Beef Mince and Pea Stew

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

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• Total Time: 1 hour 20 mins
• Yield: 6 1x

Ingredients

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• 2 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, finely chopped
• 500 g (1 lb 2 oz) minced (ground) beef
• 1 tsp sweet paprika
• 1 tsp 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 (3¼ cups) frozen peas
• 2 tbsp tomato paste (concentrated puree)
• 800 g (28 oz) canned crushed tomatoes
• 2 cups (500 ml) chicken stock
• Rice, to serve

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Instructions

1. 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.
2. Add the beef and cook for 2–3 minutes, breaking it up with a wooden spoon, until browned.
3. Add the paprika, pepper, salt, cumin and cinnamon, then stir for 1 minute.
4. Add the potatoes, carrots and peas and stir for 1 minute.
5. 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.
6. Remove the lid and cook for a further 20 minutes.
7. Serve with steamed rice.

Notes

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 1 hour 10 mins
• Category: stew, beef, beef stew, beef and pea stew
• Method: deep pan