Peas with Beef

Using lean beef cubes with fresh vegetables creates a protein-dense and balanced classic home-cooked stew.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (14 oz) lean beef cubes · 564 kcal in the whole recipe
• 300 g (2 cups) green peas (fresh or frozen) · 243 kcal in the whole recipe
• 1 medium potato (150 g / 5.3 oz), diced · 116 kcal in the whole recipe
• 1 medium carrot (100 g / 3.5 oz), diced · 41 kcal in the whole recipe
• 1 medium yellow onion (110 g / 3.9 oz), finely chopped · 44 kcal in the whole recipe
• 2 cloves garlic (10 g / 0.35 oz), minced · 15 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1 tsp salt
• 1/2 tsp black pepper
• 2.5 cups hot water

Method

1. Heat the olive oil in a pot and saute the chopped onion and garlic until softened.

   

2. Add the beef cubes and cook over medium heat until they release and reabsorb their juices.

   

3. Stir in the tomato paste and cook for 1-2 minutes until fragrant.

   

4. Add the diced carrot, potato, and green peas, tossing well with the meat.

   

5. Pour in the hot water, salt, and black pepper; cover and simmer on low heat for 35-40 minutes until the beef and vegetables are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.