Grandma’s beef stew with peas recipe. The white-style stew with peas is a meat main course that is easy to make and delicious, suitable for both adults and children. This is a classic of home cooking from moms and grandmothers that we all love, and it really takes only a few ingredients to prepare. Beef stew can be made in many ways; in Sicily, for example, it’s made with potatoes and is also called Carne a grassato, but the same dish can be adapted in countless ways, such as stew with peas and potatoes, or orange-flavored stew and many other variations, even changing the type of meat used, substituting beef with chicken or turkey to reduce cooking times, or using pork. The preparation of the classic stew with peas is simple and within everyone’s reach, but you need to know how to choose the right cut of meat, seal the meat by browning it with the soffritto, and above all respect the long cooking time: all essential elements to obtain tender, juicy and flavorful beef bites immersed in a rich, enveloping sauce. Follow me into the kitchen: we’ll prepare grandma’s beef stew with peas. Before we start, if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make beef stew with peas
- 2.6 lb beef (stewing beef, shoulder or shin)
- 3 3/4 cups peas (fresh or frozen)
- 1 onion (medium)
- 1 carrot (medium)
- 1 stalk celery
- to taste salt
- to taste extra virgin olive oil
Tools
- Pot
- Stovetop
Preparation of the beef stew with peas
To make the stew with peas, prepare a soffritto of celery, carrots and onion and let it soften in a generous drizzle of oil. Add the meat and seal it, browning briefly over high heat to develop flavor, then pour in water or vegetable broth to cover all the meat.
Place the lid slightly ajar on the pot and cook over the lowest heat for 2 hours 30 minutes (if the pieces of meat are small, 2 hours will be enough). When the meat is tender and nearly cooked, adjust the salt if you used water instead of broth, then add the peas. Cook another 30 minutes if the peas are frozen, 15 minutes if they are fresh, then turn off the stovetop. Let rest for about ten minutes and the stew is ready to be enjoyed.
The stew with peas should be eaten hot. Any leftovers can be stored in the refrigerator for 24 hours in an airtight container and reheated before serving.
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