Stew with Peas and Potatoes is a comforting dish that combines robust flavors and nutritious ingredients. This traditional recipe transforms an affordable cut of meat into a hearty and delicious meal. The combination of tender meat, flavorful potatoes, and sweet peas creates the perfect balance of tastes and textures, making this dish an ideal choice for family dinners or special occasions.
This complete guide provides all the information you need to prepare the perfect meat stew with potatoes and peas. It will explore the list of ingredients, detailed steps for preparation and cooking, and useful tips for serving and storing the dish. Whether it’s veal stew, beef, or another type of meat, this recipe is versatile and can be adapted to personal preferences, guaranteeing a delicious result every time.
Necessary Ingredients
To prepare a delicious stew with peas and potatoes for 4 people, you’ll need the right ingredients. Here’s a detailed list of what’s required for this traditional recipe.
Meat for Stew
Choosing the right meat is crucial for making the perfect meat stew with potatoes and peas. It’s recommended to use about 1 kg of meat, preferably beef or veal. The best cuts for stew are:
- Chuck or neck: A muscular part of the neck rich in connective tissue, ideal for slow cooking.
- Shoulder or shank: A flavorful and affordable cut, great for value.
- Flank: Known for alternating layers of muscle and fat, which add tenderness to the dish.
- Knuckle or shin: A slightly more premium cut from the lower part of the hind legs.
It’s important to choose a cut of meat that isn’t too lean, with some connective tissue, to ensure the stew turns out tender and flavorful after prolonged cooking.
Vegetables and Aromatics
Vegetables and aromatics are essential for adding flavor and texture to the stew with peas and potatoes. Here’s what you’ll need:
- 600-700 g of potatoes
- 300 g of peas (fresh or frozen)
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 clove of garlic
- 1 sprig of rosemary
- 2 bay leaves
- Fresh parsley (optional)
The potatoes should be peeled and cut into cubes about 3 cm in size. The other vegetables need to be cleaned and chopped into smaller pieces to create an aromatic base.
Other Ingredients
To complete the preparation of veal stew with potatoes and peas, the following ingredients are necessary:
- 50 g of pancetta (optional, to add flavor)
- 80-100 ml of dry white wine
- 500 g of tomato passata
- 2 tablespoons of flour
- Extra virgin olive oil to taste
- Salt to taste • Pepper to taste
- About 1 liter of beef or vegetable broth
The flour is used to coat the meat before browning, a step that helps achieve a creamier final sauce. The white wine is used to deglaze the meat, while the tomato passata is an optional addition that enhances the dish.
To further enhance the flavor of beef stew with potatoes and peas, spices such as sweet paprika, curry, or chili pepper can be added according to personal taste. Additionally, aromatic herbs like sage or thyme can be used to enrich the bouquet of flavors.
It’s important to note that ingredient quantities can be adjusted based on personal preferences and the number of diners. Also, for the best results, it’s advisable to consult your trusted butcher on the best cut of meat and cooking times, which may vary depending on the type of meat used.
With these ingredients on hand, you’re ready to start preparing stew with peas and potatoes, a comforting and hearty dish that will surely satisfy the whole family’s palate.
Preparing the Ingredients
Proper preparation of the ingredients is key to making the perfect stew with peas and potatoes. This stage requires attention to detail and specific techniques for each ingredient.
Cutting the Meat
Properly cutting the meat is crucial for a successful stew. First, it’s important to remove the connective tissue from the surface of the meat, leaving a little fat to keep the meat tender during cooking. The meat should be cut into cubes about 4-5 cm on each side, cutting perpendicular to the muscle fibers to ensure tenderness after cooking.
To get uniform cubes, apply light pressure with your free hand to compact the meat, then cut firmly. You don’t need to cut through the tendons, just follow their shape with the knife. The goal is to obtain evenly sized cubes to ensure uniform cooking.
Cleaning and Cutting the Vegetables
Vegetable preparation also requires care. For stew with peas and potatoes, the main vegetables to prepare are:
- Potatoes: Peel and cut into cubes about 3 cm in size. After cutting, it’s recommended to immerse them in cold water to prevent oxidation.
- Onion: Peel and cut into coarse cubes about 1 cm in size.
- Carrots: After peeling, slice them into strips and then into cubes.
- Celery: Clean and chop into cubes, including the leaves for more flavor.
- Peas: If using fresh peas, shell them; if using frozen peas, simply thaw them.
All vegetables should be washed thoroughly before cutting. For particularly dirty vegetables, a solution of water and baking soda or apple cider vinegar can be used to clean them more effectively.
Preparing the Soffritto
The soffritto (flavor base) is the aromatic foundation of the stew. Traditionally, the Mirepoix technique is used, with a 2:1:1 ratio of onion, carrot, and celery. The vegetables should be diced into small cubes.
To prepare the soffritto:
- Finely chop the onion, carrot, and celery.
- Heat some extra virgin olive oil in a pot.
- Add the chopped vegetables and sauté over low heat for about 10 minutes, stirring frequently.
- If necessary, add some broth to prevent burning.
The soffritto should be soft and translucent without browning. This step is essential for building a rich flavor base for the stew.
Cooking the Stew
Cooking the stew with peas and potatoes requires patience and careful attention to detail. This method transforms inexpensive cuts of meat into a succulent, flavorful dish. The key to a perfect stew lies in slow, low-temperature cooking, which tenderizes the meat and allows the flavors to meld.
