Description
Beef Stew with Peas is a warm and hearty dish made with tender chunks of beef, sweet peas, root vegetables, and a savory tomato-based broth. Perfect for chilly days, it delivers deep flavor and comforting satisfaction.
Ingredients
Units
Scale
- 2 lbs stewing beef (chuck), cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 cup frozen or fresh peas
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Cooked rice or crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add beef cubes in batches and brown on all sides. Remove and set aside.
- In the same pot, cook chopped onions until soft. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes.
- Return beef to the pot. Add carrots, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender.
- Add peas during the last 10–15 minutes of cooking.
- Adjust seasoning as needed. Remove bay leaves before serving.
- Serve hot over rice or with crusty bread. Garnish with fresh parsley if desired.
Notes
- Use a cornstarch slurry if a thicker broth is desired.
- Frozen peas hold their shape better than canned peas.
- This stew can be made a day in advance for enhanced flavor.
- Rosemary or fresh thyme can be used for additional herbal notes.
- To make this in a slow cooker, cook on low for 7–8 hours or high for 4–5 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg