Pea Stew With Beef Recipe
Recently, while I was looking at what I needed to use immediately in the freezer, I came across meat and peas. Well, I thought I'd better make peas with beef. I saw that I had not shared the recipe before, so I thought I would share it. When we sat down for dinner, my husband asked if I cooked forest kebab (orman kebabı). I can't remember the recipes right now, but I experienced something similar in two recipes that were very similar to each other.
Orman kebabı is a dish with lots of meat and mostly potatoes, and the amount of peas is less, but to someone who is not careful or does not care about such things, both may seem like the same dish. Is this a very important detail? If you asked this in the past, I would say "A person should know what they eat." , but I don't think so hard on these issues anymore. Some people actually eat food just to survive. How meaningful do you think it is to force this person to know every local dish? That's why I think you can learn a dish if you come across it somewhere, but there is no need to open an encyclopedia and read about dishes you don't come across. For example, if you are reading this article right now, take this as an opportunity to learn the difference between pea stew with beef and forest kebab. Other than that, there is no need to make any extra effort in my opinion.
The most frequently asked question about dishes that combine meat and vegetables is "Won't the vegetables melt until the meat is cooked?". If you adjust the size and cooking time of the meat and vegetables well, they will not melt. For example, in this recipe, it is necessary to cut the potatoes into larger pieces than the meat. Since other vegetables are not as prone to softening as easily as potatoes, there will be no problem as long as you do not cook them too much.
Another point that is worth underlining is the importance of having the pot heated before adding the meat to the pot. When we talk about heating the pot here, we are talking about heating it to the point where when you drop a few drops of water into the pot, the water dances inside the pot as if trying not to step on the pot. If the pot is not heated to this point, the meat will stick to the pot when you add it to the pot. It's not the end of the world, of course. As the meat releases water, it leaves the pot. But when you heat the pot fully, the meat will not stick to the pot and you can stir and continue cooking immediately.
Enjoy the recipe...
Pea Stew With Beef Recipe with Video
Ingredients
- 500 g diced beef,
- 500 g inner peas,
- 2 carrots,
- 1 potato,
- 1 onion,
- 2 tomatoes,
- 1 tablespoon tomato paste,
- 4-5 tablespoons of olive oil,
- 3 cups of boiling water,
- Salt to taste.
Preparation
- Heat the pressure cooker on the stove,
- Add the meat to the pot and fry until it releases its juices,
- Set the meat aside and add the oil and onions in the middle,
- Stir and fry until the onions soften,
- Add tomato paste and fry until its smell disappears,
- Add the chopped tomatoes and fry until they soften,
- Add the peeled and chopped potatoes, carrots and peas and mix,
- Add water and mix,
- Close the lid and cook until the meat is tender, depending on the cooking time of your pot.
- Open the lid, add salt, cook for a few more minutes and remove from heat.
Enjoy your meal...