Beef, Pea and Carrot Stew

There’s something truly timeless about a bowl of beef stew. And when it’s packed with tender chunks of beef, sweet carrots, bright green peas, and a deep, savory gravy, it becomes more than just a meal — it becomes a memory in the making. This Beef, Pea and Carrot Stew brings comfort, warmth, and big flavor to your table, no matter the season.

Behind the Recipe

This stew came together during one of those cozy weekend afternoons when the wind was howling outside and the house needed something simmering on the stove. I had a bit of chuck roast, some frozen peas, and a few fresh carrots hanging around. One pot and a few ladles later, the smell alone was enough to make everyone gather at the table early. It was thick, rustic, and deeply satisfying — just what you want from a home-cooked stew.

Recipe Origin or Trivia

Beef stew has roots in nearly every cuisine across the globe — from French boeuf bourguignon to Irish stew and beyond. This version takes a classic approach, using simple vegetables like peas and carrots which have long been staples in American and British home kitchens. It’s built on slow simmering, a good broth, and patience — and it rewards you with a meal that tastes like it’s been passed down for generations.

Why You’ll Love Beef, Pea and Carrot Stew

Let me tell you why this one’s a total game-changer:

Versatile: Easily swap veggies or change up the herbs.
Budget-Friendly: Uses affordable, everyday ingredients.
Quick and Easy: Preps in minutes and simmers while you relax.
Customizable: Add more vegetables, spice, or even a splash of wine.
Crowd-Pleasing: Everyone from kids to grandparents loves it.
Make-Ahead Friendly: Tastes even better the next day.
Great for Leftovers: Perfect for lunch or turning into a second dish.

Chef’s Pro Tips for Perfect Results

Want your stew to be rich, thick, and bursting with flavor? Keep these tips in mind:

• Brown the beef in batches for a deep, rich flavor — don’t crowd the pan.
• Use tomato paste to build depth and umami in the gravy.
• Simmer low and slow for the best texture and flavor melding.
• Add peas near the end to keep them bright and tender.
• Let it sit covered for 10 minutes before serving — it thickens beautifully.

Kitchen Tools You’ll Need

Nothing fancy required — just the basics to make stew magic.

Large Dutch Oven or Pot: For browning and slow simmering.
Wooden Spoon or Spatula: To stir without scraping your pot.
Measuring Cups & Spoons: For perfect seasoning every time.
Knife and Cutting Board: For prepping all your fresh ingredients.
Ladle: For serving that hearty goodness straight to the bowl.

Ingredients in Beef, Pea and Carrot Stew

Every spoonful brings balance — tender beef, soft carrots, sweet peas, and a silky, flavorful broth.

1. Cubed Beef (Chuck or Stew Meat): 1 ½ pounds — Rich and flavorful, becomes fall-apart tender with slow cooking.
2. Carrots: 3 large, sliced — Add natural sweetness and beautiful color.
3. Green Peas: 1 cup — Add sweetness and a pop of green freshness.
4. Onion: 1 medium, chopped — Builds a flavorful base with sweetness.
5. Garlic: 3 cloves, minced — Infuses warmth and depth.
6. Beef Broth: 4 cups — Creates a rich, meaty stew base.
7. Tomato Paste: 2 tablespoons — Adds umami and thickens the sauce.
8. Flour: 2 tablespoons — Used to coat beef for browning and to thicken the stew.
9. Olive Oil: 2 tablespoons — For browning the meat and sautéing aromatics.
10. Salt: To taste — Brings out the natural flavors of each ingredient.
11. Black Pepper: To taste — Adds a warm, savory edge.
12. Dried Thyme: 1 teaspoon — A classic herb that enhances the savory elements.
13. Cooked Barley: 2 cups (for serving) — Hearty, nutty, and perfect as a stew base.

Ingredient Substitutions

Got something else on hand? Here’s how to make it work:

Beef: Try lamb or even mushrooms for a vegetarian version.
Carrots: Parsnips or sweet potatoes are great alternatives.
Peas: Use green beans or frozen mixed vegetables.
Barley: Serve with rice, mashed potatoes, or noodles.
Flour: Cornstarch or a gluten-free blend works too.

Ingredient Spotlight

Beef Chuck: This cut is perfect for stews — it has just enough fat and connective tissue to break down into juicy, tender bites.

Barley: Nutty, chewy, and deeply satisfying, barley adds extra heartiness that soaks up every bit of the flavorful stew gravy.

