Stew with Peas
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
217 kcal
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Course
Main Course
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Cuisine
Italian
Italian Beef Stew with Peas
Description
Italian Beef Stew with Peas is made by browning stewing beef pieces along with garlic, shallots, and carrots in olive oil, then deglazing with wine before adding a tomato puree and vegetable broth seasoned with Italian herbs. The stew simmers gently for about 30 minutes to tenderize the meat and meld the flavors. Frozen peas are stirred in toward the end to maintain their color and texture. The result is a rich, well-rounded stew with tender beef bites and a herbaceous, slightly tangy sauce.
The stew's texture benefits from the gradual simmering, allowing tougher beef cuts like chuck or round to become tender while the vegetables soften without losing shape. The tomato puree and broth provide a smooth base that carries the garlic and herb notes. This recipe suits those looking for a warm, satisfying stew featuring classic Italian flavors without complex steps.
It can be served alone or alongside crusty bread or polenta. Leftovers store well in the refrigerator for several days and can also be frozen for longer keeping. When reheating, warming gently and checking seasoning will maintain the stew’s flavor and texture.
Choosing stewing beef trimmed and cut into bite-sized pieces ensures even cooking and tenderness. Slow simmering is key to allow flavors to develop and the meat to soften, while adding peas last preserves their freshness and color.
Ingredients
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 small onion or shallot, finely chopped
- 2 medium carrot chopped small
- 1 lb stewing beef cut in 1 inch cubes, chuck or round
- ¼ cup white wine or red wine
- 1 cup vegetable broth or stock, low salt
- 1¼ cups tomato puree aka passata
- 1 bay leaf
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 dashes hot pepper flakes or black pepper if desired
- 1⅓ cups peas frozen
Instructions
- In a large pot add the olive oil, minced garlic, shallot and chopped carrots. Cook on medium heat for about two minutes, stirring often.
- Add the meat (dredged lightly in flour) and brown for another two minutes. Raise the heat to high, add the wine and cook until wine has evaporated (about 30-45 seconds). Add the stock / broth-low salt, tomato puree and spices.
- Simmer on low, stirring occasionally for about 30 minutes, then add the frozen peas and cook another 10-15 minutes or until tender. Check for salt, add if necessary. Remove bay leaf and serve. Enjoy!
Notes
- Use chuck or round beef trimmed and cut into bite-sized pieces for best tenderness after simmering.
- Cool leftovers before storing in airtight containers; refrigerate up to 3-4 days or freeze for up to 3 months.
- When reheating frozen stew, thaw in the fridge and reheat on the stove, adding liquid only after the stew is hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 231mg | 10% |
| Potassium | 665mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4005IU | 80% |
| Vitamin C | 20mg | 22% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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