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
Scale
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.
