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
Scale
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.
