If you are on the lookout for a dish that feels like a warm hug on a chilly day, the Beef and Pea Stew Recipe is your new best friend. This hearty, flavorful stew brings together tender, slow-cooked beef with the bright pop of sweet peas, all wrapped in a luscious, paprika-spiked tomato broth. It’s comfort food elevated, perfect for family dinners or when you need a satisfying, wholesome meal that fills the soul as much as the stomach.
Ingredients You’ll Need
Simple, straightforward ingredients make this stew irresistible. Each one plays a crucial role, whether it’s for depth of flavor, texture, or adding color that makes this dish so inviting.
- 2 tablespoons vegetable oil: Provides a perfect base to sauté the vegetables and brown the beef, adding richness.
- 1 medium onion, chopped: Brings sweetness and a mellow foundation to the stew’s flavor.
- 2 stalks celery, chopped: Adds a subtle crunch and fresh aroma.
- 1 pound beef chuck roast, cut into 1-inch pieces: The star protein, becoming melt-in-your-mouth tender after slow cooking.
- 2 tablespoons tomato paste: Imparts intense tomato flavor and thickens the broth beautifully.
- 2 cups water: The essential liquid that simmers everything together.
- 1 tablespoon paprika (or smoked paprika): Gives the stew a warm, smoky depth that makes it truly unforgettable.
- Salt and pepper, to taste: Brings all the flavors together with perfect seasoning.
- 1 (28-ounce) bag frozen peas (or 2 cans): Adds sweetness, color, and a lovely textural contrast.
- ¼ cup fresh dill, chopped: Brightens the stew with a fresh herbal finish.
How to Make Beef and Pea Stew Recipe
Step 1: Cook Vegetables and Beef
Start by heating vegetable oil in a large skillet or Dutch oven over medium-high heat. Toss in the chopped onion and celery, cooking until they soften and release their natural sweetness. Next, add the beef pieces and sear them until they develop a gorgeous browned crust on all sides. This step locks in flavor, setting the stage for the rich stew to come.
Step 2: Make Stew
Whisk together the tomato paste and water in a bowl to create a smooth, rich base. Pour this mixture into the skillet with your browned beef and vegetables. Sprinkle in the paprika along with salt and pepper, then give everything a good stir. Bring the liquid to a boil, reduce the heat, cover the pan, and let it simmer gently for about 30 minutes. This slow cooking allows the beef to become tender and the flavors to meld beautifully. Remember to stir occasionally to keep everything from sticking.
Step 3: Add Peas
After the beef has softened, stir in the peas and continue simmering the stew for another 15 minutes. The peas will cook through, adding a natural sweetness and a vibrant green splash that visually brightens the dish. Taste and adjust the seasoning with more salt and pepper if needed to balance the flavors perfectly.
Step 4: Finish and Serve
Just before serving, fold in most of the chopped fresh dill to infuse the stew with its fresh, slightly citrusy aroma. Reserve a little dill to sprinkle on top as a beautiful garnish. Serve the stew piping hot, and enjoy the cozy combination of tender beef, sweet peas, and aromatic herbs in every spoonful.
How to Serve Beef and Pea Stew Recipe
Garnishes
The final touch of fresh dill adds a pop of color and brightens the rich stew. You can also sprinkle a little cracked black pepper or even a drizzle of good-quality olive oil to enhance the experience. A dollop of sour cream or plain yogurt on the side offers a creamy contrast that’s absolutely delightful.
Side Dishes
This Beef and Pea Stew Recipe pairs beautifully with crusty bread to soak up every last bit of the savory sauce. Mashed potatoes or creamy polenta are lush companions that complement the texture of the tender beef perfectly. For a lighter option, serve alongside a crisp green salad dressed with lemon vinaigrette to balance the richness.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual rustic bowls garnished with dill and accompanied by artisan bread slices. Try ladling the stew over buttered egg noodles for a comforting twist. Or, spoon it into hollowed-out crusty rolls for a fun and filling edible bowl that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Pea Stew Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even more delicious. Just give it a quick stir before reheating to revive its texture.
