Introduction
There’s something almost magical about a pot of beef, pea and carrot stew simmering on the stove: the kitchen fills with the savory aroma of browned beef and thyme, the tomato paste adds a warm, concentrated sweetness, and the steam carries the promise of tender chunks of meat melting beneath your fork. Each spoonful delivers a satisfying contrast — hearty, slow-cooked beef, sweet, slightly crisp carrots, and bright, tender peas — with the barley beneath adding a chewy, comforting base. This is the kind of dish that invites you to sit down, breathe out, and savor the simple pleasure of a home-cooked meal.
Whether you need a crowd-pleasing dinner for friends, a restorative bowl after a chilly day, or an easy make-ahead meal for busy weekdays, this stew fits the bill. It’s forgiving in technique, rich in flavor, and nourishing in feel — perfect for family gatherings, a lazy Sunday afternoon, or a festive potluck. If you enjoy pairing hearty mains with lighter, fresh sides, check out this contrasting sweet finish in a peaches and cream fresh water recipe that brightens a heavy meal.
Dish Snapshot
- Prep time: 20 minutes (active)
- Cook time: 1 hour 30 minutes to 2 hours (including simmering)
- Total time: 1 hour 50 minutes to 2 hours 20 minutes
- Servings: 4 generous portions
- Difficulty level: Easy–Intermediate (browning and simmering required)
Nutrition Highlights
Estimated nutrition per serving (4 servings total). These values are calculated from USDA FoodData Central entries for each ingredient and rounded to practical values; actual numbers will vary with specific cuts of meat and brands (especially beef broth and flour):
- Calories: ~705 kcal
- Protein: ~51 g
- Carbohydrates: ~44 g
- Dietary fiber: ~8 g
- Sugars: ~7–9 g (naturally occurring from vegetables and tomato paste)
- Fat: ~36 g
- Saturated fat: ~12–14 g
- Sodium: variable (estimate 550–900 mg per serving, depending on broth and added salt)
- Vitamin and mineral highlights: good source of iron and B vitamins from beef, vitamin A from carrots, and fiber from barley and peas.
Note: These are estimates intended to guide dietary choices and were compiled using nutrient profiles from USDA FoodData Central and best-practice guidance from health authorities such as the Mayo Clinic. If you require precise numbers for medical or strict dietary needs, run ingredients and brands through a nutrition calculator or consult a registered dietitian.
Perfect For…
This stew sings when it’s needed most:
- Cozy family nights: Its warmth and depth feel like a hug in a bowl — ideal for reconnecting after a long day.
- Make-ahead meals: Flavors deepen after resting overnight; great for meal prep or busy-week dinners.
- Casual gatherings: Serve it in a large bowl or buffet pot; it’s reliable and feeds a crowd without fuss.
- Comfort during seasonal change: Rooty carrots and barley make it suited to fall and winter menus, while peas add a springtime note if you want a lighter touch.
- Nutrition and satiety: High in protein and fiber, it keeps you full and supports active lifestyles.
Method & Process
Ingredients
- 1 ½ pounds (680 g) cubed beef (chuck or stew meat)
- 3 large carrots, sliced (about 225 g)
- 1 cup (160 g) green peas (fresh or frozen)
- 1 medium onion, chopped (about 110 g)
- 3 cloves garlic, minced
- 4 cups (960 mL) beef broth (use low-sodium if watching salt)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked barley, for serving
Optional ingredients and substitutions
- Use boneless short rib instead of chuck for richer gelatinous texture.
- Substitute gluten-free flour (rice or a 1:1 GF blend) or omit flour and thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Swap barley for mashed potatoes, polenta, rice, or a gluten-free grain to suit dietary needs.
- Add a splash of red wine when deglazing for extra depth.
- For lower fat, trim beef more aggressively or use a leaner cut and reduce olive oil to 1 tbsp.
Step-by-step directions
- Heat olive oil in a large pot over medium-high heat.
- Toss beef with flour, salt, and pepper, then brown in batches until golden. Remove and set aside.
- Add onion and garlic to the same pot and sauté until fragrant and translucent, about 3–4 minutes.
- Stir in tomato paste and thyme, cooking for 1 minute to deepen the flavor.
- Return beef to the pot, pour in beef broth, and bring to a simmer. Scrape up browned bits from the bottom of the pot.
- Cover and simmer for 1 to 1½ hours, until beef is tender and nearly falling apart.
- Add sliced carrots and cook for another 30 minutes, until carrots are tender.
- Stir in peas during the final 5 minutes of cooking so they retain brightness.
- Taste and adjust seasoning with salt and black pepper, then let the stew rest for 10 minutes before serving.
- Serve stew over a bed of cooked barley.
Practical tips
- Brown beef in batches: Overcrowding the pan steams meat instead of browning it; good browning builds flavor.
- Check doneness early: Depending on cut, beef may be tender in 1 hour or may take 1½ hours — test a piece.
- If stew is too thin: Uncover and simmer to reduce, or whisk a tablespoon of flour or cornstarch into cold water and stir in to thicken.
- If too salty: Add more barley or some peeled, raw potato chunks while simmering to absorb excess salt (remove potato before serving if desired).
- Let it rest: Resting off heat lets flavors marry and the broth settle.
Best Pairings
- Rustic sides: Crusty bread or buttered sourdough soaks up broth beautifully.
