Description
A hearty, comforting Beef, Pea and Carrot Stew made with tender chunks of beef, sweet carrots, green peas, and a rich savory gravy served over barley for the ultimate cozy meal.
Ingredients
Scale
- 1 ½ pounds cubed beef (chuck or stew meat)
- 3 large carrots, sliced
- 1 cup green peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked barley, for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Toss beef with flour, salt, and pepper, then brown in batches until golden. Remove and set aside.
- Add onion and garlic to the same pot and sauté until fragrant.
- Stir in tomato paste and thyme, cooking for 1 minute.
- Return beef to the pot, pour in beef broth, and bring to a simmer.
- Cover and simmer for 1 to 1½ hours, until beef is tender.
- Add sliced carrots and cook for another 30 minutes.
- Stir in peas during the final 5 minutes of cooking.
- Taste and adjust seasoning, then let rest for 10 minutes before serving.
- Serve stew over a bed of cooked barley.
Notes
- Brown beef in small batches to develop rich flavor.
- Add peas near the end to keep their color and texture.
- Simmer gently to prevent tough meat or mushy vegetables.
- Stew thickens as it cools — add a splash of broth if reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg