We’ve finally come to my favorite food growing up. Pea stew! My mom would make this probably at least once a week and it was my favorite food ever! I remember my sister used to hate it, because she hated peas, and I was more than happy to eat her serving too, because I just loved the sweetness of the peas, still do! Tender beef, loads of peas, and simple spices meld together to create one hearty, totally delicious, true comfort food dish. This is one of the easiest, most flavorful stews I’ve ever made and best of all, it takes under an hour to throw together! This stew is perfect with chicken, beef or pork! This is a perfect recipe for the chillier seasons, there’s just something about curling up on the couch with a bowl of flavor packed, comforting beef stew that feels right. This beef and pea stew is a special recipe I grew up with and I know you will love it just as much as I have over the years!
Don’t stew on it
This is a Romanian dish that is a staple in our house, though I think it’s another one of those dishes popular in Eastern Europe. I learned how to make this from my mother, and it’s probably one of the first dishes I made when I moved out on my own. Besides being near and dear to my heart, it’s one of my favorite dishes because I LOVE peas – and this stew is full of them! They’re nice and sweet and just all around delicious. As a bonus, this dish is very easy to make. Don’t stew on it, just make it already.
Ingredients
Vegetable Oil – Substitute with olive oil, sunflower, safflower or avocado oil. Onion – Medium, finely chopped. Beef – I used beef chuck roast cut into pieces but you can use stewing beef also. This stew is also great with chicken or pork. Celery – A couple stalks for lots of flavor. Tomato Paste – This is added to add richness and body to the stew. Peas – My mom always used to make this with canned peas but canned or frozen will work. Dill – This is my 2nd favorite ingredient in this dish, because if you’ve never tried it, peas and dill go great together, like peanut butter and jelly. Trust me! Paprika – I used sweet paprika, but you can use smoked paprika as well for a little smoky flavor. Salt & Pepper – To taste. Water – My mom never uses broths in stews or soups, so if you want you could substitute water with beef, chicken or vegetable broth.
How to make beef and pea stew
What type of beef should I use?
I used beef chuck roast because I find it’s great in stews, preferably one that’s marbled a bit. Stewing beef is also a great option, hence the name. You can typically find stewing beef in your local grocery store already cut into cubes. Other optimal options would be:
Top Round Rump Roast Chuck Shoulder Eye Round Roast
Additions
Stews are one of my favorite meals to make because they are so versatile! It’s a perfect recipe to use up any forgotten items in your pantry or fridge, so feel free to add any ingredients you find fit!
Vegetables
Carrots Cauliflower Potatoes Green Onion Broccoli Cabbage Zucchini Mushrooms
Protein
Lamb Pork Chicken Turkey Tofu
*Note: Keep in mind that using other proteins may affect the cooking time of your stew.
Serving your stew
If I were you, I’d serve this beef and peas stew with a nice chunk of crusty bread or dinner roll to make sure you sop up every last drop of this delicious dinner.
Leftovers
Store leftover beef and pea stew in airtight containers in the refrigerator for 3-4 days.
Freezing
If you want to save this delicious stew for a later date, you can freeze it for up to 6 months! After the stew has cooled, transfer it to airtight containers or resealable freezer bags and pop them in the freezer.
Reheating
Allow the stew to thaw overnight in the fridge and reheat over the stove or in the microwave until heated through.
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