Beef and Peas Stew
Serves: 6 servings
  • 1 tsp cumin
  • 1 tsp herbes de provence
  • 1 cup of red wine
  • 2 tbsp olive oil
  • 1-2 carrots
  • 1 small red pepper
  • 5 small shallots finely chopped
  • 800 beef eye of round, cut in small pieces
  • 1 stalk of celery, finely chopped
  • 146ml (1 small can) tomato sauce with garlic
  • 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
  1. 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.
  2. Heat up a tablespoon of olive oil in a saute pan. Add the chopped onion, celery, red peeper and cook until onion becomes translucent.
  3. 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.
  4. Add peas, carrots and all the spices that you have left from the ingredients list; cook until carrots are done.
  5. Add fresh dill 2 min before removing from heat and enjoy.
Leave a comment if I missed anything or you have any question.
Recipe by CookingGlory at