Most of the time we think of peas as a side dish or a minor in ingredient in a more complex dish. This stew will make English peas the star of the dish.
It's a savory dish, so English peas are ideal and sweet peas shouldn't be used as a substitute.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
The ingredients for this stew are:
- 1lb cubed sirloin steak
- 2 packs of frozen peas
- 1 medium onion
- 3-4 carrots, I used white and orange carrots here
- 1 can of tomato sauce
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of paprika
- pepper to taste
- dash of oregano
- 2 table spoons of fresh dill
- 1 tablespoon of oil
Step 2: Prepping the Meat
In a sauce pan heat the oil and add the chopped onion. Sauté the onion until it turns slightly clear. Add the cubed steak and stir so the steak slightly browns and gets coated with the oil. Add the salt, paprika, pepper and oregano and stir well. Simmer on medium heat, stirring occasionally until the beef is cooked in its own juices. Add the tomato sauce and stir well.
Step 3: Complete the Stew
Add the peas and the carrots to the tomato and beef mixture. Add two cups of water and fresh dill and stir well. Cover and let cook on low to medium heat for about an hour. Until the liquid reduces.
Step 4: Serving
When the water reduction is done, the stew should be thick with enough liquid to cover the peas and meat. The stew can be served all by itself with a sprinkle of fresh dill or with a mash. Here we have it with a potato, bacon and cabbage mash.