Instructions for Making Beef, Pea and Carrot Stew

We’re going slow and simple here — the way stew should be made. Here’s how:

1. Preheat Your Equipment:
   Set a large pot over medium-high heat and add olive oil.
2. Combine Ingredients:
   Toss beef cubes with flour, salt, and pepper. Brown in batches until golden on all sides. Remove and set aside.
3. Prepare Your Cooking Vessel:
   Add a bit more oil if needed. Sauté onions and garlic until softened and fragrant.
4. Assemble the Dish:
   Stir in tomato paste and thyme, cooking for 1 minute. Return beef to the pot, then pour in broth and bring to a simmer.
5. Cook to Perfection:
   Cover and simmer for 1 to 1½ hours, until beef is tender. Add carrots in the last 30 minutes. Add peas during the final 5 minutes of cooking.
6. Finishing Touches:
   Taste and adjust seasoning. Let rest covered for 10 minutes off heat to thicken.
7. Serve and Enjoy:
   Spoon the stew over a bed of cooked barley and serve warm.

Texture & Flavor Secrets

This stew delivers the kind of texture you dream about — tender beef that melts in your mouth, carrots that are soft but not mushy, and peas that pop with color. The gravy is thick, rich, and clings to every bite, flavored with herbs and a hint of tomato for depth.

Cooking Tips & Tricks

Stew making is all about balance — here are some tips to keep it delicious:

• Brown meat in small batches for caramelized flavor.
• Use low-sodium broth so you can control the salt.
• Simmer gently — don’t rush the process.
• Stir occasionally to prevent sticking at the bottom.

What to Avoid

Here’s what can throw off your perfect stew:

• Skipping the flour: It helps thicken and brown the meat.
• Boiling too fast: Makes the meat tough and the veggies fall apart.
• Adding peas too early: They’ll lose color and texture.
• Overseasoning early: Always taste near the end for final salt and spice.

Nutrition Facts

Servings: 6
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes

Make-Ahead and Storage Tips

This stew was made for leftovers. It can be made up to 2 days in advance — just let it cool fully before storing in the fridge. The flavors deepen over time. Freeze in portions for up to 2 months. Reheat gently on the stove, adding broth as needed to loosen the texture.

How to Serve Beef, Pea and Carrot Stew

Ladle it over a bed of cooked barley, mashed potatoes, or even fluffy white rice. Add a slice of rustic bread or a dollop of sour cream on top. For a lighter pairing, serve it alongside a crisp green salad with a zesty vinaigrette.

Creative Leftover Transformations

Get creative with the extra stew and give it new life:

• Turn it into a savory pot pie filling.
• Use as a topping for baked potatoes.
• Mix with pasta for a hearty noodle dish.
• Fill into puff pastry for hand pies.

Additional Tips

• Let the stew rest before serving to allow the flavors to meld.
• Add a splash of red wine with the broth for depth.
• Garnish with fresh herbs like parsley or chives for brightness.

Make It a Showstopper

Serve in a rustic bowl with a swirl of cream and fresh herbs sprinkled on top. Plate it with contrast — dark stew against a light base like barley or mashed potatoes makes it pop. A drizzle of olive oil or a few red pepper flakes can make it visually stunning.

Variations to Try

• Spicy Kick: Add chili flakes or smoked paprika.
• Wine Braised: Swap 1 cup of broth with dry red wine.
• Mushroom Boost: Add sliced mushrooms during the last 30 minutes.
• Root Veg Stew: Add turnips or parsnips for an earthy twist.
• Italian Style: Use oregano, basil, and canned tomatoes for a Tuscan vibe.

FAQ’s

Q1: Can I use frozen vegetables?

Yes, just add them during the last few minutes of cooking.

Q2: What’s the best cut of beef for stew?

Chuck roast or stew meat with some marbling for tenderness.

Q3: Can I make this in a slow cooker?

Absolutely. Brown the meat first, then cook on low for 6–8 hours.

Q4: Can I skip the flour?

You can, but the stew won’t be as thick or richly browned.

Q5: What can I use instead of barley?

Mashed potatoes, white rice, couscous, or egg noodles.

Q6: Is it freezer-friendly?

Yes, just cool completely and store in airtight containers.

Q7: Can I add beans or lentils?

Definitely. Add cooked lentils or canned beans for extra fiber.

Q8: What herbs pair best with this stew?

Thyme, rosemary, bay leaf, or a pinch of sage.

Q9: Can I use canned peas?

Fresh or frozen peas are better for texture and color.

Q10: How do I thicken the stew more?

Let it simmer uncovered at the end or mash a few of the potatoes.

Conclusion

This Beef, Pea and Carrot Stew brings all the warmth and depth of a traditional stew with an easy, flavorful twist. Whether you’re serving it for a family dinner or freezing portions for busy nights, it delivers every single time. Trust me, it’s worth every bite.

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