On these rainy autumn evenings, if you need something good to warm your belly, beef stew with potatoes and peas is just what you need!
It’s a rich and nutritionally complete dish, so you can safely enjoy it as a main course… but I warn you, despite the presence of potatoes, you will find it hard not to accompany it with bread and especially with a good glass of wine.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients for 4 people:
- 1.75 lbs beef
- 1 stalk celery
- 1 carrot
- 1 yellow onion
- to taste extra virgin olive oil
- 1/2 cup white wine
- to taste flour
- 2 cups vegetable broth (or meat broth)
- 1.32 lbs potatoes
- 7 oz frozen peas
- to taste salt
- to taste ground black pepper
Steps
The preparation of beef stew with potatoes and peas involves a few simple steps but requires prolonged cooking; however, the wait is absolutely worth it!!
To prepare the beef stew with potatoes and peas, wash and cut into small pieces one carrot, one onion, and one stalk of celery.
Sauté the vegetables in a pan with a drizzle of oil, and in the meantime, flour the pieces of meat before adding them to the pot.
Cook the meat pieces until they are sealed on all sides (a light crust should form), then deglaze with the wine.
When the alcohol has completely evaporated, cover the meat with broth, then cover the pot with a lid and let it simmer for about 50 minutes.
Meanwhile, peel, wash, and cut the potatoes into pieces not too small (and preferably of the same size).Add them to the pot along with the peas, then adjust the salt and pepper.
Allow everything to cook, still covered, for another 30 minutes or until the potatoes are soft but not completely broken down.
Plate and serve the beef stew with potatoes and peas while still hot.
If you liked this recipe, you might also like:
Homemade Spinach Patties Onion Soup
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Tip
For optimal tenderness, the recommended cuts of meat for this preparation are: chuck, brisket, chuck-eye.
For optimal tenderness, the recommended cuts of meat for this preparation are: chuck, brisket, chuck-eye.
Storage
The stew with potatoes and peas can be stored in the refrigerator for 2-3 days.
