Stew Peas

Name: Stew Peas
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 2 lbs beef stew meat, cubed; 2 cans kidney beans (canned or dried, cooked); 2 cans pigeon peas (canned or dried, cooked); 1/2 cup onion, diced; 2 garlic cloves, minced; 1 tbsp fresh thyme, chopped; 1/2 cup carrot, cubed; 1 cup potatoes, cubed; 2 tbsp tomato paste; 4 cups beef broth; 2 cups water; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp scallions, chopped

A hearty Caribbean comfort stew with kidney beans, pigeon peas, and tender meat in a rich gravy.

105 minMediumServes 6380 cal/serving

JamaicanDinnerStovetopStandard

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Ingredients

2 lbs beef stew meat, cubed
2 cans kidney beans (canned or dried, cooked)
2 cans pigeon peas (canned or dried, cooked)
1/2 cup onion, diced
2 garlic cloves, minced
1 tbsp fresh thyme, chopped
1/2 cup carrot, cubed
1 cup potatoes, cubed
2 tbsp tomato paste
4 cups beef broth
2 cups water
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp scallions, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium-high heat.
2

Brown 2 lbs cubed beef stew meat in batches, about 5-7 minutes per batch. Remove and set aside.
3

In the same pot, sauté 1/2 cup diced onion and 2 minced garlic cloves until softened, about 3 minutes.
4

Add 2 tbsp tomato paste and stir for 1 minute.
5

Return the beef to the pot and add 4 cups beef broth and 2 cups water.
6

Bring to a boil, then reduce heat and simmer for 45 minutes until the beef is tender.
7

Add 2 cans kidney beans (canned or dried, cooked), 2 cans pigeon peas (canned or dried, cooked), 1/2 cup cubed carrot, 1 cup cubed potatoes, and 1 tbsp chopped fresh thyme.
8

Simmer for another 30-40 minutes until vegetables are tender.
9

Season with 1/2 tsp salt and 1/4 tsp black pepper.
10

Garnish with 2 tbsp chopped scallions and serve hot.

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Questions

How long does Stew Peas take?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is step 6 (45 minutes): "Bring to a boil, then reduce heat and simmer for 45 minutes until the beef is tender."

How do I know when Stew Peas is done?

Go by the cues in the method rather than the clock. Step 6: cook until the beef is tender. Step 8: cook until vegetables are tender.

Can I skip the searing in Stew Peas?

Step 2 reads: "Brown 2 lbs cubed beef stew meat in batches, about 5-7 minutes per batch." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Stew Peas?

One serving (the recipe makes 6) is about 380 calories, with 28 g protein, 32 g carbohydrate and 16 g fat, plus 7 g fiber and 740 mg sodium.

Can I freeze Stew Peas?

It is not a good candidate. Refrigerate what is left of Stew Peas within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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