How to make delicious Italian beef Stew with peas


How to make delicious Italian beef Stew with peas

Italian beef Stew with peas is a classic second course of Italian cuisine. It is in fact a meat and legume stew, very tasty and suitable for all family occasions. These are tender beef bites cooked in a stew, in a saucepan, over low heat in order to preserve the taste and juices of the food.

Like all traditional dishes, there is not a single recipe, but infinite versions that include small variations according to tastes.

The ingredients used to cook Italian beef Stew with peas  are few and simple but are enough to make this dish really tasty.

In spring fresh peas will clearly be preferred, but this stew is a dish that can be enjoyed all year round using frozen peas, absolutely valid and very practical. Serve Italian beef Stew with peas with a side of mashed potatoes or with polenta it becomes a tasty single dish.

In our tradition, there are different types of stew, based on both the type of meat used, which can be veal, beef, lamb or pork, or turkey and the sauce and aromas with which it is accompanied.

Tasty examples you will find on this site are Turkey mushrooms and potatoes stew, chicken stew with herbs, or veal stew with potatoes!

OTHER TASTY RECIPES with peas: Eggs and peas and Cuttlefish with peas and tomatoes.

Italian beef Stew with peas
Italian beef Stew with peas 

Recipe Difficulty Level: easy


  • 800 g (28 oz) of beef
  • 400 g (14 oz) of peas (frozen)
  • branch of celery 1
  • carrot 1
  • onion 1
  • A little bit of flour (‘00’)
  • 80 ml (⅓ cup) of white wine
  • 500 ml (2 cups plus 1 tbsp) of vegetable stock
  • Salt
  • Black Pepper
  • Extra-virgin olive oil
  • 10 g (0.3 oz) of tomato paste
How to cook a perfect Italian stew


Cut the onion, the celery, and the carrot into small pieces.

Cut the beef into cubes and flour them.

In a pot, pour a thread of oil and the beef. While mixing, brown the beef on high heat for a few minutes.

Add the white wine and let it evaporates.

Add Salt and pepper. 

Low the heat and add the cut celery, carrot and onion. Cook for few minutes while mixing.

Pour the vegetable stock and the tomato paste. Mix.

Cover it and cook on low heat for about 1 hour and 40 minutes (mix it from time to time and add some vegetable stock or hot water if the compost is too dry).

Now, add the frozen peas and cook for another 15 minutes. (if necessary, add a little more vegetable stock or hot water).

In the end, taste the beef. If it’s still though, then cook it for a little more. 

Enjoy! Buon appetito!

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