Description
A hearty and flavorful Beef and Pea Stew featuring tender chunks of beef cooked with aromatic onions, celery, and paprika, simmered in a tomato-based broth and finished with fresh dill for a comforting and satisfying meal.
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 and cook until they are softened and fragrant. Next, add the beef pieces and cook them until browned on all sides to develop rich flavors.
- Make Stew: In a separate bowl, whisk together the tomato paste and water until smooth. Pour this mixture into the skillet with the browned beef and vegetables. Add paprika, salt, and pepper, then bring the stew to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for about 30 minutes or until the beef is tender. Stir occasionally to prevent sticking.
- Add Peas: Stir in the frozen or canned peas and continue to simmer the stew uncovered for another 15 minutes, allowing the flavors to meld and the peas to warm through. Taste and adjust salt and pepper as needed.
- Finish and Serve: Stir in most of the fresh chopped dill to infuse the stew with a fresh herbal note. Reserve some dill for garnish. Serve the stew hot, garnished with the remaining fresh dill for a burst of color and flavor.
Notes
- Use smoked paprika for a deeper, smokier flavor profile.
- For a thicker stew, mash some of the peas or add a small amount of cornstarch slurry during the final simmer.
- This stew pairs well with crusty bread or over mashed potatoes for a complete meal.
- Leftovers can be refrigerated for up to 3 days and often taste even better the next day as flavors meld.
