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Beef Stew with Peas
Recipe

11 INGREDIENTS • 12 STEPS • 3HRS 30MINS

Beef Stew with Peas

4.8
4 ratings
I enjoyed the beef on Sunday at dinner and, despite It had been seated in my fridge for 48 hours, it was still delicious!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
I enjoyed the beef on Sunday at dinner and, despite It had been seated in my fridge for 48 hours, it was still delicious!
3HRS 30MINS
Total Time
$3.70
Cost Per Serving
Ingredients
Servings
2
US / Metric
Beef Shoulder
10.5 oz
Beef Shoulder
Olive Oil
1/2 Tbsp
Red Wine
2 cups
Red Wine
Beef Stock
2 cups
Beef Stock
Salt
1/4 tsp
Fresh Thyme
1/2 tsp
Garlic
1 clove
Tomato Sauce
1 Tbsp
Tomato Sauce
Nutrition Per Serving
VIEW ALL
Calories
610
Fat
11.7 g
Protein
45.4 g
Carbs
37.3 g
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Beef Stew with Peas
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Cut the Beef Shoulder (10.5 oz) into 1-inch cubes and dry with a paper towel. To properly brown the meat it needs to be as dry as possible so pat it with some paper towels.
step 2 Cut the Beef Shoulder (10.5 oz) into 1-inch cubes and dry with a paper towel. To properly brown the meat it needs to be as dry as possible so pat it with some paper towels.
step 3
In a Dutch oven or heavy pot heat up the Olive Oil (1/2 Tbsp) and add the beef. Brown it on high moving it around.
step 3 In a Dutch oven or heavy pot heat up the Olive Oil (1/2 Tbsp) and add the beef. Brown it on high moving it around.
step 4
Remove it and set aside.
step 4 Remove it and set aside.
step 5
Pour the Red Wine (2 cups) into the pot to deglaze it. Use a wooden spoon to scrape the bottom.
step 5 Pour the Red Wine (2 cups) into the pot to deglaze it. Use a wooden spoon to scrape the bottom.
step 6
Add the beef back into the pot.
step 6 Add the beef back into the pot.
step 7
Add the Tomato Sauce (1 Tbsp), Bay Leaf (1), Fresh Thyme (1/2 tsp), Garlic (1 clove), and Beef Stock (2 cups).
step 7 Add the Tomato Sauce (1 Tbsp), Bay Leaf (1), Fresh Thyme (1/2 tsp), Garlic (1 clove), and Beef Stock (2 cups).
step 8
Bring it to a simmer and taste to make sure you don't need to add Salt (1/4 tsp). Then cover with the lid and put it in the oven where you will leave cooking for about 3 hours at 300 degrees F (150 degrees C).
step 8 Bring it to a simmer and taste to make sure you don't need to add Salt (1/4 tsp). Then cover with the lid and put it in the oven where you will leave cooking for about 3 hours at 300 degrees F (150 degrees C).
step 9
Meanwhile, put the Frozen Green Peas (3 2/3 cups) on the counter to let them defrost.
step 10
Once the beef is cooked, remove it from the oven and let it cool down, the fat will float to the surface as it cools. If you'd like to, you can remove the fat now.
step 10 Once the beef is cooked, remove it from the oven and let it cool down, the fat will float to the surface as it cools. If you'd like to, you can remove the fat now.
step 11
Add the frozen peas to the pot, bring it to a simmer and let it cook for about 20-30 min or until peas are cooked. Add some fresh Fresh Mint Leaves (6).
step 11 Add the frozen peas to the pot, bring it to a simmer and let it cook for about 20-30 min or until peas are cooked. Add some fresh Fresh Mint Leaves (6).
step 12
Serve or store into your fridge.
step 12 Serve or store into your fridge.
Tags
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Dairy-Free
American
Gluten-Free
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Father's Day
Italian
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