STEW WITH PEAS AND POTATOES, a simple and tasty main course recipe, ideal for dinner, perfect also for lunch, an autumn dish that is great all year round.
Delicious stew with peas and potatoes, a typical main course for this period because it is hearty and still very good with veal or pork pieces.
The recipe for stew with peas and potatoes is very simple, of course, you need to consider the cooking times of the meat which are a bit long, but if you use a pressure cooker, it will be faster.
Ideal with veal meat but also perfect with pork and maybe adding a bit of bacon to make it even richer, of course, if you don’t like peas, you can remove them.
Follow me in the kitchen today, there’s stew with peas and potatoes!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Veal is perfect for a more tender stew.
- 21 oz beef (shoulder, belly, neck)
- 1.2 lbs potatoes
- 7 oz frozen peas
- 1 tbsp canned cherry tomatoes
- 1 1/4 white onion
Preparation
Cooking times vary based on the size of the meat pieces and, of course, if you use a pressure cooker.
N.B. using veal, which is more tender, changes the cooking times.
If you use red potatoes that hold their shape better during cooking, you can cook them together with or before the meat.
If you use fresh peas, you can add them to the meat and cook them longer than pre-cooked or frozen ones.
The recipe can be modified according to your needs, you can add a glass of white wine to the meat and let it evaporate.
Peel and chop the potatoes, I used red ones, into chunks, then wash them thoroughly and pat them dry with a cloth.
Slice the onion, place it in a large pan with oil and peas, if you use frozen ones and there’s ice, add water; otherwise, the oil will splatter.
Then add the potatoes, cook for a few minutes and add the meat with the cherry tomatoes.
Let it cook for about 2 hours, adding water from time to time, I used about 1.5 L
Bon appétit
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