Trio of meat and pea stew
Trio of meat and pea stew

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, trio of meat and pea stew. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Trio of meat and pea stew is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Trio of meat and pea stew is something that I have loved my whole life.

Strain the mixture into the stew. A simple everyday minced meat and peas stew recipe šŸ“ Very easy to prepare and very delicious. Pocket friendly and easy to purchase ingredients.

To get started with this recipe, we must prepare a few components. You can have trio of meat and pea stew using 9 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Trio of meat and pea stew:
  1. Prepare 500 g mixed meat
  2. Prepare 200 g or so of frozen peas
  3. Get Carrots, onions and celery
  4. Prepare 100 ml stock
  5. Make ready Glug of wine
  6. Prepare Spoonful tomato passata
  7. Take Rosemary
  8. Make ready Salt and pepper
  9. Take Olive oil

On a wooden table Stew of meat, cabbage and potatoes. Clean the mushrooms by rubbing with a damp towel, then quarter. Brown the meat in a pan in hot oil. Saute the carrots, onions and garlic in the meat drippings.

Instructions to make Trio of meat and pea stew:
  1. Chop and fry carrots, onions and celery in a little oil. Add rosemary. Add meat and brown. Add a glug of wine and let it evaporate
  2. Add stock and passata. Salt and pepper. Cook for about 40 mins. Add peas, cook for a further 10-15 serve with bread :)

Stir in the tomato paste, then add the dry red wine. Seitan gives this hearty stew a "meaty" texture. Prepared seitan is readily available in most natural foods stores as well as a growing number of supermarkets. Once the vegetables are done, use the back of a wooden spoon to mash enough of the potatoes to thicken the base of the stew. Meat in Nikujaga has to be beef (at least I believe that).

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