Italian Beef Stew with Peas is the perfect comfort food. A simple stew filled with chunks of tender beef and peas simmered in a perfectly spiced rich Tomato Sauce. The best dinner recipe!
Yes stew season has hit and I am loving it. This simple and easy Beef Stew with Peas, fast became one of my favourites that my mother-in-law Maria would make.
I remember when I tried it for the first time it made me love peas even more than the Side Dish she would make.
This delicious Comfort Food Dish is made with frozen peas, bite size pieces of beef, spices and tomato puree, all simmered together to make the perfect Family dinner stew.
- Olive oil
- Shallot – or small onion chopped
- Wine – red or white wine
- Broth – homemade or store bought
- Tomato puree – passata
- Bay leaf
- Hot pepper flakes – or black pepper – optional
- peas – frozen peas
How to make homemade broth
For this recipe Italians like to use a vegetable or meat based broth, of course if you prefer you can use store bought.
In a large pot add a few pieces of meat if making a meat broth leave it out if making a vegetable broth (bone in is also a good idea), a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water.
Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and it’s ready to use, let the liquid cool if freezing.
How to make Italian Beef Stew
In a large pot add the olive oil, minced garlic, shallot and chopped carrots. Cook on medium heat for about two minutes.
Add the meat and brown for another two minutes. Raise the heat to high, add the wine and cook until the wine has evaporated.
Add the stock, the tomato puree and the spices.
Cook on low, stirring occasionally for about 30 minutes then add the frozen peas and cook another 10-15 minutes or until tender.
Check for salt, and add if necessary. Remove the bay leaf and serve.
What is the best beef for stew?
The best choice would be stewing beef which is trimmed and then cut into bite-size pieces. It is usually chuck or round tough cuts that become tender and flavourful when slowly simmered in a liquid.
The best cuts are either round cuts (bottom and eye) which are usually leaner than chuck (shoulder, leg and butt) and are perfect for a stew.
Does it matter what wine to add?
I usually add white wine because that is what I have on hand, but if you prefer a full-bodied tasting stew than go with red wine. White wine will give you a more delicate flavour. If you prefer you can leave it out.
What does dredging (coating) the meat in flour do?
Besides helping to thicken the sauce, coating the meat in flour helps to seal in the moisture to prevent it from becoming tough, to keep it from sticking to the pan, and helps to brown the food and provide a slightly crunchy surface.
My kids unlike me when I was a kid, asked me to make stew at least once a week.
What I like about stew besides the deliciousness, is the fact that once it is in the pot it cooks without much effort. Stir every now and again, so easy and so tasty!
How to store Beef and Pea Stew
Store any leftover stew in an airtight container in the refrigerator. It will keep for up to 3-4 days. Be sure to cool it down completely before storing.
How to freeze it
Place the completely cooled stew in a freezer safe container, leave about an inch for expansion once it freezes. It can be stored for up to 3 months in the freezer.
Thaw the stew in the fridge, reheat on the stove, before adding any more liquid let the stew heat first. You might find that you don’t need to add any.
What’s even better is, it’s a meal in itself. Serve with slices of Italian crusty bread, a good glass of Italian wine and dinner is served. Buon Appetito!
More Delicious Stew Recipes to try
- Homemade Pumpkin Stew
- Italian Beef & Potato Stew
- Easy Italian Lentils and Sausage Stew
- Hearty Italian Meatball Stew
Italian Beef Stew with Peas
- Medium – large pot
- 2 tablespoons olive oil
- 1-2 cloves garlic (minced)
- 1 small shallot or onion (finely chopped)
- 2 medium carrots (chopped small)
- 1 lb stewing beef (cut in 1 inch cubes) (chuck or round)
- ¼ cup wine (white or red)
- 1 cup vegetable broth / stock (low salt)
- 1¼ cups tomato puree (passata)
- 1 bay leaf
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 dashes hot pepper flakes or black pepper (if desired)
- 1⅓ cups frozen peas
- In a large pot add the olive oil, minced garlic, shallot and chopped carrots. Cook on medium heat for about two minutes, stirring often.
- Add the meat (dredged lightly in flour) and brown for another two minutes. Raise the heat to high, add the wine and cook until wine has evaporated (about 30-45 seconds). Add the stock / broth-low salt, tomato puree and spices.
- Simmer on low, stirring occasionally for about 30 minutes, then add the frozen peas and cook another 10-15 minutes or until tender. Check for salt, add if necessary. Remove bay leaf and serve. Enjoy!
Updated from November 11, 2019.