Description
This Beef and Pea Stew is a hearty and comforting dish that’s perfect for a cozy meal. Tender beef, sweet peas, and a flavorful broth come together in this easy-to-make recipe.
Ingredients
Units
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- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 pound beef chuck roast (or stewing beef), cut into 1-inch pieces
- 2 tablespoons tomato paste
- 2 cups water
- 1 tablespoon paprika (or smoked paprika)
- Salt and pepper, to taste
- 1 (28-ounce) bag frozen peas (or 2 cans)
- 1/4 cup fresh dill, chopped
Instructions
- Cook Vegetables and Beef: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add onion and celery; cook until softened. Add beef and cook until browned on all sides.
- Make Stew: In a bowl, whisk together tomato paste and water. Add this mixture to the skillet along with paprika, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until beef is tender. Stir occasionally.
- Add Peas: Stir in peas and simmer for 15 minutes more. Season with salt and pepper to taste.
- Finish and Serve: Stir in most of the fresh dill, reserving some for garnish. Garnish with the remaining dill and serve hot.
Notes
- Beef: You can use other cuts of beef suitable for stewing.
- Peas: Use fresh or frozen peas. If using canned peas, drain and rinse them before adding to the stew.
- Storage: Store leftovers in the refrigerator for 3-4 days or freeze for up to 6 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
