2 cans of peas (14 fl oz) or you can use 500g frozen peas
ΒΌ cup dill, chopped
1 tsp chili powder, mild
2 cups of water (adjust as per desired thickness)
salt and pepper to taste
Instructions
Heat up a tablespoon of oil or butter in a deep skillet. Cook the meat on medium-low heat until all the water from the beef is evaporated. Add a cup of red wine and a tsp of cumin; cook until all the liquid is pretty much gone 10-20 minutes; don't fry the meat though.
Heat up a tablespoon of olive oil in a saute pan. Add the chopped onion, celery, red peeper and cook until onion becomes translucent.
Add the veggies to the meat skillet and mix for a bit; pour two cups of water, a tablespoon of sugar and the tomato paste and simmer for 10 minutes.
Add peas, carrots and all the spices that you have left from the ingredients list; cook until carrots are done.
Add fresh dill 2 min before removing from heat and enjoy.
Notes
Leave a comment if I missed anything or you have any question.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/beef-and-pea-stew/