Beef and Pea Pot

Ingredients

• 600 g beef (from the shoulder)
• 2 carrots
• 3 onions
• 1 Garlic clove
• 150 g green peas
• 150 g fresh mushrooms
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tbsp red wine vinegar
• 600 ml beef stock
• 1 tsp Sweet paprika powder
• 1 tsp turmeric
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped sage
• Salt
• pepper (ground)
• 1 tbsp butter

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite-sized pieces. Peel the carrots, onions, and garlic; chop the carrots into large chunks and finely dice the onions and garlic. Rinse, wash, and drain the peas. Clean and quarter the mushrooms. Heat oil in a pot and sear the meat all over on high heat for 5 minutes. Remove and set aside.

2. 2.

   Sauté the carrots, onions, and garlic in the same fat for another 3 minutes over medium heat; stir in tomato paste, cook 2–3 minutes until it darkens, then deglaze with a splash of stock and vinegar. Add the remaining stock, spices, herbs, season with salt and pepper, return the meat, and simmer on medium heat for 1 to 1½ hours.

3. 3.

   Add the peas 30 minutes before the end of cooking and stir in. In a pan melt butter and sauté the mushrooms for 5 minutes over medium heat, seasoning with salt and pepper; add them 5 minutes before the end of the pot’s cooking time. Taste again and serve.