Kitchen notes · a little help before you start
Beef and Pea Stew
Beef and peas make a cheerful, comforting stew, with paprika giving the sauce a warm color and flavor. Fresh dill goes through at the end, lifting the rich tomato base. It's an inviting bowl when tender beef and a spoonful of sauce sound especially good.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Stews · Soups & stews
A few quick notes
1. Soften onion and celery
Cook the chopped vegetables until the onion is soft and translucent before adding beef.
2. Mix tomato paste with water
Combine them in a bowl before adding the mixture to the beef pan.
3. Wait for tender beef
Cook until the beef is tender before adding peas for their later cooking stage.
Get to know the ingredients
Small beef pieces
Use chuck cut into the listed pieces, or the stewing beef alternative.
Pea options
The ingredient entry allows frozen peas or the specified canned-pea alternative.
Fresh dill
Stir most of the dill into the finished stew and keep a little for garnish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Beef and Pea Stew
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Dill through and over the stew
Stir in the fresh dill, reserving the garnish portion, then scatter that over the servings.
A little more help as you go
Paprika choices
Regular or smoked paprika are the listed options for seasoning the stew.
Taste after the peas cook
Check salt and pepper after the later pea stage, before adding the dill.
A few questions you might have
Do the peas go in with the raw beef?
Add them only after the beef's first cooking stage, once it is tender.
Can I use smoked paprika?
Yes, the paprika entry gives it as an alternative.
Where does the tomato paste go?
Mix it with water first, then add that mixture to the beef pan.
Does all the dill cook in the stew?
Stir it in at the finish and keep the stated small portion for garnish.
Can I use canned peas?
The ingredient entry explicitly allows its canned-pea alternative.
Any more cooking tips?
Store leftover beef and pea stew in airtight containers in the refrigerator for 3-4 days. You can also freeze it for up to 6 months ! After the stew has cooled, transfer it to airtight containers or resealable freezer bags and pop them in the freezer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
