Caserole beef with peas is a simple but still unique dish that if its done properly can be ideal all year long.

I have to say though that sometimes even if it is simple, i havent honoured it many times on my day to day diet. Its a really light dish that is ideal for your main meal. What i always try to achieve is to make the sauce as thick as possible but also to cook really well the beef. As always whichever part of beef you take it makes a big difference on how this meal will end up.

However, the focus over here for me are the peas, if they are soft and tender you are in for treat

Beef Stew with Peas

500gr of Beef chopped in cubes
1 onion finely cut
1 can of chopped tomatoes
1 small bunch of parsley and dill chopped
2 carrots cut in slices
1 teaspoon of nutmeg
450 gr of peas
Salt and Pepper

Take a deep pot sprinkle some olive oil and put it in medium heat . Add the onions and stir until they become golden.

Throw in the beef and continue stirring until they become brown from all sides . Add the carrots and pour a bit of water until it covers all the ingredients. Bring it to a boil and let it there for around an hour making sure to add water if it is needed.

Add the tomato juice, nutmeg , sat and pepper and continue boiling it until the sauce is thicken.

Just a bit before its done, add the chopped, dill and parsley.