weeknight gourmet

Category : Soups, Stews, Chilis

Slow-Cooker Cajun Stew

Here’s a great slow cooker recipe — Cajun stew with andouille sausage and shrimp.  The dish has great flavor and a mild heat from the sausage and cayenne pepper.

Like my favorite slow cooker recipes, this one requires little prep work — only a bit of chopping.

A few notes: I used fresh andouille but I’d recommend smoked.  It will be easier to slice and will stay together through the cooking process better than fresh.  Serve the stew with some rice or quinoa as a side.  Don’t forget the okra like I did (oops!).  The dish was still tasty without the okra but I’m sure it would have been a nice add.


Slow-Cooker Cajun Stew
Everyday Food

  • ⅔ pound andouille or kielbasa, sliced into ½-inch-thick rounds
  • 1 red onion, sliced into wedges
  • 2 garlic cloves, minced
  • 2 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup water
  • ¼ teaspoon cayenne pepper
  • Coarse salt
  • ½ pound large shrimp, peeled and deveined
  • 2 cups frozen sliced okra, thawed
  • Cooked rice for serving

In a 5- to 6-quart slow cooker, place sausage, onion, garlic, celery and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, ½ cup water and cayenne; season with salt.

Cover and cook until vegetables are tender, 3 ½ hours on high or 7 hours on low. Add shrimp and okra, then cover and cook until shrimp are opaque throughout, 30 minutes on high or 1 hour on low.

To serve, scoop spoonful of rice into individual serving bowls and place stew on top.

Serves 4.

Cheesy Yum! Lasagna Soup

I found this recipe on Pinterest!  Pinterest is basically an online bulletin board that allows you to “pin” and categorize things you like across the web.  You can follow people and see their pins and can follow categories you might be interested (e.g., food). I’m finding Pinterest is a great way to organize recipes I’m interested in making.  I love how visual it is — much more effective than bookmarks when I’m trying to decide what to cook.

This recipe, as its title implies, basically tastes like lasagna.  It is a tomato, sausage and pasta soup but has something the recipe author calls “cheesy yum” on the bottom of the bowl which is a mixture of ricotta, parmesan, and shredded mozzarella.  When you mix the soup with the cheesy yum it looks and tastes like lasagna filling.  Delish!

You can lighten the dish up a bit with turkey sausage, whole wheat pasta, and part-skim ricotta.

I will definitely be making this again!

Lasagna Soup
A Farm Girl’s Dabbles

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

Cold Weather Cooking: Tortilla Meatball Soup

I know I was extolling the virtues of the Barefoot Contessa’s Tortilla Soup not that long ago but I think I love this meatball tortilla soup from Cooking Light even more!

The soup has so much flavor from the roasted jalapeños, roasted red peppers, and chipotle peppers in adobo sauce.

Just a few notes: I used frozen corn I defrosted and then roasted.  I had some leftover Yukon gold potatoes so I used those rather than red-skinned potatoes.  Lastly, I used chicken stock which I think added some richness to the broth.  If you want to lighten the recipe, try ground dark turkey meat.

The soup was great the next day — I added a little more chicken stock to get a couple more bowls out of the leftovers.

The soup definitely is spicy so it is perfect for keeping you warm on frigid day like today!

Tortilla Meatball Soup
Cooking Light

  • 2 jalapeño peppers
  • 1 red bell pepper
  • 2 ears corn on the cob
  • 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 6 garlic cloves, minced and divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound ground sirloin
  • 1 large egg, lightly beaten
  • 1 chipotle chile, canned in adobo sauce, minced
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cups (3/4-inch) cubed red potatoes
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro

Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.

Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Turkey & Bean Chili

As you have probably surmised by now, I love chili!   The other day I wanted to make a chili that Charlotte could try; so, my go-to turkey chili which is super spicy did not fit the bill.  I found this recipe in my new Real Simple cookbook and it was a hit!  Much milder than what I usually cook which was perfect for Charlotte.  And, I just needed to add a few dashes of Cholula to my bowl for a bit of a kick.

