Beef and Pea Stew
A thick, hearty Beef and Peas Stew made easy with a short list of simple ingredients. This comforting Romanian stew is perfect for those chilly fall or winter evenings.
Servings: 4
Calories: 404kcal
Equipment
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 pound beef chuck roast cut into 1-inch pieces, or stewing beef
- 2 tablespoon tomato paste
- 2 cups water
- 1 tablespoon paprika or smoked paprika
- salt and pepper to taste
- 28 ounce frozen peas or canned peas (2 14 fl oz cans)
- ¼ cup fresh dill chopped
Instructions
- Cook Vegetables: Heat up the oil in a large skillet. Add the chopped onion and celery and cook until the onion is soft and translucent.
- Add Ingredients: Add the beef and continue cooking for another 5 minutes until the beef is no longer pink on the outside. In a bowl mix tomato paste with water and add to pan. Season with paprika, salt, pepper, and bring to a boil. Cook for 30 minutes or until the beef is tender, stirring occasionally. Stir in the peas and cook for another 15 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Finish & Serve: Stir in the dill, leaving about 1 tbsp for garnish. Garnish with remaining dill and serve.
Notes
- Store leftover beef and pea stew in airtight containers in the refrigerator for 3-4 days.
- You can also freeze it for up to 6 months! After the stew has cooled, transfer it to airtight containers or resealable freezer bags and pop them in the freezer.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 548mg | Potassium: 821mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4325IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 6mg