Beef Stew with Potatoes and Peas

Beef Stew with Potatoes and Peas

The smell of the potatoes, peas and beef infused with the garlic and spices fills up the entire room. Chunky pieces of sirloin steak, with chunks of potatoes, smothered in a tomato garlic based sauce, is the perfect lunch or dinner meal for that cold and rainy day. Serve it with a garden salad, pickles and fresh baked baguettes.

Skill level: Easy
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Beef Stew with Potatoes and Peas
Serves 6
Velvet Edition: “Mediterranean” Recipe
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Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
  1. 6 medium potatoes
  2. 4 1/2 inch each sirloin steaks
  3. salt and pepper to season steak
  4. Oil for frying the potatoes and the steaks
  5. 3 or 4 tablespoons oil
  6. 6 cloves garlic
  7. 1 can (6 oz) tomato paste
  8. 1 tablespoon pepper paste (available at specialty stores) optional
  9. 6 cups water ( more if needed )
  10. 1 teaspoon salt (to taste)
  11. 1 teaspoon red pepper
  12. 1 teaspoon black pepper
  13. 1/2 teaspoon allspice
  14. 1/2 teaspoon curry
  15. 1 tablespoon chicken bouillon
  16. 2 cups frozen peas
  1. Peel the potatoes, and cut each into 3 round pieces. If the potato is too big, then cut it into 4 pieces.
  2. Wash and drain the potatoes.
  3. In a skillet, fry the potato pieces until golden brown and drain. Set aside.
  4. Slice the steaks horizontally so that they are thinner pieces. You can leave them thick too if you like. You now have 8 pieces of sirloin steak that are still in their original shape but thinner in thickness.
  5. Pat dry the steaks and season with salt and pepper.
  6. Saute the steaks lightly in a frying pan with a little oil and remove from pan. Set aside on a platter.
  7. In another larger saucepan, add 3 or 4 tablespoons of oil and 6 cloves of garlic and turn the heat on very low.
  8. Place the steaks that you sauteed into the garlic and oil mixture.
  9. Add the tomato and pepper paste to the same pan that you fried the steaks. Stir fry for a few minutes.
  10. Add the water to the tomato and pepper paste, cover, and let it cook until the tomato and pepper paste have dissolved. Remove from heat and pour into the larger saucepan that contains the garlic and sauteed steaks. The broth should cover the meat by about 1 inch above it. If you find that the 6 cups aren’t enough, add some more water. Cover with lid.
  11. Simmer on high heat for about 10 minutes, then lower heat and continue to cook.
  12. Add the red pepper, black pepper, allspice, curry, bouillon, cover and continue to cook for about one hour. You can test if the meat is done, if you insert a fork into it and the meat feels soft and tender.
  13. After an hour of cooking, add the fried potatoes and the frozen peas to the broth and continue to cook for another 30 minutes on low heat.
  14. The consistency of the sauce should be slightly thick, but not very runny. Once you place it one the platter to serve, the sauce does thicken as it cools.
♣ Notes
  1. 1. Apply the amounts in this recipe as a guideline. You can adjust the seasoning and spices to taste. I keep it conservative, since it’s easy to add more if needed. Taste it, and see if it’s needs more salt, pepper or any of the other seasonings. Perhaps you’d like to add more curry or chili pepper to make it more spicy. It’s up to you.
  2. 2. The ratio of potatoes and peas to the steak is up to you. You can add more steak or more potatoes as you like.
  3. 3. If you don’t have or can’t find pepper paste, don’t worry. That’s optional. But it does add flavor to the dish if it’s available.
  4. 4. You can also add 2 cups of frozen carrots too.
Velvet Edition

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