When you are looking for a comforting stew that won’t have you spending hours in the kitchen, this Beef Mince and Pea Stew is just what you need. Budget-friendly minced (ground) beef is enhanced by a few simple spices and combined with peas, potatoes, carrots and tomatoes for a satisfying stew that your family will love. You’ll only need to put in about 20 minutes of work – the stove does the rest for you. What’s more, this one makes for great leftovers! I love to serve this with rice, which does an amazing job of soaking up the flavour from the stew, but you could easily call this a complete meal on its own.
Can you make Beef Mince and Pea Stew ahead of time?
You can make Beef Mince and Pea Stew ahead of time and refrigerate in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Is Beef Mince and Pea Stew suitable for leftovers?
Beef Mince and Pea Stew leftovers can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
Beef Mince and Pea Stew
“This was fantastic and so easy! We are using the leftover tonight to make pies! Certainly going to become a regular on our menu rotation!” Share PrintClick to change the servings
Ingredients
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 500 g (1 lb) minced (ground) beef
- 1 tsp sweet paprika
- 1 tsp freshly cracked black pepper
- ½ tsp sea salt flakes
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 2 potatoes, peeled and cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 500 g (1 lb) frozen peas
- 2 tbsp tomato paste
- 800 g (1¾ lb) canned crushed tomatoes
- 500 ml (2 cups) chicken stock (see note 1 for gluten-free)
- Steamed jasmine rice
Instructions
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened.
- Add the beef and cook for 2–3 minutes, breaking it up with a wooden spoon, until browned.
- Add the paprika, pepper, salt, cumin and cinnamon, then stir for 1 minute.
- Add the potatoes, carrots and peas and stir for 1 minute.
- Stir through the tomato paste and add the crushed tomatoes and chicken stock. Bring to the boil, place the lid on, reduce to the lowest heat setting and cook for 40 minutes.
- Remove the lid and cook for a further 20 minutes.
- Serve with steamed rice.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
kaylahurst says:
This was fantastic and so easy! I also added in some sweet potato I had leftover in the fridge to use and stirred through some frozen spinach for added veggies. It made such a generous amount! We are using the leftover tonight to make pies!
Certainly going to become a regular on our menu rotation!
Nicole says:
Good Morning Kayla! Oh my gosh, this is so wonderful to read! I love the idea of adding the frozen veg and sweet potato, so delicious and such a fantastic way to make the meal stretch that little bit further. I’ll definitely give it a try. Thank you so much for trying the recipe and taking the time to leave a comment! Nic x
kaylahurst says:
I thought that might have been it but wanted to check in case I was missing something! Thanks so much! I love your recipes! xx
Nicole says:
Thank you so, so much, means more to me than I can tell you! Nic x
kaylahurst says:
Hi!
What makes this one unable to be frozen?!
Thanks so much
Nicole says:
Good Morning Kayla! I’ve found in the past the mixture hasn’t been wet enough to cover the potatoes and they turn a little bit mushy after being frozen. In saying that, you could definitely freeze it for up to 3 months, just bearing in mind the texture of the potatoes won’t be quite the same as when it was cooked fresh. I hope that helps. I haven’t made this dish in ages and you’ve reminded me to make it again! The kids love it! Nic x