Instructions

Defrost peas to room temperature
Sear beef stew in a skillet with butter until golden brown. Transfer to a deep pan.
Season beef with salt and pepper
In the same skillet add sliced carrots, onions and garlic and sweat for 5 minutes
Transfer veggies to the pan with beef and add some water to the bottom
Season additionally with salt to taste, add ginger and seal the pan
Slow cook at 205 for 4 h 45 min
Pan roast sliced radishes in a little oil and season with salt to taste
Add radishes and defrosted peas to the stew 25 minutes before cooking time’s up

This is a recipe by

Kirill Olkhovsky