Beef stew with peas



The stew, made with pork or beef, is certainly one of the most characteristic main courses of Italian cuisine. It only takes a few ingredients to make a rich and tasty dish. After cooking it with mushrooms, potatoes and lentils, today we offer the version with peas. As for all stew recipes, although it is a preparation within everyone's reach, it should not be underestimated. For an optimal result, first of all you have to choose the right cut of meat, in this case beef: we recommend the forequarter cuts, i.e. foreshank, neck, brisket or chuck. To obtain an extraordinary softness in addition to the slow cooking, the meat must be floured before being seared at the beginning to seal in the juices. You will discover these and other secrets by following the recipe... whether it is a family dinner, or friends to pamper, holiday or Sunday lunches, this beef stew with peas will always make a great impression... because the simplest dishes are always the ones that win everyone over!

If you like this recipe, you could also try:

Beef 1.8 lbs (800 g) - (forequarter cuts: foreshank, neck, brisket or chuck)
Peas 14 oz (400 g) - shelled
Celery 1 oz (30 g)
Carrots 1 oz (30 g)
Yellow onions 2.3 oz (65 g)
Type 00 flour to taste
Dry white wine 2.8 oz (80 g)
Vegetable broth 2 cups (500 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Triple concentrated tomato paste 2 tsp (10 g)

How to prepare Beef stew with peas

To prepare beef stew with peas, start by peeling and finely chopping the celery, carrot and onion. Now take the meat and cut it into 1-1/2-inch (2-3 cm) chunks, and place them in a bowl with flour 2. Make sure they are well coated in flour 3,

and eliminate the excess flour by putting the pieces in a sieve. Now place a thick-bottomed pot on the stove. Heat some of the oil and add the pieces of meat 4. Let them brown for a few minutes over a high flame, stirring frequently, to seal in the juices. As soon as the meat is well browned, sweat with the white wine and let the alcohol evaporate 5. Lower the temperature a little and add the chopped aromatic herbs, letting them cook briefly 6.

Pour in the hot vegetable broth 7, then season with salt and pepper, and add the tomato paste 8. Stir one last time and let everything simmer gently for about 85 minutes with the lid on. Occasionally stir to prevent the meat from sticking to the bottom and make sure the broth has not dried out too much. If it has, just add a little more broth 9.

At the end of cooking, remove the lid, add the peas 10 and cook for another 5 minutes. Your beef stew with peas is now ready to be served (11-12)!


Beef stew with peas keeps in the refrigerator for 2-3 days, however, the consistency will tend to dry out a bit. If you prefer, you can also freeze it if you have used fresh ingredients not previously frozen.
If you use fresh peas, cook them in the sauce for about 15 minutes.


To give it a pinkish color we have chosen to add a little tomato paste to our beef stew with peas, but you can always omit the tomato paste if you do not wish to use it or, on the contrary, increase the amount! The vegetable broth will make the seasoning delicate but also tasty, otherwise you can use meat broth to enrich the flavor even more. Finally, if you want to reduce the cooking time, cook the stew in a pressure cooker: this will reduce the time in almost half!

For the translation of some texts, artificial intelligence tools may have been used.