Petits Pois au Bœuf

Ingredients

• 1 kg / 2.2 lb chuck steak
• 7.5 dl water
• 3 yellow onions, chopped
• 8 garlic cloves, minced
• 5 tbsp cooking oil
• 2.5 tbsp white wine vinegar
• 1.5 tbsp sweet chili sauce
• 1.5 meat bouillon cube
• 1.5 tbsp Dijon mustard
• 1.5 tsp dried thyme
• 1.5 tsp chili powder
• 600 g frozen green peas
• 1.5 tsp salt
• 2 ml black pepper
• bred and optional fluffy riced potatoes (using potato ricer) to serve with the casserole.

Equipment

• Enameled or Bare Cast Iron Dutch oven

Instructions

1. Cut the meat into 2 - 3 cm pieces.
2. Brown the meat in cooking oil over medium heat in a cast iron Dutch oven.
3. Add onion and garlic and cook for a few more minutes.
4. Add water, vinegar, sweet chili, bouillon cube, mustard, thyme, chili, salt and pepper. Bring to a simmer and let it simmer for about 1 1/2 - 2 hours until the meat is tender.
5. Add the peas and let it simmer for about more 5 minutes.
6. Taste with salt, pepper, and chili.
7. Serve with bread and for example riced potatoes.

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