Beef Muscle Stew with Peas,
It’s a classic dish of Italian cuisine, but different regions have their own recipes. Some make it in white, some with tomato, and some with peas.
I combined all three and ended up with a good dish.
For many, the muscle part might not seem the most suitable, but it’s the only way I can get my husband to eat stew using this cut of meat.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow Fire, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 460.74 (Kcal)
- Carbohydrates 19.44 (g) of which sugars 8.84 (g)
- Proteins 32.56 (g)
- Fat 27.18 (g) of which saturated 8.77 (g)of which unsaturated 10.64 (g)
- Fibers 5.97 (g)
- Sodium 603.84 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1.3 lbs beef (Muscle)
- 1 onion (Large)
- 1 carrot
- 1 stalk celery
- 8.8 oz canned cherry tomatoes
- 7 oz peas
- to taste salt
- to taste pepper
- 3 tbsps extra virgin olive oil
- 2 leaves bay leaf
- sprigs rosemary
- to taste juniper berries
- 2 oz wine
Beef Muscle Stew with Peas
Tools
What we need for
- Pan
- Cutting Board
- Knife
Preparation of Beef Muscle Stew with Peas
Peel the carrot and onion, and remove the strings from the celery.
Slice the onion coarsely, and dice the carrot and celery into small cubes.
Sauté the onion in olive oil with bay leaves, sage, rosemary, and juniper berries for 3 minutes, meanwhile…
Cut the meat into chunks and..
Add it to the onion and sear it, stirring, until it changes color and becomes light.
Add the carrot and celery and continue to sauté for another 3 minutes.
Deglaze with the wine and let it evaporate.
Add the chunks
and about 16.9 oz of water, cook with the lid on for about 1 hour, (if using a pressure cooker add less water and cook for 20 minutes)
With pan cooking, stir occasionally and add more water if needed.
After the time is up, pierce the meat with a fork, and it should seem almost cooked, then add the peas…
Continue cooking without the lid to let the liquids evaporate. Finally, season with salt and pepper to taste.
As you see, I add the salt at the end, otherwise the meat would become tough.
Here is your Beef Muscle Stew with Peas ready.
Storage
Beef Muscle Stew with Peas.
You can store the dish in the fridge for up to 3 days, and in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Beef Muscle Stew with Peas
Can I add potatoes?
Yes, when you add the peas.
