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Beef Mince and Pea Stew

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Beef Mince & Pea Stew Recipe

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 & Pea Stew Recipe

Beef Mince and Pea Stew

Author: Nicole
“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!”
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If you're looking for an old-fashioned comforting meal for a chilly night, this Beef Mince and Pea Stew recipe is the perfect choice. Made with economical minced (ground) beef, peas, potatoes and carrots, the stew cooks in a luscious sauce flavoured with chicken stock, cumin, cinnamon, paprika, garlic and tomato. Only 10 minutes of prep are needed, then the oven does the rest of the work for you.
Prep 10 minutes
Cook 1 hour 10 minutes
Total 1 hour 20 minutes
Servings: 6

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)
TO SERVE
  • 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

Nutrition Facts
Beef Mince and Pea Stew
Amount per Serving
Calories
477
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
62
mg
21
%
Sodium
 
646
mg
28
%
Potassium
 
1282
mg
37
%
Carbohydrates
 
41
g
14
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
25
g
50
%
Vitamin A
 
4476
IU
90
%
Vitamin C
 
66
mg
80
%
Calcium
 
114
mg
11
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Although most chicken stock is gluten-free, always check the label to be 100% sure.

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.

Tried this recipe?

Let us know how it was!
Course entrees, Main Course
Cuisine American, Australian, british

  1. 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!

    • 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

  2. 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

    • Thank you so, so much, means more to me than I can tell you! Nic x

  3. Hi!
    What makes this one unable to be frozen?!
    Thanks so much

    • 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

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.