← Annemin Tarifleri

Beef and Pea Stew

Slow-simmered beef with peas, carrot and potato

Ingredients

• Beef, cut in chunks
• 1 large onion, diced small
• 1 carrot, diced small
• Peas
• about 1 tbsp tomato paste
• Black pepper
• Salt
• 1 tiny potato (optional)
• Olive oil, for sautéing

Method

1. Boil the peas for about 10 minutes; drain.
2. Heat olive oil in a pot and sauté the onion until soft.
3. Add the carrot and sauté 2–3 minutes.
4. Add the beef, sauté, then cover and cook 5–10 minutes, opening to stir now and then.
5. Stir in about 1 tbsp tomato paste and black pepper; sauté until the raw paste smell is gone.
6. Cover and cook about 10 minutes.
7. Add the peas, toss, then pour in water until the peas float — judge the amount by eye.
8. If you like, add the tiny potato now.
9. Salt it and cook 25–30 minutes.
10. Check the peas at the end; if they aren't done or the water ran low, add hot water and check again every 10 minutes.

Notes

• Mom pre-boils the peas for about 10 minutes while the onions sauté.
• The water is by eye — add until the peas float.
• A tiny potato after the peas is optional, but she likes it.

Video tutorial →