Recipe Image
Servings:
2
Beef Stew with Peas
I enjoyed the beef on Sunday at dinner and, despite It had been seated in my fridge for 48 hours, it was still delicious!
Total Time
3hr 30min
4.8
4 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
10.5
oz
Beef Shoulder
•
2
tsp
Olive Oil
•
2
cups
Red Wine
•
2
cups
Beef Stock
•
1/4
tsp
Salt
•
1
Bay Leaf
•
1/2
tsp
Fresh Thyme
•
1
clove
Garlic
•
1
Tbsp
Tomato Sauce
•
3 2/3
cups
Frozen Green Peas
•
6
Fresh Mint Leaves
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
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.
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.
4.
Remove it and set aside.
5.
Pour the
Red Wine (2 cups)
into the pot to deglaze it. Use a wooden spoon to scrape the bottom.
6.
Add the beef back into the pot.
7.
Add the
Tomato Sauce (1 Tbsp)
,
Bay Leaf (1)
,
Fresh Thyme (1/2 tsp)
,
Garlic (1 clove)
, and
Beef Stock (2 cups)
.
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).
9.
Meanwhile, put the
Frozen Green Peas (14 oz)
on the counter to let them defrost.
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.
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)
.
12.
Serve or store into your fridge.
Nutrition Per Serving
CALORIES
610
FAT
11.7 g
PROTEIN
45.4 g
CARBS
37.3 g
