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Stewed meat with peas

Stew, whether made with pork or beef, is certainly one of the most characteristic second courses of Italian cuisine. Only a few ingredients are needed to obtain a rich and succulent dish. After having cooked it with mushrooms, potatoes, and lentils, today we propose the version with peas. As with all stew recipes, although it is a preparation within everyone’s reach, it should not be underestimated. For an optimal result, first of all, we must choose the right cut of meat, in this case, beef: we recommend the front parts, namely muscle, pulp, neck, breast, or royal. To obtain extraordinary tenderness in addition to slow cooking, the meat should be floured before being browned at the beginning to seal it. You will discover these and other secrets step by step by following the recipe… whether it’s a family dinner, or friends to pamper, holiday or Sunday lunches, stew with peas will always make an excellent impression… because the simplest dishes are always the ones that conquer everyone!

Stew with Peas


Beef (front parts: muscle, pulp, neck, breast, or royal) 800g

Fresh shelled peas 400g

Celery 30g

Carrots 30g

Golden Onions 65g

Flour 00 q.b.

Dry white wine 80g

Vegetable broth 500g

Fine salt q.b.

Ground black pepper q.b.

Extra virgin olive oil q.b.

Triple tomato concentrate 10g

Calories: 467 per serving

Difficulty: Easy
Preparation time: 15 mins
Cooking time: 1 hour and 40 mins
Servings: 4 people
Cost: Medium

Preparation of Stew with Peas

How to prepare Stew with Peas

To prepare stew with peas, start by cleaning and finely chopping the celery, carrots, and onions. Then move on to the meat, if it is not already cut into pieces of 2-3 cm, and pour it into a bowl with flour 2. Then make sure they are well floured 3,

and then remove excess flour by placing the pieces in a strainer. Then move to the stove, put a pot with a thick bottom on the stove. Heat a little oil inside and add the pieces of meat 4. Let them brown for a few minutes over high heat, stirring frequently, so that the surface seals well. As soon as the meat is well browned, sprinkle with white wine and let the alcohol evaporate 5. Then lower the temperature and add the aromatic mixture, letting it also flavour 6.

Pour in the hot vegetable broth 7, then adjust for salt, pepper, and add the tomato concentrate 8. After giving it one last stir, let it simmer gently for about 85 minutes, keeping it covered with the lid. Stir occasionally to prevent the meat from sticking to the bottom and make sure the broth hasn’t dried up too much, if so, just add a little more broth 9.

At the end of cooking, remove the lid and cook for another 5 minutes, adding the peas 10. Your stew with peas 11 is ready, all you have to do is plate it 12!


Stew with peas can be stored in the refrigerator for 2-3 days, however, the consistency will tend to become a little stodgy. If you prefer, you can also freeze it if you have used fresh ingredients and not frozen ones before.
If you use fresh shelled peas, cook them in the seasoning for about 15 minutes.


To give it a pinkish color, we chose to add a little tomato concentrate to our stew with peas, but if you don’t like it, you can always omit it or, conversely, increase the quantity a little! Vegetable broth will make the seasoning delicate but equally tasty, otherwise, you can use beef broth to enrich the flavor. Finally, if you want to reduce cooking times, cook the stew in a pressure cooker: the times are reduced by about half!