Croatian Lamb Beef Stew with Green Peas
Experience the hearty and comforting flavors of a traditional *Croatian Lamb Beef Stew with Green Peas*, a soul-warming dish brimming with tender chunks of lamb and beef, sweet green peas, and a medley of aromatic vegetables. This rich and slow-simmered stew is deeply infused with paprika and a savory tomato base, offering a perfect balance of rustic simplicity and bold, savory notes. Perfected with a splash of optional dry white wine and fresh parsley, this classic recipe delivers layers of flavor with every spoonful. Ideal for cozy family dinners or special occasions, this dish pairs beautifully with crusty bread, creamy mashed potatoes, or a bed of polenta. Ready in just over two hours, this Croatian favorite is guaranteed to become a go-to comfort food. Keywords: Croatian stew recipe, lamb and beef stew, green peas stew, hearty comfort food, traditional Croatian dish.
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Recipe Information
Ingredients
- 500 grams lamb shoulder or leg, cubed
- 500 grams beef chuck, cubed
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 units garlic cloves, minced
- 2 medium carrots, sliced
- 2 units celery stalks, diced
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned)
- 750 milliliters beef or vegetable stock
- 125 milliliters dry white wine (optional)
- 2 teaspoons paprika
- 1 unit bay leaf
- 250 grams green peas (fresh or frozen)
- 2 tablespoons fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the lamb and beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the meat and set aside.
In the same pot, add the chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, and diced celery, cooking for an additional 2-3 minutes until aromatic.
Add the tomato paste, stirring well to coat the vegetables, and cook for 1-2 minutes.
Pour in the white wine (if using) and scrape up any browned bits on the bottom of the pot. Allow the wine to reduce by half.
Return the seared meat to the pot, then add the diced tomatoes, beef or vegetable stock, paprika, and bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the green peas to the stew and continue cooking for another 15-20 minutes, or until the peas are tender and the meat is fork-tender.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and stir in the chopped parsley just before serving.
Serve the stew hot with crusty bread or over mashed potatoes, polenta, or rice for a complete meal.
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 6676 mg | 290% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 48.0 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5713 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