Freezing
This stew freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers, where it can last for up to 3 months. When freezing, leave some headspace in the container to allow the stew to expand without spilling.
Reheating
To reheat, thaw the stew overnight in the fridge if frozen, then warm it gently on the stove over low heat, stirring occasionally. This gradual reheating keeps the beef tender and prevents the peas from becoming mushy. Alternatively, microwave in short bursts with stirring in between to distribute heat evenly.
FAQs
Can I use fresh peas instead of frozen or canned?
Absolutely! Fresh peas can be a wonderful addition when in season. Add them towards the end of cooking just like the frozen peas, but keep a close eye as they cook quickly and you want them tender yet still bright and slightly firm.
What cut of beef works best for this stew?
Beef chuck roast or stewing beef is ideal because it becomes tender and juicy when slow-cooked. Avoid leaner cuts as they can dry out and won’t develop the same rich flavor and texture.
Can I make this stew in a slow cooker?
Yes! Brown the beef and sauté the vegetables first as instructed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours until the beef is tender. Add the peas and dill in the last 15 minutes of cooking.
Is paprika necessary, or can I substitute it?
Paprika adds that wonderful smoky warmth to the stew, but if you don’t have it, you can use sweet paprika or a mild chili powder. Smoked paprika is preferred for that extra depth, but the stew will still be delicious without it.
How can I thicken the stew if it’s too watery?
If you want a thicker stew, simply simmer it uncovered for a while longer to let excess liquid evaporate. Alternatively, stir in a slurry of cornstarch and cold water during the last few minutes to thicken it up quickly.
Final Thoughts
If you want a meal that feels like a warm embrace in a bowl, this Beef and Pea Stew Recipe is a must-try. It’s surprisingly easy to make with simple ingredients, but the results are anything but simple. With tender beef, sweet peas, and aromatic herbs, it’s a dish that invites cozy conversations and happy plates. Give it a go and share the comfort!
Print
Beef and Pea Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef and Pea Stew is a comforting one-pot meal packed with tender beef, sweet peas, and aromatic fresh dill. Slow-simmered with tomato paste and paprika, it offers rich, savory flavors perfect for a cozy dinner. Simple ingredients and easy steps make this stew both satisfying and easy to prepare.
Ingredients
Stew Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 pound beef chuck roast (or stewing beef), cut into 1-inch pieces
- 2 tablespoons tomato paste
- 2 cups water
- 1 tablespoon paprika (or smoked paprika)
- Salt and pepper, to taste
- 1 (28-ounce) bag frozen peas (or 2 cans)
- ¼ cup fresh dill, chopped
Instructions
- Cook Vegetables and Beef: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and celery and cook until they are softened and fragrant. Add the beef pieces and cook until they are browned on all sides, which helps lock in their juices and develop a rich flavor base for the stew.
- Make Stew Base: In a bowl, whisk together the tomato paste and water until smooth. Pour this mixture into the skillet with the beef and vegetables. Add the paprika along with salt and pepper to taste. Bring everything to a boil, then reduce the heat to low, cover the skillet, and let it simmer gently for about 30 minutes, stirring occasionally. This allows the beef to become tender and the flavors to meld together beautifully.
- Add Peas: Stir in the frozen peas (or canned peas if using) and continue to simmer the stew for an additional 15 minutes. This lets the peas cook through and release their sweetness into the broth, enhancing the stew’s overall depth.
- Finish and Serve: Stir in most of the fresh chopped dill into the stew for a burst of fresh herbal flavor, reserving some dill for garnish. Taste the stew and adjust salt and pepper as needed. Serve the stew hot garnished with the remaining fresh dill for a lovely presentation and fresh aroma.
Notes
- You can substitute beef chuck with any other cut suitable for slow cooking, like brisket or round roast.
- For a smoky flavor, use smoked paprika instead of regular paprika.
- If fresh dill is unavailable, dried dill can be used but add it earlier during cooking to release its flavor.
- This stew pairs well with crusty bread or over mashed potatoes for a complete meal.
- The stew can be refrigerated for up to 3 days or frozen for up to 2 months.
