Beef and Pea Stew
Healthy, because
Even smarter
This stew contains tons of protein from the beef and antioxidants from the carrots.
This dish stays good in the refrigerator for up to four days.
Ingredients
- Ingredients
- 22 ozs Beef (from the shoulder)
- 2 carrots
- 3 onions
- 1 garlic clove
- 6 ozs Peas
- 6 ozs button Mushroom (fresh)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 5 ozs dry Red wine
- 2 cups Beef stock
- 1 tsp ground paprika (sweet)
- 1 tsp Turmeric
- 1 tsp rosemary (freshly chopped)
- 1 tsp thyme (freshly chopped)
- 1 tsp Sage (freshly chopped)
- salt
- peppers (freshly ground)
- 5 tsps butter
Preparation steps
Rinse the meat, pat dry and cut into bite-size pieces. Peel the carrots, onions and garlic. Chop the carrots into chunks, and finely chop the onions and garlic. Rinse and drain the peas. Clean the mushrooms by rubbing with a damp towel, then quarter. Brown the meat in a pan in hot oil. Remove and set aside.
Saute the carrots, onions and garlic in the meat drippings. Stir in the tomato paste, then add the dry red wine. Mix in the spices and herbs, season with salt and pepper and add the meat back into the pot. Simmer over medium heat for 1-1 1/2 hours.
Add the peas the last 30 minutes of cooking. In another pan, melt the butter and sauté the mushrooms, season with salt and pepper and add to the stew the last 5 minutes of cooking. Ladle into shallow bowls and serve immediately.
