Christmas meat stew with green peas
8 servings
380 minutes
Christmas meat stew with green peas is a true embodiment of coziness and festive spirit in Austrian cuisine. This dish has a rich history, prepared for family gatherings on snowy winter evenings for centuries. Thick and aromatic, it fills the home with warmth and a delightful blend of flavors—tender beef soaked in a rich tomato sauce with hints of red wine, while the delicate green peas add freshness and a light sweetness. Spicy herbs—thyme, rosemary, and marjoram—enhance the flavor palette, making the stew a true gastronomic masterpiece. Slow cooking in the oven allows the ingredients to fully develop their flavors, creating a perfectly harmonious taste. This dish pairs wonderfully with rustic bread or creamy mashed potatoes, filling the meal with coziness and Christmas magic.
1
Cut the meat into small cubes.
- Beef: 1.2 kg
2
Preheat the oven to 120 degrees.
3
In a fireproof pot, place meat, tomatoes, chopped celery, sliced carrots, diced potatoes, onions, and tapioca. Crumble the broth cubes and sprinkle with herbs. Add red wine and mix well. Cover with a lid.
- Beef: 1.2 kg
- Canned tomatoes: 800 g
- Chopped celery stalk: 1 glass
- Potato: 3 pieces
- Carrot: 4 pieces
- Onion: 3 heads
- Tapioca (pearls): 3.5 tablespoons
- Beef stock cube: 2 pieces
- Dried thyme: 0.1 teaspoon
- Dried rosemary: 0.1 teaspoon
- Dried marjoram: 0.1 teaspoon
- Dry red wine: 0.3 glass
4
Place in the oven for 5-6 hours, adding peas half an hour before it's done.
- Frozen green peas: 300 g