The recipe seem very heavy on the beans relative to the turkey — it calls for 1/2 pound of ground turkey and 2 cans of kidney beans.  I upped the turkey to 1 pound.  If you increase the turkey to a full pound, you might up the chili powder and cumin a bit.

In the last few minutes of cooking, I added frozen corn for some color, crunch, and additional flavor.  Serve with avocado, shredded cheese, and sour cream.

Overall, the chili was tasty and a nice change of pace from my usual turkey chili.

Turkey & Bean Chili
Real Simple

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound ground turkey (preferably dark meat)
  • 2 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans kidney beans, rinsed
  • kosher salt and black pepper
  • 1/4 cup reduced-fat sour cream
  • cilantro sprigs, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.  Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.  Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.

Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.

Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.

Serve the chili with the sour cream and cilantro.

Mexican Chicken Soup

My mother has been raving about this Barefoot Contessa recipe for some time.  The cool fall weather prompted me to finally make it!

This Mexican Chicken Soup — often called Tortilla Soup — has great flavor from the tomato, jalapeno, cumin, and coriander.  Tortilla strips actually serve to thicken the soup.

Just like her chicken salad recipes, the Barefoot Contessa roasts and then shreds bone-in, skin-on chicken breasts.  The chicken turns out so moist and delicious.

Don’t forget the garnishes — avocado, shredded cheese, and crushed tortilla chips.

I served the soup with a simple cheese quesadilla for a delicious dinner!  There is some leftover soup in our freezer.  Looking forward to having it on a cold evening!

Mexican Chicken Soup
Barefoot Contessa

  •    4 split (2 whole) chicken breasts, bone in, skin on
  •     Good olive oil
  •     Kosher salt and freshly ground black pepper
  •     2 cups chopped onions (2 onions)
  •     1 cup chopped celery (2 stalks)
  •     2 cups chopped carrots (4 carrots)
  •     4 large cloves garlic, chopped
  •     2 1/2 quarts chicken stock, preferably homemade
  •     1 (28-ounce) can whole tomatoes in puree, crushed
  •     2 to 4 jalapeno peppers, seeded and minced
  •     1 teaspoon ground cumin
  •     1 teaspoon ground coriander seed
  •     1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  •     6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Fall Stews: Spicy Sausage, Escarole & White Bean

Here is a super quick and delicious fall meal!  This white bean and sausage stew requires few ingredients and only one pot so it is perfect for weeknight cooking.

To lighten the dish up, try turkey sausage instead of pork sausage.

Also, the recipe calls for escarole but you can use your favorite green or whatever you have in the fridge — I made the recipe with kale.  Spinach would be tasty as well (though it wouldn’t need to cook quite as long as kale or escarole).

If you want to spice up the dish more, add some red pepper flakes for an extra kick!

Be sure to serve with crusty bread and plenty of Parmigiano-Reggiano!

Spicy Sausage, Escarole & White Bean Stew
Fine Cooking

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Ooh la la: French Onion Soup and Goat Cheese Salad

Tim and I both love a good French bistro or brasserie.  In case you are not sure of the difference, here’s an explanation from Wikipedia:

In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. When used in English, the term bistro usually indicates either a fast casual dining restaurant with a European-influenced menu or a cafés with a larger menu of food.

Regardless of whether it is the more casual bistro or the brasserie, casual French dining used to be a staple of ours before having Charlotte.  In our neighborhood we have the amazing Pastis just a couple of blocks away.  Even when we do have a babysitter, the long wait at Pastis doesn’t usually fit our schedule.  And, while they do deliver, it’s jut not as good.

I love many of their dishes but they have a delicious French onion soup and a wonderful warm goat cheese salad.  Last night’s dinner was my attempt to have a little taste of Pastis (and Paris) at our kitchen table.

I was skeptical of this onion soup recipe because it only takes 40 minutes and you saute chopped onions (as opposed to sliced) in a dry non-stick skillet.  But the recipe was very tasty!  I definitely needed to add some salt and pepper after the soup reduced.  I used Applejack brandy and Gruyere cheese.  How bad can anything be when topped with a baguette slice and melted cheese!  And, I actually forgot to add the butter so perhaps it would have even been better!

