Beef Stew with Peas (Spezzatino con Piselli) Recipe
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (preferably stew meat) | 800g |
| Fresh or frozen peas | 400g |
| Celery | 30g |
| Carrots | 30g |
| Yellow onions | 65g |
| All-purpose flour | To taste |
| Dry white wine | 80g |
| Vegetable broth | 500g |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Tomato paste (triple concentrate) | 10g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35g |
| Carbohydrates | 15g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 680mg |
| Sugars | 4g |
Instructions
-
Prepare the Vegetables:
Start by cleaning and finely chopping the celery, carrots, and onions. These aromatic vegetables will form the base of your stew and infuse the beef with flavor as it cooks. -
-
Prepare the Beef:
If your beef isn’t already cut into chunks, slice it into 2-3 cm pieces. Place the beef in a bowl and dust it with all-purpose flour. Make sure each piece is evenly coated, but be sure to shake off any excess flour. This step will help thicken the stew and give the beef a golden crust when seared. -
Sear the Beef:
Heat a heavy-bottomed pot over medium-high heat. Add a splash of extra virgin olive oil and allow it to warm up. Once the oil is hot, add the floured beef pieces, being careful not to overcrowd the pot. Sear the beef on all sides for about 4-5 minutes, turning it occasionally. This process will help seal in the flavors and juices, giving the beef a rich brown crust. -
Deglaze with White Wine:
Once the beef is nicely browned, reduce the heat to medium and pour in the dry white wine. Stir gently, allowing the wine to bubble and evaporate the alcohol, leaving behind a subtle, aromatic flavor. This will also help release any caramelized bits stuck to the bottom of the pot, which will enhance the stew’s depth. -
Add the Aromatics:
Add the finely chopped celery, carrots, and onions to the pot. Stir everything together and allow the vegetables to soften and become fragrant, about 3-4 minutes. This will create a flavorful base for the stew. -
Add Broth and Seasonings:
Pour in the hot vegetable broth, ensuring the beef and vegetables are well-covered. Season the stew with salt and black pepper to taste. Stir in the tomato paste, ensuring it dissolves evenly into the liquid. The tomato paste will add a deep, rich umami flavor to the dish. -
Simmer the Stew:
Bring the stew to a gentle simmer and cover the pot. Let it cook for about 85 minutes, stirring occasionally to prevent the meat from sticking to the bottom of the pot. If the liquid reduces too much during cooking, add a little more vegetable broth to keep the stew moist. The goal is for the beef to become tender and infused with the rich flavors of the broth and vegetables. -
Finish the Stew:
Once the beef is tender and the flavors have melded together, remove the lid and add the peas to the stew. Continue cooking for an additional 5 minutes to heat the peas through. This will ensure the peas stay bright and tender, not overcooked. -
Serve:
Your beef stew with peas is now ready to be served. Ladle the stew into bowls, making sure each serving has a generous portion of both beef and peas. Pair it with crusty bread or serve it over mashed potatoes for a complete and satisfying meal.
Cooking Tips and Variations:
- Beef Cut: If you prefer, you can use chuck roast or brisket for this recipe, as these cuts are perfect for slow cooking and become tender and flavorful over time.
- Wine Substitute: If you don’t want to use white wine, you can substitute it with vegetable broth or a splash of apple cider vinegar for acidity.
- Additions: Feel free to add other vegetables like potatoes or green beans to the stew for added variety. Just be sure to adjust the cooking time accordingly for any added ingredients.
- Slow Cooker Option: To make this dish in a slow cooker, follow the same steps for browning the beef and sautรฉing the vegetables. Then transfer everything to the slow cooker with the broth, seasonings, and tomato paste. Cook on low for 6-8 hours or on high for 4 hours, adding the peas in the last 30 minutes of cooking.
Why You’ll Love This Recipe:
This beef stew with peas (Spezzatino con Piselli) is a hearty and comforting dish that is perfect for chilly days or family gatherings. The tender beef, savory broth, and sweet peas combine to create a dish that feels both nourishing and satisfying. The rich flavors from the wine, tomato paste, and slow simmering make this a flavorful one-pot wonder that will warm you from the inside out. Enjoy!
