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 beef mince 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 & Pea Stew ahead of time?
You can make Beef Mince & Pea Stew ahead of time and refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Is Beef Mince & Pea Stew suitable for leftovers?
Beef Mince & Pea Stew leftovers can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Print
Beef Mince and Pea Stew
- Total Time: 1 hour 20 mins
- Yield: 6 1x
Ingredients
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 500 g beef mince/ground beef
- 1 tsp paprika
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 potatoes, peeled and cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 500 g frozen peas
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes
- 2 cups chicken stock
- Rice, to serve
Instructions
- Heat oil in a large skillet on medium heat. Add onions and garlic and cook for 5 minutes, until softened.
- Add the beef mince and cook for 2-3 minutes until browned.
- Add the paprika, black pepper, salt, cumin and cinnamon. Stir for 1 minute.
- Add the potatoes, carrots and peas. Stir for 1 minute.
- Stir through the tomato paste and add the crushed tomatoes and chicken stock. Bring to a 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.
Notes
MAKE AHEAD
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: stew, beef, beef stew, beef and pea stew
- Method: deep pan
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