Name: Stew with Potatoes and Peas
Prep time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1.32 lbs beef (muscle); 3/4 cup carrot; 3/4 cup onion; 1 stalk celery; 1 cup peeled cherry tomatoes (or chopped); 3 cups potatoes; 2 leaves bay; 1/4 cup extra virgin olive oil; 4 tbsp white wine; to taste juniper berries; to taste salt; to taste pepper; 2 cups water (approximately)

Stew with potatoes and peas.

In a classic pot, pressure cooker, and with the Bimby.
It’s a classic dish of Italian cuisine, but every place has its own recipe, some make it white, some with tomatoes, and some with potatoes and peas.
Today, I present it to you as my grandmother used to make it. She used the muscle.
For many, the muscle part might not seem the most suitable, but we’ve always found it to work well.

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Cost: Very cheap
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Pressure Cooker, Other
Cuisine: Italian
Seasonality: All Seasons

513.37 Kcal

calories per serving

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Energy 513.37 (Kcal)
Carbohydrates 25.51 (g) of which sugars 4.97 (g)
Proteins 31.18 (g)
Fat 30.95 (g) of which saturated 9.53 (g)of which unsaturated 11.62 (g)
Fibers 4.88 (g)
Sodium 377.03 (mg)

Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs beef (muscle)
3/4 cup carrot
3/4 cup onion
1 stalk celery
1 cup peeled cherry tomatoes (or chopped)
3 cups potatoes
2 leaves bay
1/4 cup extra virgin olive oil
4 tbsp white wine
to taste juniper berries
to taste salt
to taste pepper
2 cups water (approximately)

Stew with Potatoes and Peas

Equipment

What we need to make the

1 Knife
1 Cutting Board
1 Pot

Steps

Let’s go to the kitchen

Peel the carrot and onion, and remove the strings from the celery.
Chop them coarsely, in the pot with extra virgin olive oil and the herbs.
Sauté over medium heat for 5 minutes
Meanwhile, cut the meat into 1.5-inch cubes and…
Add it to the pot and brown, stirring
until it changes color and becomes light
Deglaze with the wine and let it evaporate.
After the wine has completely evaporated, add the tomatoes and about 2 cups of water.
In a traditional pot, cook with the lid on for about 1 hour, stirring occasionally and adding more water if needed.
In a pressure cooker, only 1 1/4 cups of water is needed, and cook for 20 minutes from the whistle.
Afterwards, open the lid and pierce the meat with a fork; it should seem almost cooked. Then add the peas and potatoes cut into 1.5-inch pieces
Continue cooking without the lid in the traditional pot to evaporate the liquids. Finally, adjust salt and pepper to taste.
In the pressure cooker, you can close the lid again and let it whistle for 5 minutes. Finally, adjust salt and pepper.
As you can see, I add salt at the end; otherwise, the meat would become tough.
Here’s the Stew with Potatoes and Peas ready.
To make Stew with Potatoes and Peas with the Bimby, proceed as follows:
Put the onion, carrot, and celery in the bowl, blend: 5 sec./speed 7. Gather on the bottom with the spatula.
Add the extra virgin olive oil and sauté: 5 min./248°F/speed 1.
Add the meat and wine, deglaze: 4 min./248°F/reverse/speed 1 without the measuring cup. Transfer to a bowl.
Place the Blade Cover. Put the seasoned meat, water, tomatoes, and salt in the bowl, set Slow Cooking reverse 3 h 30 min./203°F.
Add the peas and potatoes, set Slow Cooking reverse 50 min./203°F.
Transfer to a serving bowl