Beef Stew with Peas – A Hearty Recipe
Beef stew is a classic recipe that is especially nice on a cold winter night.
We’ve prepared the recipe using the old-fashioned dutch oven, but you can also use a slow cooker or a pan to brown the meat and a large stockpot for cooking.
Additional spices can be added as listed in the Cooking Tips.
Time to Prepare:
4.5 hours; 30 minutes prep & 4 hours to cook
Ingredients
- 3 Pounds Stew Meat
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 2 Tablespoons Oil
- 3 Quarts Water (12 cups)
- 1 Large Carrot
- 1/2 Turnip
- 1 Large Onion
- 2 Potatoes
- 16 Ounces Peas
Directions
- Heat oil in a dutch oven
- In a shallow dish, mix salt, pepper & flour. Coat the beef with the flour mixture
- Sear meat in a dutch oven until it’s evenly browned
- Add water and cover. Simmer for about four to five hours
- Cut the vegetables into 1-inch pieces while the meat is cooking
- About halfway through at the 2-3 hour mark, skim fat from the top of the stew.
- Add all vegetables except the peas. Peas should be added at the last 1/2 hour.
- Simmer until vegetables and meat are tender.
Cooking Tips
- Fresh or frozen peas can be used. Add frozen peas about 10 minutes earlier.
- Choose a cut of meat that has good marbling. Chuck or bottom round are both good choices for making stew.
- You can substitute an extra carrot in place of the turnip if not found locally.
- Additional spices can be added if desired.
- 2 bay leaves. Bay leaves are an excellent herb to add to stews, they bring out a unique earthiness that is especially nice. Remove the leaves prior to serving.
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 2 cloves minced garlic. Add to oil and brown just prior to adding meat.
Don’t miss our other real food recipes for easy to make healthy options for lunch, dinner, and more.