For the goat cheese salad I just sliced some goat cheese and then coated the slices in breadcrumbs.  The breaded goat cheese cooked in a small frying pan for a couple of minutes per side to brown the breadcrumbs and warm the cheese.  The green salad was dressed in a simple vinaigrette of red wine vinegar, extra virgin olive oil, Dijon mustard, and salt and pepper.

Our delicious dinner, along with a tasty Côtes du Rhône, gave us a little taste of France right here in apartment 104.

French Onion Soup
Bon Appetit

  • 2 medium onions, finely chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon Calvados, Applejack, or other brandy
  • 4 cups low-salt beef stock
  • Kosher salt and freshly ground black pepper
  • 4–8 1/2″-thick slices baguette, cut to fit ramekins
  • 1 cup grated Gruyère or raclette cheese

Special equipment: Four 10-ounces ramekins

Preheat oven to 450°F. Cook onions in a 12″ nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.

Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.

Fall Meals: Beef & Black Bean Chili with Chipotle and Avocado

I love chili!  It is such a satisfying fall and winter meal.  Plus, it usually packs some heat which I love.  And, it usually only requires a single pot!

I was looking for a new chili recipe using ground beef so I could use the remaining ground beef from our half steer.  This Fine Cooking recipe was quick enough for a weeknight meal and had a unique method of pureeing black beans, diced tomatoes, and chipotles in adobo sauce to thicken the chili and provide a wonderful hot smoky flavor.

The red onion, avocado and lime relish that is served on top of the chili is a great addition to the dish (or to any chili or taco recipe).  I used two avocados rather than the one called for in the recipe since Tim and I both love avocado.

I will definitely be making this chili recipe again this fall!

Beef & Black Bean Chili with Chipotle and Avocado
Fine Cooking

  • 3 15-oz. cans black beans, rinsed and drained
  • 1 14-1/2-oz. can diced tomatoes (I used whole tomatoes which worked well)
  • 1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. 85% lean ground beef
  • Kosher salt
  • 1 large red onion, finely diced
  • 1-1/2 Tbs. chili powder
  • 2 tsp. ground cumin
  • 1 lime, juiced
  • 1/2 cup chopped fresh cilantro
  • Freshly ground black pepper
  • 1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

Easiest Beef Stew Ever!

It has been a while since I posted.  I have been cooking but between work, some illness making its way through our family, and taking a much needed vacation, there really hasn’t been much time to devote to my blog.  Hopefully that will change soon!

I made this super easy beef stew a few weeks ago — you basically just throw all the ingredients in a pot, bring to a boil and then put in the oven.  I was a bit skeptical of the recipe because it does not call for you to brown the beef as most stew recipes do.  But the stew was very flavorful, the beef tender, and the veggies perfectly cooked.

Make sure to have some crusty bread for dipping.

Best Beef Stew
Everyday Food

  • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 pound medium onions (about 2), cut into 1-inch chunks
  • 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  • 1 pound carrots, cut into 1 1/2-inch lengths
  • 6 garlic cloves, smashed
  • 2 bay leaves
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil.
Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Comfort Food Classic: Parker's Beef Stew

Last year the way in which our half-steer was butchered left us with a ton of ground beef.  This year, it looks as if we have a TON of stew cubes.  I love Giada’s Beef and Butternut Squash Stew but made that couple of weeks ago.  I decided to look through some Barefoot Contessa recipes because no one does comfort food like she does!

This classic beef stew recipe in unbelievable!  The meat marinades overnight in red wine with some smashed garlic cloves and bay leaves which tenderizes the beef and lends great flavor to the stew.  The sun-dried tomatoes, rosemary, and Worcestershire sauce add some depth to the dish.  And, as a pea lover, I really enjoyed the addition of some frozen peas before serving.

This is my new go-to recipe for a classic beef stew!

Parker’s Beef Stew
Barefoot Contessa

  • 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
  • 1 (750-ml bottle) good red wine
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Good olive oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
  • 1/2 pound white mushrooms, stems discarded and cut in 1/2
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
  • 1 large (or 2 small) branch fresh rosemary
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas


Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you’ll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.