Beef Stew with Peas

11 INGREDIENTS • 12 STEPS • 3HRS 30MINS

Beef Stew with Peas

Recipe

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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Beef Stew with Peas

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I enjoyed the beef on Sunday at dinner and, despite It had been seated in my fridge for 48 hours, it was still delicious!

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/

3HRS 30MINS

Total Time

$3.70

Cost Per Serving

Ingredients

Servings

2

us / metric

10.5 oz

Beef Shoulder

2 tsp

2 cups

Red Wine

2 cups

Beef Stock

1/4 tsp

1

1/2 tsp

1 clove

1 Tbsp

Tomato Sauce

3 2/3 cups

Frozen Green Peas

6

Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL

Calories

610

Fat

11.7 g

Protein

45.4 g

Carbs

37.3 g

Love This Recipe?

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 Instructions

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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 (2 tsp) 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 (2 tsp) 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.

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