Petit Pois (Beef and Pea Stew) by @niangcook

N/A

1 serving

🥩

700 g

Beef Shoulder

🫑

0.5

Bell Pepper

🧄

3 cloves

Garlic

🧂

3 g

Salt

🌶️

Pepper

🟤

2 g

Cumin

🌶️

Chilli

🫒

30 ml

Olive Oil

🧅

1

Onion

🥔

2

Potato

🫛

400 g

Peas

💧

250 ml

Water

🍞

160 g

Bread

Preparation Steps

  1. Step 1/12

    Peel and finely chop the 3 garlic cloves, then chop the 1/2 bell pepper.

    garlic
    bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Cut the 700 g beef shoulder into bite-size cubes.

    beef shoulder
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Combine the chopped garlic and bell pepper with the beef, salt, black pepper, ground cumin, chili pepper, and olive oil.

    beef shoulder
    garlic
    bell pepper
    salt
    black pepper
    ground cumin
    chili pepper
    olive oil
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/12

    Marinate the seasoned beef for 15 minutes at room temperature.

    beef shoulder
    🥣mixing bowl

  5. Step 5/12

    Peel and dice the 1 onion and 2 potatoes into medium pieces.

    onion
    potatoes
    🔪chef's knife
    🪵cutting board

  6. Step 6/12

    Heat a heavy pot over medium-high heat, then brown the marinated beef for 8 minutes.

    beef shoulder
    🥄wooden spoon

  7. Step 7/12

    Add the diced onion to the browned beef, then cook for 5 minutes until softened.

    onion
    beef shoulder
    🥄wooden spoon

  8. Step 8/12

    Add the diced potatoes and 250 ml water to the pot.

    potatoes
    water
    🫗measuring jug
    🥄wooden spoon

  9. Step 9/12

    Cover the pot and simmer the stew over low heat for 45 minutes.

    beef shoulder
    potatoes
    water

  10. Step 10/12

    Stir in the 400 g green peas, then simmer uncovered for 10 minutes until the peas are tender.

    green peas
    🥄wooden spoon

  11. Step 11/12

    Taste the stew and adjust the salt, black pepper, or chili pepper if needed.

    salt
    black pepper
    chili pepper
    🥄wooden spoon

  12. Step 12/12

    Serve the beef and pea stew hot with bread.

    bread

Composition

Ingredients

Types

Meat, Vegetables, Seasonings, Oils, Liquids, Grains, Bakery

Ingredients

Beef shoulder, Bell pepper, Garlic, Salt, Pepper, Cumin, Chilli, Olive oil, Onion, Potato, Peas, Water, Bread

Allergens

Gluten

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

570 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 49g, Fat: 23g, Fiber: 9g, Sugars: 8g

Nutritional Information

Minerals

Iron: 5.3mg, Potassium: 1030mg, Zinc: 8.2mg, Sodium: 390mg

Vitamins

Vitamin C: 38mg, Vitamin B12: 2.2µg, Vitamin B6: 0.8mg, Vitamin K: 31µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring jug

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Family Meal, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Soft, Hearty, Saucy

Flavors

Savory, Spicy, Earthy, Garlicky, Peppery, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef stew out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 3 months (Store in a freezer-safe airtight container,Freeze in portions,Thaw in the refrigerator before reheating)