The stew with potatoes and peas is a very appetizing main course that is also convenient, since the side dish is cooked at the same time.
A very tasty dish in its simplicity, which will allow you to bring to the table a mix of traditional flavors that together create a result truly perfect for everyday lunch or dinner.
A stew rich in flavors and creamy thanks to the texture given by potatoes.
You will agree too: stew is a classic that never goes out of style. It is tasty, flavorful, and has a nice sauce perfect for a generous mop-up with bread.
The first tip is to use good quality beef stew meat, so you can ask your butcher for advice on the best cut of meat available for preparing the stew.
Since it’s a preparation that requires prolonged cooking, it can be made with different types of meat such as eye of round, chuck, or shoulder.
Here’s the very simple recipe, and I warn you, the mop-up with excellent homemade bread is a must.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 456.17 (Kcal)
- Carbohydrates 20.34 (g) of which sugars 3.09 (g)
- Proteins 32.82 (g)
- Fat 26.44 (g) of which saturated 8.83 (g)of which unsaturated 9.64 (g)
- Fibers 3.96 (g)
- Sodium 770.05 (mg)
Indicative values for a portion of 210 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 for the Stew with Potatoes and Peas
- 1.3 lbs beef (for stew)
- 4 potatoes
- 1.5 cups frozen peas
- Half onion
- 1 carrot
- Half stalk celery
- Half glass dry white wine
- 200 canned tomatoes (chopped)
- as needed extra virgin olive oil
- salt
- pepper
- 1 leaf bay leaf
Tools
- Casserole
- Lid
- Wooden Spoon
- Peeler
- Knife
Steps for the Stew with Potatoes and Peas
Place a pot on the stove, add a base of extra virgin olive oil, turn on the heat, and immediately add the chopped celery, carrot, and onion.
As soon as the oil starts to sizzle, add the meat chunks to the pot, stir well, and let them fry for a few minutes, making sure to turn the meat on all sides to seal it.
Deglaze with the wine and let it evaporate.
Add the chopped tomatoes, stir, and add a bay leaf.
Season with salt and a grind of black pepper.
Cover everything with water and let it cook for an hour and a half from when it starts to boil, cover with a lid and lower the heat.
Stirring occasionally.
After an hour and a half, add the frozen peas and the potatoes cut into chunks.
If necessary, add more water to ensure the vegetables finish cooking.
(A long and slow cooking is essential as the meat will become tender, a delight for the palate).
Let the stew rest for 5 minutes and serve.
Enjoy your meal.
Tips
Did you strangely have some stew with potatoes left over? Then store it in the refrigerator on the lowest shelf in an airtight container for up to two days. When serving, heat it on the stove or in the microwave, adding a drop of water if necessary.
It can be stored in the fridge for 2/3 days tightly sealed.
I used veal, but you can easily use turkey, beef, lamb, or even pork.
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FAQ (Questions and Answers)
What meat should I use for a good stew?
The chuck, among all, is absolutely the best piece in my opinion. It is a large part of neck muscle full of connective tissue, which, when melted, will flavor everything nicely and is perfect for slow cooking.
The bottom round, also known as beef heel or shoulder round, derives from the shoulder muscles. This piece is certainly the most convenient in terms of quality-price ratio.
The flank, excellent for its characteristic of mixing muscle and fat layers in one cut, always gives the right tenderness.
The shank, which is a slightly more prized cut but perfect for stewing, comes from the lower part of the hind legs.
Choosing carefully which cut of meat to use for stew will give you a tasty and flavorful dish, but at the same time delicate. For this reason, we advise you to always ask for advice from someone who really understands meat!How do I make the meat nice and tender?
The ideal stew cooking time is at least an hour and a half if not two. Remember: exclusively on low heat and with a lid!
What do you recommend instead of peas?
Very good with artichokes and potatoes.
