If you’re searching for a comforting, hearty, and flavorful dish to warm your soul, look no further than this Beef and Pea Stew with Dill Recipe. It masterfully combines tender chunks of beef, vibrant green peas, and the fresh brightness of dill into a luscious stew that’s satisfying and surprisingly simple to make. The richness of the tomato paste and the warm, smoky notes of paprika create a perfect backdrop for the fresh herbaceous bite of dill, making every spoonful a delightful experience you’ll want to savor again and again.
Ingredients You’ll Need
The beauty of this stew lies in its straightforward ingredients, each chosen to build layers of flavor, texture, and inviting color. These essentials work together to transform humble pantry staples into a star-worthy meal that is both nourishing and visually appealing.
- Vegetable oil: Used to brown the beef and soften the vegetables, adding depth through caramelization.
- Medium onion, chopped: Brings a sweet, aromatic base that mellows as it cooks.
- Celery stalks, chopped: Adds a subtle earthiness and gentle crunch that complements the beef.
- Beef chuck roast, cut into 1-inch pieces: The ideal cut for stewing due to its marbling, which melts into tender, flavorful bites.
- Tomato paste: Intensifies the stew with rich, umami-packed tomato flavor and luscious color.
- Water: The simple liquid base that allows all ingredients to meld into a harmonious stew.
- Paprika (or smoked paprika): Infuses warmth and a slightly smoky complexity that elevates the dish.
- Salt and pepper: Essential seasonings to balance and highlight all the flavors.
- Frozen peas (or canned): These vibrant green bursts add sweetness and color contrast at the final stage.
- Fresh dill, chopped: The star herb that brightens the entire stew with its fresh, lemony fragrance.
How to Make Beef and Pea Stew with Dill Recipe
Step 1: Cook Vegetables and Beef
Start by heating your vegetable oil in a large skillet or Dutch oven over medium-high heat. Toss in the chopped onion and celery to soften them until fragrant and translucent—this creates an inviting aromatic foundation. Next, add the beef pieces and brown them on all sides. This step is crucial because browning locks in flavor and builds the stew’s deep, rich character.
Step 2: Make Stew Base
In a small bowl, whisk together the tomato paste and water until smooth. Pour this mixture over the browned beef and vegetables, then sprinkle in the paprika along with salt and pepper. As it reaches a boil, lower the heat and cover the pot to let everything simmer gently. This slow cooking—about 30 minutes—melts the beef until it’s tender and the flavors have had time to harmonize beautifully.
Step 3: Add Peas
Once your beef is perfectly tender, stir in the peas and allow the stew to simmer for another 15 minutes. This timing lets the peas heat through without losing their fresh snap and bright color. Remember to taste and adjust the seasoning with more salt and pepper if needed—it makes all the difference.
Step 4: Finish with Dill
Just before serving, gently fold in most of the chopped fresh dill, reserving a little to sprinkle on top. Dill’s vibrant, citrusy notes inject a lightness that balances the richness of the beef and the hearty tomato base, turning this stew into a refreshing yet comforting meal.
How to Serve Beef and Pea Stew with Dill Recipe
Garnishes
A sprinkle of fresh dill on top right before serving is perfect, adding a pop of green and a burst of fresh aroma. You might also consider a dollop of sour cream or a squeeze of fresh lemon juice for an extra layer of tang and creaminess that pairs beautifully with the stew.
Side Dishes
This stew shines alongside rustic crusty bread or buttery mashed potatoes—perfect for soaking up every last bit of that luscious sauce. A simple green salad or roasted root vegetables can add complementary textures and a fresh contrast to this warm, hearty dish.
Creative Ways to Present
Try serving this stew in individual rustic bowls with a swirl of dill-infused yogurt on top for a gourmet touch. Alternatively, ladle it over creamy polenta or buttery egg noodles to turn it into a showcase dish. The vibrant colors of the peas and dill also make it an Instagram-worthy presentation you’ll be proud to share.
Make Ahead and Storage
Storing Leftovers
Leftover stew saves beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the second serving just as delicious—if not more so—than the first.
Freezing
This Beef and Pea Stew with Dill Recipe freezes exceptionally well. Cool it completely before transferring into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months, perfect for busy weeks when you want a comforting meal ready to go.
Reheating
Reheat the stew gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If frozen, thaw it overnight in the fridge before reheating for best results. Add a splash of water or broth if it seems too thick.
FAQs
Can I use fresh peas instead of frozen or canned?
Absolutely! Fresh peas add a lovely sweetness and texture, but add them during the last 10 minutes to avoid overcooking since they cook faster than frozen or canned varieties.
What cut of beef works best for the stew?
Beef chuck roast is perfect because of its marbling, which becomes tender and flavorful with slow cooking. You can also use other stew beef cuts, but chuck is generally the most reliable.
Is it necessary to brown the beef?
Yes, browning the beef builds the complex flavors that give this stew its hearty depth. It creates a caramelized crust that enriches the overall taste.
Can I make this stew in a slow cooker?
You can! Start by browning the beef and sautéing the veggies, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until beef is tender, adding peas and dill towards the end.
What can I substitute for dill if I don’t have any?
Dill has a very distinct flavor, but if you’re out, fresh parsley or fennel fronds can provide a fresh herbal note. Just remember it won’t have the same brightness that dill delivers.
Final Thoughts
There’s truly something special about this Beef and Pea Stew with Dill Recipe. It’s a dish that invites you to slow down, enjoy the process, and celebrate simple, wholesome ingredients coming together in perfect harmony. Whether you’re cooking for a family dinner or craving a cozy night in, this stew will quickly become one of your favorite go-to meals. Give it a try—you won’t regret it!
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Beef and Pea Stew with Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef and Pea Stew recipe features tender chunks of beef simmered with aromatic vegetables, paprika, and fresh dill, creating a comforting and flavorful meal perfect for any season. The combination of beef, peas, and herbs results in a satisfying stew that is easy to prepare on the stovetop.
Ingredients
Main 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, cooking until softened and fragrant, about 5 minutes. Add the beef pieces and cook until browned on all sides, ensuring a nice sear to develop deeper flavors.
- Make Stew: In a separate bowl, whisk together the tomato paste and water until smooth. Pour this mixture into the skillet with the beef and vegetables. Add the paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and let it simmer gently for about 30 minutes or until the beef becomes tender. Stir occasionally to prevent sticking.
- Add Peas: Stir in the frozen peas (or canned peas drained). Continue to simmer the stew uncovered for an additional 15 minutes, allowing the peas to cook through and meld with the flavors. Adjust salt and pepper to your taste.
- Finish and Serve: Stir in most of the chopped fresh dill into the stew, reserving a small amount for garnish. Serve the stew hot, garnished with the remaining fresh dill for a bright, herbal finish.
Notes
- For richer flavor, use smoked paprika instead of regular paprika.
- You can substitute fresh peas if in season, adding them in the last 5-7 minutes of cooking.
- This stew pairs well with crusty bread or over mashed potatoes.
- To make it gluten-free, ensure that your tomato paste and other ingredients do not contain gluten additives.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
