The beef stew with peas in the multicooker, a tasty and light main course, perfect for holidays, easy to prepare, a slow cooking for a dish that will conquer your guests at the first taste.
The beef stew with peas can be easily prepared the day before and then heated before serving.
For this recipe, you can easily use either fresh or frozen peas, an ideal main course even for children.
For cooking the minestrone, we used the electric pot Moulinex Turbo Cuisine & Fry, in addition to being a multicooker pot it also has an air fryer lid, with a capacity of 8 quarts.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the beef stew with peas:
- 1.5 lbs beef chunks
- 14 oz fresh or frozen peas
- as needed all-purpose flour
- 1 small glass dry white or red wine
- 3 tbsps extra virgin olive oil
- 1 clove fresh garlic
- 1 sprig rosemary
- 1 carrot
- 1 onion
- 1 celery stalk
- as needed vegetable broth
- as needed fine salt
- as needed pepper
Tools for the beef stew with peas:
- 1 multicooker
- 1 Cutting board
- 1 Knife
Steps for preparing and cooking the beef stew with peas:
Peel the carrot and cut it into small cubes, also peel the onion and cut it into small cubes, the same size as the carrot.
Wash the celery stalk well, remove the strings and cut it into cubes.
In the multicooker basket put the carrot, onion, and celery cut into cubes, add the garlic clove, rosemary sprig, a bay leaf, and extra virgin olive oil, start the Sauté program for 5 minutes, until the vegetables are well sautéed.
Flour the beef chunks and add them to the vegetables, let them brown well and then deglaze with the white or red wine according to your taste, adjust with salt and pepper.
When the wine has evaporated, put on the lid and start the Stew program for 25 minutes.
After 25 minutes, turn off the pot and let it vent, then add the peas, adjust with salt, restart the Stew program for another 10 minutes; if you see there’s little sauce, add a little vegetable broth.
After the time is up, turn off the pot, let the valve vent, stir the meat well, remove the garlic clove, rosemary, and bay leaf, serve the beef stew with peas hot, during the winter season you can serve it with polenta.
COOKING IN PRESSURE COOKER:
Sauté both the vegetables and the meat over medium heat, then when the wine has evaporated, put on the lid, close the valve and proceed as per recipe, the ingredients and cooking times remain unchanged.
