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Heavenly Beef and Peas

This idea was inspired by a slow-cooker recipe I’ve been told of, called Butter Beef. Butter Beef is apparently no more than stew beef combined with a stick of butter and a packet of onion soup mix, slow-cooked until fall-apart tender. I’ve yet to try this Butter Beef idea, but it’s the sort of simple dish you can practically taste just by thinking of. Slow-cooked beef in butter? Seriously tempting.

So, I began with visions of beef and butter in mind. Hey, I never claimed this was a low-fat, diet-friendly recipe blog! A fresh, chopped onion for flavor, along with a touch of tomato sauce and luscious cream blend together to form a rich, heavenly sauce which perfectly envelops the tender chunks of slow-cooked beef.

Slow-cooked, creamy, comforting, melt-in-your-mouth deliciousness. Heavenly Beef.

Heavenly Beef and Peas


  • 1 1/2 pounds Stew Beef
  • 1 small Onion, chopped
  • 6 Tablespoons Butter, divided
  • 1 cup Tomato Sauce
  • 1 cup Light Cream
  • 1 cup Frozen Peas
  • Salt and Pepper


Preheat oven to 300 degrees.

In a large dutch oven or oven-safe pan with a tight fitting lid, melt 2 Tablespoons of the butter over medium heat. Add the onion and cook for about 3 minutes. Season the beef with a bit of salt and pepper. Add the beef to the pan and cook for 3-5 minutes until lightly browned on all sides. Add the remaining butter and tomato sauce. Stir to combine. Cover and place on the middle rack of the oven. Cook for 2 1/2 hours. Remove the cover and stir in the peas and cream. Turn the heat up to 375 degrees. Cook for 15 minutes uncovered, until the peas are cooked and the sauce has slightly thickened. Season with salt and pepper, as desired. About 1/2 – 1 teaspoon of salt should do the trick.

Serve over rice or hot, buttered noodles.


8 responses »

  1. This sounds fabulous and so easy.
    🙂 Mandy

  2. This looks like something I would love, and so easy! Do you think a crockpot would work, if I browned the beef first on the stove-top?

    • I definitely think it would work in a crockpot…it would have essentially the same tenderizing effect as it gets from the low and slow oven cooking. Enjoy!

      • This was so good and everyone LOVED it, and I have 3 young children. It was all gone- I will have to make it again. Because I used the crockpot, the sauce didn’t turn out as nice and thick as yours, so I think I will try it in the oven next time. But it was still so good!

      • Glad it was enjoyed! Another idea, if you want to keep using the crockpot, is to simmer the sauce for a few minutes after everything is cooked. Once the cream gets up to a simmer, it should thicken up nicely!

      • Michelle Olson

        How long do you think it would need to cook in a crockpot on low?

      • Hi there,
        I don’t use my crockpot often enough to give you a definitive answer, but my best guess is that 7-8 hours on low would do the trick!

  3. What a good idea- I bet that would work really well. 🙂


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The Gourmand Mom

Good food, seasoned with a dash of life

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