Browning the Meat
The first essential step in preparing the meat stew is browning the meat. This gives it an appetizing golden color and seals in the juices, keeping the meat tender during slow cooking.
For optimal browning, use a wide pan or pot with a little extra virgin olive oil. The meat, cut into cubes about 4-5 cm in size, should be placed in the hot pan without overlapping. Browning should be done over high heat, turning the meat cubes with kitchen tongs to ensure even browning on all sides. This step requires attention to avoid burning the meat. Once browned, set the meat aside in a bowl.
Adding Liquids and Slow Cooking
After browning the meat, slow cooking begins. Add finely chopped onion, carrot, and celery to the same pan. Once softened, add the browned meat and deglaze with white or red wine, depending on your preference.
After the wine has evaporated, add warm broth, either beef or vegetable. The amount of liquid should be enough to cover the meat. Lower the heat, cover the pot, and cook slowly for about an hour and a half to three hours, depending on the type of meat used. During this time, it’s important to stir occasionally and add more broth if needed to keep the meat covered with liquid.
Adding Potatoes and Peas
Adding potatoes and peas to the stew requires precise timing to prevent overcooking. The potatoes, cut into cubes about 3 cm in size, should be added when the meat is nearly cooked, about 30-40 minutes before the end of cooking.
The peas, however, are added in the last 10-15 minutes of cooking. If using frozen peas, there’s no need to thaw them beforehand—just add them directly to the pot.
During this final phase, it’s important to check the consistency of the sauce. If it’s too liquid, increase the heat slightly and cook uncovered to allow it to thicken. If the sauce has reduced too much, you can add a little warm broth.
The stew with peas and potatoes is ready when the meat is very tender and falls apart easily with a fork, the potatoes are cooked but still whole, and the peas are tender but not mushy. Before serving, it’s recommended to let the stew rest for a few minutes off the heat to allow the flavors to blend even further.
This method of slow, attentive cooking turns meat stew with potatoes and peas into a rich, comforting dish, perfect for cold seasons or a Sunday family lunch.
Serving and Storing Tips
Stew with peas and potatoes is a versatile dish that can be served and stored in various ways. Here are some useful tips to get the most out of this delicious recipe.
To serve the meat stew with potatoes and peas at its best, it’s important to present it hot. The heat enhances the flavors and keeps the meat and vegetables at the perfect texture. You can pair it with a side of mashed potatoes, which goes perfectly with the rich sauce of the stew.
As for storing, stew with peas and potatoes keeps well in the refrigerator for about 2-3 days if stored in an airtight container. It’s crucial to let the dish cool completely before placing it in the fridge, but don’t leave it at room temperature for more than two hours, especially in summer or when temperatures exceed 25°C.
For optimal storage, it’s advisable to use airtight containers or quality freezer bags. These help maintain the freshness of the food and prevent the absorption of odors from the fridge. It’s also a good practice to label the container with the preparation date to keep track of the dish’s freshness.
When reheating stew stored in the refrigerator, it’s important to warm it up properly. The best method is to heat it in a pot over high heat, adding a little broth or warm water if necessary. This ensures the dish reheats evenly while maintaining the texture of the meat and vegetables.
For those wanting to store stew for longer periods, freezing is a great option. Veal stew with potatoes and peas can be frozen for about 3-4 months without losing quality. Before freezing, it’s a good idea to divide the stew into single portions, making it easier to thaw only the amount you need.
To freeze the stew, use freezer bags or containers suitable for freezing. Be sure to remove as much air as possible from the bags to prevent ice crystal formation. Always label the containers with the dish’s name and the freezing date.
When you decide to consume frozen stew, the best practice is to thaw it slowly in the refrigerator. This process can take between 12 to 24 hours, depending on the quantity. Once thawed, reheat the stew as described earlier.
It’s important to remember that once thawed, stew should not be refrozen. This prevents bacterial contamination and helps maintain the quality of the dish.
As for wine pairing, beef stew with potatoes and peas pairs well with both white wines and red wines. For whites, a Pinot Grigio or Chardonnay can balance the richness of the dish with their freshness and acidity. If you prefer red wine, a Merlot or Chianti can add complexity and character to the meal.
Lastly, to avoid waste, you can use leftover stew creatively. For example, it can be turned into a filling for savory pies or used as a base for a hearty soup by adding more broth and vegetables.
By following these tips, you’ll enjoy stew with peas and potatoes at its best, whether freshly made or in the days that follow, ensuring a tasty and comforting meal every time.
FAQs
- Why is my stew tough?
The toughness of the stew can result from overcooking or improper cooking, during which the water within the muscle fibers is released, leaving the meat dry. This is particularly common with quick cooking methods like grilling or searing. - What is the best cut of meat for stew?
The most suitable cut for stew is chuck or neck, located in the large muscle of the neck. This piece has a high content of connective tissue, making it ideal for slow, prolonged cooking. - What pairs well with stew?
Stew pairs perfectly with sides like mashed potatoes or polenta, both of which enhance the flavor and offer a pleasant texture to the dish. - How can I prevent the stew from sticking during cooking?
To prevent the stew from sticking, you can dust the meat with flour, ensuring you remove any excess before browning. Another effective technique is to add the flour while mixing the meat with the soffritto, before adding the liquids.
