Italian Beef Stew with Peas

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 cups (960ml) beef broth 4 cups (960ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (300g) frozen peas 2 cups (300g) frozen peas
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Stir in the tomato paste and cook for an additional minute.
4. 4.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for a few minutes to reduce slightly.
5. 5.
   Return the beef to the pot and add the beef broth, bay leaves, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and easily pulls apart.
7. 7.
   Add the frozen peas to the stew and cook for an additional 5 minutes, until they are heated through.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Italian Beef Stew with Peas hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck roast or stewing beef. Trim any excess fat before cutting it into chunks.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the stew. If you prefer not to use alcohol, you can substitute with an equal amount of beef broth.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• Serve the Italian Beef Stew with Peas with crusty bread or over creamy polenta for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the stew by adding other vegetables such as potatoes or mushrooms.

Serving advice

Serve the Italian Beef Stew with Peas in deep bowls, allowing the flavors to meld together. Accompany it with a slice of crusty bread to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls for a cozy and inviting presentation.