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Dal team

Stew with peas by Mirko

Stew: the comfort food ever

Stew is one of the classic dishes that warm the heart, especially on the coldest days. This dish has a special place in the hearts of comfort food lovers.

Its enveloping aroma and rich flavors create a welcoming and familiar sensation.

So familiar that we tried it personally at a dinner with friends (of the Genuino team) with the necessary slide and lunch for the next day.

Today we present you a delicious stew recipe, prepared and presented by our Mirko. Find out how to prepare this traditional dish and conquer the palates of family and friends.

Beef stew: choosing the right cut

The success of a stew largely depends on the choice of cut of meat. It is important to opt for a cut that becomes tender and tasty after slow cooking.

Which piece of meat for the stew? Classic options include the so-called beef "stew", often obtained from parts such as the shoulder - priest's hat - or belly. Other excellent alternatives are silverside or sirloin, ideal if you are looking for leaner meat.

Recipe for priest's hair stew with peas


  • 500g of beef (priest's hat)
  • Meat broth (about 500ml)
  • 200g of fresh or frozen peas
  • 2 medium onions
  • 2 small potatoes
  • 2 carrots
  • 2 cloves of garlic
  • 1 stick of celery
  • 1 bay leaf
  • 1 glass of red wine
  • Tomato puree or tomato paste to taste
  • Extra virgin olive oil to taste
  • Salt and Pepper To Taste

Very soft beef stew recipe procedure

Let's prepare the base and the line. First, prepare a small saucepan with celery, carrots, onion and water and place it on a very high heat to bring it to the boil immediately.

In the meantime, prepare all the ingredients for the stew, including carefully dicing all the meat, cutting the onion, mincing the garlic. Once this is done, put oil, finely chopped onion and a clove of garlic in a separate tall pan.

Let it fry slightly, then put the peas to cook, leaving them a little just long enough for them to release some water from the bottom.

Now place the diced meat inside and raise the heat to maximum so that all the meat cubes close and keep all the juices inside. Once all the meat seems uniform in color, pour in the red wine and let it evaporate.

As soon as you no longer smell alcohol, pour in the broth you previously prepared with celery, carrots and onions. In this case we didn't do the typical sauté which is often noticeable during long cooking, but we added the vegetable note in this more delicate way.

Now that you have added the broth to the stew, let it cook a little, after about thirty minutes you add the potatoes cut into small cubes.

Let it cook over a very low heat, please note: it must not boil but simmer very slowly. On induction burners you keep it at power 2, on normal burners it is equivalent to the lowest flame on the stove.

Cook for about 4 hours, 4 and a half hours; the meat must almost reach the point of fraying halfway through cooking. To give it a touch of colour, add a little tomato puree halfway through cooking; if you don't want to use tomato puree you can also use tomato paste.

If it gets dry, add a little broth. Towards the end of cooking, season with salt and pepper and serve hot - even if it is much better the next day.

If you want, if you like them, you can also use mushrooms instead of peas or otherwise make peas and mushrooms. Imagination has no limits.

Tasty beef stew

This stew with peas is a substantial and tasty dish, perfect for winter dinners with family or friends.

Accompany it with some good crusty bread and a glass of red wine like we did for a soul-warming meal. Enjoy your meal!