Beef Stew with Peas

by Sarah on January 3, 2012

White Christmas? Nah, we don’t go for that here in California, at least not in these here parts. We are usually lucky enough to have sunshine and mild temperatures, somewhere in the mid-fifties….nice enough for kids to try out their new bikes and remote-control toys (wait, do kids even get those anymore?). But this week? It feels cold again.

And I know what you’re thinking. “Lady, it was just the holidays, we don’t need any more heavy food, we all want to be on the newest fancy master juice cleanse. I just bought an economy package of cayenne pepper”.

Well, listen, those cleanses don’t do anything for you except f*ck up your system so you might as well eat some stew. Eat it in moderation. Then eat some salad and exercise.

At least I’ve included some vegetables in this stew (you could even add more if you like!), and it’s your choice whether or not you serve it on top of potatoes, as I did in the photos. I sure did taste good that way.

As with all braised dishes, you just simply brown the meat, then braise it slowly in the oven–this one in a combination of wine and chicken stock. Then just add the vegetables and eat. It’s as simple as that. Another nice part of this is that you can do the braising part one day and finish it the next. Or make it in advance and just heat it up later. Braising is just so forgiving.

This recipe was adapted from Epicurious.

Beef Stew with Peas


  • 3 1/2 lb chuck roast or cross rib roast, cut into 1-inch cubes
  • 4 Tbsp vegetable oil or bacon fat, or some combination of both
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 Tbsp flour
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 1 Tbsp tomato paste
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 large carrots, cut into chunks
  • 1 1/2 cups frozen peas
  • 1/2 cup chopped parsley
  • salt, pepper


  • Preheat oven to 200°F.
  • Heat oil and/or bacon fat in Dutch oven over medium-high heat and add meat to pan in batches. Cook until browned on all sides, about 5 minutes total. Transfer meat to a plate.
  • Add onions to the pot. Stir, bringing up browned bits from the bottom of the pan.
  • Reduce heat to medium. Add garlic, sauté for 30 seconds more.
  • Stir in flour and cook 1 to 2 minutes.
  • Stir in wine, scraping up any browned bits that may have stuck to pan.
  • Add chicken broth, bay leaf and thyme sprigs; bring to simmer.
  • Add meat and return to a simmer.
  • Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
  • Before serving, place Dutch oven back on the stovetop and bring heat to a bare simmer. Add carrots to pot and cover. Let cook until carrots are cooked through.
  • Add peas and heat through.
  • Stir in parsley, adjust seasonings and serve.

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