- Lighter contrast: A crisp green salad with a lemon vinaigrette cuts through the richness.
- Beverage pairing: A medium-bodied red wine (Merlot or Malbec) or a malty amber ale complements the beef’s savory flavors.
- For a simple finish: Top bowls with a sprinkle of chopped parsley or a spoonful of whole-grain mustard to add freshness and tang.
- Serving idea link: If you want a lighter seafood-style entrée for another night, consider this shrimp and snow pea stir fry recipe for contrast in your weekly menu rotation.
Shelf Life & Storage
- Room temperature: Do not leave stew at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave to 165°F (74°C) before serving.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Tip: To save space, freeze the stew and barley separately; grains reheat more evenly when reheated on their own.
Chef’s Advice
- Best cut choice: Chuck offers an ideal balance of connective tissue and marbling; it becomes tender and flavorful when braised low and slow.
- Texture keys: Aim for beef that shreds with a fork but still holds some shape. Carrots should be tender but not mushy; add them later in the cooking process.
- Spice and herb layering: Toast dried thyme briefly in the pan with tomato paste to release aromatics. Fresh thyme or rosemary added in the last 10 minutes brightens the profile.
- Acid balance: A small splash (1 teaspoon) of red wine vinegar or lemon juice at the end can lift the flavors if the stew tastes flat.
- Thickening without flour: Reduce uncovered for 10–15 minutes to concentrate flavors, or use a potato masher on a portion of the stew to naturally thicken.
Creative Twists
- Mediterranean beef stew: Add a pinch of smoked paprika, a bay leaf, and a handful of chopped kalamata olives at the end. Serve over polenta.
- Gluten-free & barley swap: Replace barley with cooked quinoa or a cauliflower mash for a gluten-free-friendly meal. Use cornstarch as a thickener instead of flour.
- Vegetarian version: Replace beef with hearty mushrooms (portobello + cremini) and use vegetable broth; add a can of cannellini beans for protein.
- Spiced North African twist: Stir in 1 teaspoon ground cumin and 1/2 teaspoon ground cinnamon, and finish with chopped cilantro and a dollop of yogurt.
- Slow-cooker adaptation: Brown beef and sauté onion/garlic, then transfer everything to a slow cooker and cook on low for 6–8 hours, adding peas in the last 30 minutes.
Recipe Q&A
Q: Can I substitute beef with lamb or chicken?
A: Yes. Lamb will work similarly to beef in flavor and richness (adjust seasoning), while chicken thighs cook faster — add them later and reduce simmer time to prevent overcooking.
Q: My stew is watery — how do I thicken it?
A: Simmer uncovered to reduce liquid, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), or mash some of the cooked barley into the stew to thicken naturally.
Q: Can I use frozen peas and carrots?
A: Frozen peas are excellent (add at the end). Frozen sliced carrots can be used but may be softer; you may want to add them slightly later to avoid over-softening.
Q: Is it freezer-friendly?
A: Yes — up to 3 months. Freeze without barley for best texture; reheat thawed stew over low heat and stir in freshly heated barley.
Q: How can I make this healthier?
A: Use leaner beef, reduce olive oil to 1 tbsp, choose low-sodium broth, and increase the vegetable ratio (more peas, carrots) while serving over a whole grain like farro or barley for extra fiber.
Conclusion
This beef, pea and carrot stew is a reliably comforting, flavor-forward dish that balances tender braised beef with bright vegetables and the chewy goodness of barley — ideal for gatherings, weeknight make-ahead dinners, and any time you want food that feels like home. If you’re looking to compare notes or explore other interpretations, see this hearty take on the classic at Hearty Beef Stew and IFBC 2017 – Roti n Rice, or explore another well-loved home-style version at Beef Stew Recipe {Homemade & Flavorful} – Spend With Pennies. Try the recipe, tweak it to your taste, and come back to share your variations — I’d love to hear how yours turned out.
Print
Beef, Pea and Carrot Stew
- Total Time: 110 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting beef stew with peas, carrots, and barley; perfect for family gatherings or a cozy night in.
Ingredients
- 1 ½ pounds (680 g) cubed beef (chuck or stew meat)
- 3 large carrots, sliced (about 225 g)
- 1 cup (160 g) green peas (fresh or frozen)
- 1 medium onion, chopped (about 110 g)
- 3 cloves garlic, minced
- 4 cups (960 mL) beef broth (low-sodium if desired)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked barley, for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Toss beef with flour, salt, and pepper, then brown in batches until golden. Remove and set aside.
- Add onion and garlic to the same pot and sauté until fragrant and translucent, about 3–4 minutes.
- Stir in tomato paste and thyme, cooking for 1 minute to deepen the flavor.
- Return beef to the pot, pour in beef broth, and bring to a simmer. Scrape up browned bits from the bottom of the pot.
- Cover and simmer for 1 to 1½ hours, until beef is tender and nearly falling apart.
- Add sliced carrots and cook for another 30 minutes, until carrots are tender.
- Stir in peas during the final 5 minutes of cooking so they retain brightness.
- Taste and adjust seasoning with salt and black pepper, then let the stew rest for 10 minutes before serving.
- Serve stew over a bed of cooked barley.
Notes
Brown beef in batches for better flavor. If stew is too thin, reduce by simmering uncovered. Adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 705
- Sugar: 8g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 51g
- Cholesterol: 100mg
