A hearty hug in a bowl
This beef and Carlin pea casserole is comfort food personified.
- Prep Time: 10 mins
- Cook Time: 1.5 – 2 hours
- Serves: 4 – 6
- Difficulty: easy
- Ideal for: midweek meal (bath cook), family, crowd-pleaser
Beef and Carlin pea casserole: A hug in a bowl
There’s nothing quite like a rich, slow-cooked casserole on a chilly day.
It’s comfort food at its finest—deeply savory, soul-warming, and packed with hearty goodness.
Today, we’re diving into a lesser-known gem: beef and Carlin pea casserole.
This dish brings together the robust flavours of slow-braised beef with the nutty, earthy taste of Carlin peas, making for a truly satisfying meal.
What are Carlin peas?
Carlin peas, also known as black peas, maple peas, or even parched peas, are a traditional pulse in the UK, especially in the North.
These small but mighty legumes have been enjoyed for centuries, often served with vinegar as a simple snack.
They have a wonderfully firm texture even after cooking, making them a perfect addition to stews, where they hold their shape and add a subtle nuttiness to the broth.
Carlin peas have a rich history.
In Northern England, they’re linked to “Carlin Sunday,” a regional tradition in the weeks leading up to Easter, where they were eaten as a staple food.
They’re packed with protein and fibre, making them an excellent, nutritious addition to slow-cooked dishes like this stew.
Stew, casserole, or cassoulet?
When it comes to slow-cooked dishes, people often use terms like stew, casserole, and cassoulet interchangeably. But they’re actually quite different!
- Stew: This is all about slow simmering. The ingredients are cooked in a liquid (such as stock, wine, or a combination) on the stovetop or in the oven, creating a rich, thickened broth. The liquid remains a key component of the dish, and everything is cooked together for hours until tender and deeply flavoured.
- Casserole: A casserole, on the other hand, tends to have less liquid. It’s baked in the oven, where the heat surrounds the dish, leading to a thicker, almost gravy-like consistency. The term “casserole” can also refer to the dish it’s cooked in—a deep, oven-safe dish perfect for slow-cooked meals.
- Cassoulet: A cassoulet is a specific type of slow-cooked dish with French origins, particularly from the southwest region. It traditionally features white beans, meats like duck, sausage, and pork, and a slow-cooked, almost stew-like consistency. What sets it apart is that it’s often finished with a golden crust on top, achieved by baking it uncovered.
So, while beef and Carlin pea casserole fits squarely into the casserole category, you could easily tweak it into a stew by cooking it on the stove-top.
But no matter how you make it, the result is the same—pure comfort in every bite.
The joy of slow cooking
Beef and Carlin pea casserole
Pair this stew with some crusty bread to mop up the broth, or serve it with a side of buttery mashed potatoes for the ultimate winter warmer.
However you enjoy it, one thing’s for sure: this dish is a hug in a bowl, perfect for bringing a little warmth to even the coldest days.
For more great slow cooking ideas, visit here
References:
Beef and Carlin pea casserole
Ingredients
- 800 – 1000 g braising beef (grass-fed_
- 400 g Carlin peas, drained
- 1 tsp Fava bean umami paste
- 1 ltr beef stock
- 2 – 3 onions, chopped,
- 5 garlic cloves, chopped
- bunch of fresh rosemary
- 4 bay leaves
- 2 leeks, chopped
Instructions
- Season the beef with salt and ground pepper.In a large casserole dish, placed over a high heat with a little oil, caramelise the beef – you may need to do it in batches to avoid over-crowding. Once the beef has been browned add the onions and garlic and sweat down for about 10 minutes.Add the rosemary and bay leaves, then the beed stock and umami paste, stir in, then place into the oven at 140C for approx 1.5 hours.
- After 1.5 hours, take the dish out of the oven and add the Carlin peas to the casserole (you may want to top up with a little more stock or water) and any extra vegetables such as leeks.Cook for another 30 minutes on the stove top on a medium-low heat, or until the peas are just tender.
- Serve in bowls.
Notes
