I love this stew because it’s easy, budget-friendly, and full of comforting flavors. It only takes a few minutes of prep, and then the stove (or oven) does the rest. The mix of cumin, cinnamon, and paprika gives it a lovely hint of spice that makes it more interesting than your typical mince dish. It’s perfect for meal prepping, family dinners, or when I want something cozy and satisfying without spending too long in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 2 onions, roughly chopped 4 garlic cloves, finely chopped 500 g (1 lb 2 oz) minced (ground) beef 1 tsp sweet paprika 1 tsp cracked black pepper ½ tsp sea salt flakes ½ tsp ground cumin ¼ tsp ground cinnamon 2 potatoes, peeled and cut into bite-sized pieces 2 carrots, cut into bite-sized pieces 500 g (3¼ cups) frozen peas 2 tbsp tomato paste (concentrated puree) 800 g (28 oz) canned crushed tomatoes 2 cups (500 ml) chicken stock Rice, to serve
Directions
Step 1 I start by heating olive oil in a large, heavy-based frying pan over medium heat. I add the onions and garlic, cooking for about 5 minutes until softened and fragrant.
Step 2 Next, I add the minced beef, breaking it up with a wooden spoon, and cook for 2–3 minutes until browned all over.
Step 3 I stir in the paprika, black pepper, salt, cumin, and cinnamon, letting the spices cook for about a minute to release their flavors.
Step 4 I add the potatoes, carrots, and peas, stirring to coat them in the spice mixture.
Step 5 Then I stir through the tomato paste, followed by the crushed tomatoes and chicken stock. I bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for 40 minutes.
Step 6 After that, I remove the lid and cook for another 20 minutes until the sauce thickens and the vegetables are tender. I serve it hot with steamed rice.
Servings and Timing
This recipe serves 6 people and takes about 1 hour and 20 minutes in total, with just 10 minutes of prep time. It’s perfect for a hearty family dinner or for making ahead to enjoy over a few days.
Variations
Sometimes I like to use lamb mince instead of beef for a richer flavor. I’ve also added chopped celery or parsnip for extra vegetables, or a splash of Worcestershire sauce for more depth. For a lighter version, I replace some of the beef with lentils or chickpeas—it still turns out hearty and delicious. If I’m craving spice, I add a pinch of chili flakes or smoked paprika.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop over low heat. I don’t freeze it since the potatoes and peas can change texture once thawed.
FAQs
Can I make this stew ahead of time?
Yes, I often make it the day before. The flavors deepen overnight, making it even better the next day.
Can I use lamb mince instead of beef?
Absolutely. Lamb mince adds a slightly richer, more robust flavor that works beautifully with the spices.
Can I make this gluten-free?
Yes, just make sure to use a gluten-free chicken stock.
Can I add other vegetables?
Yes, I often toss in celery, zucchini, or mushrooms depending on what I have in the fridge.
Can I freeze this stew?
I don’t recommend freezing it because the potatoes and peas can become mushy after thawing.
What can I serve with this stew?
I love serving it with steamed rice, crusty bread, or even mashed potatoes for extra comfort.
Can I cook it in the oven instead of on the stovetop?
Yes, I can transfer it to an oven-safe dish and bake it covered at 180°C (350°F) for about an hour.
How do I thicken the sauce?
If I want it thicker, I simmer it uncovered a bit longer to reduce the liquid, or mash a few potatoes into the sauce.
Can I make it vegetarian?
Yes, I replace the beef with lentils or plant-based mince and use vegetable stock instead of chicken stock.
What gives the stew its rich flavor?
The combination of paprika, cumin, and cinnamon creates a warm, aromatic base that transforms simple ingredients into a rich, flavorful dish.
Conclusion
This Beef Mince and Pea Stew is one of those humble dishes that always delivers comfort and satisfaction. I love how it turns a few simple pantry staples into a hearty, flavorful meal that warms me from the inside out. Whether I’m feeding the family or just cooking for myself, it’s a timeless recipe that never disappoints.
A hearty, comforting Beef Mince and Pea Stew made with minced beef, peas, potatoes, and carrots simmered in a rich spiced tomato sauce. This cozy dish is full of warmth and flavor, perfect for family dinners or make-ahead meals.
Ingredients
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, finely chopped
500 g (1 lb 2 oz) minced (ground) beef
1 tsp sweet paprika
1 tsp cracked black pepper
½ tsp sea salt flakes
½ tsp ground cumin
¼ tsp ground cinnamon
2 potatoes, peeled and cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
500 g (3¼ cups) frozen peas
2 tbsp tomato paste (concentrated puree)
800 g (28 oz) canned crushed tomatoes
2 cups (500 ml) chicken stock
Steamed rice, to serve
Instructions
Heat olive oil in a large, heavy-based frying pan over medium heat. Add onions and garlic, and sauté for about 5 minutes until softened and fragrant.
Add the minced beef and cook for 2–3 minutes, breaking it up with a wooden spoon, until browned all over.
Stir in paprika, black pepper, salt, cumin, and cinnamon. Cook for 1 minute to release the spices’ aroma.
Add potatoes, carrots, and peas, stirring to coat in the spice mixture.
Stir through tomato paste, then add crushed tomatoes and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
Remove the lid and cook for another 20 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
Serve hot over steamed rice, garnished with fresh herbs if desired.
Notes
For a richer flavor, substitute beef with lamb mince.
Add celery, zucchini, or mushrooms for extra vegetables.
Use lentils or chickpeas for a lighter or vegetarian version.
Add a splash of Worcestershire sauce or smoked paprika for more depth.
Refrigerate leftovers for up to 3 days; reheat gently on the stove or in the microwave.
