Beef Stew with Peas

Beef Stew with Peas is a hearty and comforting dish that brings together tender chunks of beef, sweet peas, and root vegetables in a rich, savory tomato-based broth. It’s a perfect meal for cooler days, offering warmth, nourishment, and deep flavors developed through slow cooking.

Why You’ll Love This Recipe

This stew is incredibly satisfying, thanks to its robust flavors and melt-in-your-mouth beef. It’s also a great make-ahead meal that tastes even better the next day. With simple ingredients and a one-pot method, it’s ideal for both beginner cooks and seasoned home chefs looking for a comforting family favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Stewing beef (such as chuck), cut into cubes
• Olive oil
• Onion, chopped
• Garlic cloves, minced
• Carrots, sliced
• Frozen or fresh peas
• Canned diced tomatoes
• Tomato paste
• Beef broth
• Bay leaves
• Dried thyme
• Salt
• Black pepper
• Fresh parsley for garnish (optional)
• Cooked rice or crusty bread for serving

directions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef cubes in batches, browning on all sides. Remove and set aside.
3. In the same pot, add chopped onions and cook until softened.
4. Add garlic and cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for another 2 minutes.
6. Return the beef to the pot and add carrots, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender.
8. Add peas during the last 10–15 minutes of cooking.
9. Adjust seasoning as needed and remove bay leaves before serving.
10. Serve hot over rice or with crusty bread.

Servings and timing

Serves: 6
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes

Variations

• Spicy Stew: Add red chili flakes or a chopped jalapeño for heat.
• Thicker Stew: Stir in a cornstarch slurry to thicken the broth if desired.
• Herb Twist: Add rosemary or fresh thyme for an herby aroma.
• Vegetarian Version: Replace beef with mushrooms and use vegetable broth.
• Slow Cooker Method: Cook on low for 7–8 hours or high for 4–5 hours.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat or in the microwave until hot.

FAQs

Can I use frozen peas?

Yes, frozen peas work perfectly and should be added near the end of cooking to maintain their texture.

What cut of beef is best for stew?

Chuck roast or stewing beef is ideal due to its marbling and tenderness after slow cooking.

Can I make this in a pressure cooker?

Yes, cook on high pressure for about 35 minutes and allow natural release.

Should I sear the beef first?

Searing enhances flavor by caramelizing the meat. It is highly recommended.

Can I add potatoes?

Yes, add diced potatoes during the last hour of simmering.

How do I make the stew thicker?

You can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added at the end.

Is it okay to use canned peas?

It’s better to use frozen or fresh peas, as canned peas may become mushy.

Can I cook this in advance?

Yes, this stew tastes even better the next day as the flavors deepen.

Can I use tomato sauce instead of diced tomatoes?

Yes, but it will alter the texture slightly. Diced tomatoes offer more body to the stew.

What herbs go best with beef stew?

Thyme, bay leaves, parsley, and rosemary are all excellent choices.

Conclusion

Beef Stew with Peas is a timeless, nourishing meal that combines classic ingredients in a deeply flavorful way. Whether served with rice, bread, or on its own, it’s a dish that brings comfort to any table. This recipe’s versatility and make-ahead appeal make it a staple for weeknight dinners and meal prep alike.

Print