Stew with peas and potatoes is a main course that I often prepare 🙂
In my house, stew is frequently used, and I prepare it in different versions: with vegetables, onions, tomatoes, or just potatoes.
No matter how it’s prepared, it’s always delicious.
As for the type of meat, you can use both beef and veal.
The pieces are obtained from the neck, shoulder, and belly.
In this recipe, I used veal.
The term ‘stew’ comes from the word ‘break’ which means to break into small pieces: indeed, these are pieces of meat cut small.
Stew requires long and slow cooking to ensure it remains tender and tasty at the same time.
In this version, I used peas and potatoes 😉
I used frozen peas, but when spring arrives, fresh peas can be used.
Those who prefer can deglaze with half a glass of red wine.
I usually buy stew meat from the butcher, who prepares it already cut for me 😀
P.S.: I recommend you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Stew with Peas and Potatoes
- 1.76 lbs stew meat
- 2 1/2 cups frozen peas
- 1.1 lbs potatoes
- 1 onion
- as needed beef broth
- 2 tbsps extra virgin olive oil
- 3 leaves bay leaves
Tools
- 1 Casserole
- 1 Knife
- 1 Spoon
Steps for Stew with Peas and Potatoes
Chop the onion and let it soften with 2 tablespoons of oil in a casserole. (It took me a few minutes).
Add the stew meat, some vegetable broth, the bay leaves, and let it cook with the lid on, stirring occasionally for about an hour.
Add the chopped potatoes, peas, and if necessary more vegetable broth, and continue cooking for another hour.
Once cooked, remove the bay leaves, turn off the heat, add a drizzle of oil, and serve the stew with peas and potatoes.
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