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Beef with Peas

This recipe for Beef with Peas has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This is a lovely seasonal dish and is perfect for cool summer evenings. Enjoy with a chilled glass of white wine and the leftovers can be eaten the next day with lots of fresh bread to mop up the sauce.

Ingredients for Beef with Peas

750g stewing beef
2 onions
3 cloves garlic
Glass white wine
200g fresh peas or fresh frozen
Sweet paprika
Medium red pepper
Salt and pepper

How to make Beef with Peas

  • Cut the beef into bite sized chunks and place into a large bowl. Peel and crush the garlic, mix with the beef and leave in the fridge for about an hour.
  • Season the beef with a little salt and pepper then heat some olive oil in a casserole dish (an earthenware cazuela is ideal) and brown the beef.
  • Remove the beef with a slotted spoon and set aside. Use the same oil to brown the chopped onion. Then add the meat again and add a teaspoon of sweet paprika, half a glass of white wine and a dash of brandy.
  • Mix well, lower the heat and cook slowly for an hour or so until the beef is tender.
  • Blanch the peas in boiling water for a few minutes, drain and refresh.
  • Add the peas and cook for another 5 minutes or so.
  • Serve with thin strips of red pepper and boiled potatoes on the side.

Beef with Peas

Orce Serrano Hams

Published with permission of Orce Serrano Hams