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.
Italian Beef Stew
Italian Beef StewYes 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.
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.
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.
More Delicious Stew Recipes to try
Easy Italian Lentils and Sausage Stew
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 and all is well.
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!
Italian Beef Stew with Peas
Ingredients
- 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)
- 1/4 cup wine (white or red)
- 1 cup vegetable broth / stock (low salt)
- 1 1/4 cups tomato puree (passata)
- 1 bay leaf
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1-2 dashes hot pepper flakes or black pepper (if desired)
- 1 1/3 cups frozen peas
Instructions
- 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!
Nutrition
