Romanian Green Pea Stew with Dill and Tomato Recipe

Romanian green pea stew, often called mâncare de mazăre, is a home-style dish of peas simmered with onion, carrots, tomato, and dill. This meatless version has a lightly thickened, savory sauce and is served warm with bread, polenta, or potatoes; family recipes vary in how they season and thicken it.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and cut into small dice, about 1 cup (160 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
2 tablespoons (32 g) tomato paste
1 teaspoon (2 g) sweet paprika
1 tablespoon (8 g) all-purpose flour
1 cup (240 g) crushed tomatoes or passata
1½ cups (355 ml) vegetable stock or water
1½ pounds (680 g) frozen green peas, no need to thaw
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
¼ cup (10 g) finely chopped fresh dill, plus a little extra for serving
1 teaspoon (5 ml) lemon juice, optional

Instructions

Prepare the vegetables. Dice the onion and carrots, mince the garlic, and chop the dill. Measure the remaining ingredients before you start cooking; this keeps the flour and paprika from sitting in the hot pan while you search for the next ingredient.
Soften the onion and carrots. Set a medium Dutch oven or heavy saucepan over medium heat and add the oil. When it shimmers, stir in the onion and carrots. Cook for 8 minutes, stirring regularly, until the onion looks translucent and the carrot pieces are beginning to soften. Lower the heat if the onion starts to brown sharply.
Build the tomato base. Add the garlic, tomato paste, and paprika. Stir for 1 minute, just until fragrant. Sprinkle in the flour and stir for another minute so it coats the vegetables and loses its raw flour smell. Avoid letting the garlic or paprika scorch, which can make the sauce taste bitter.
Simmer the sauce. Pour in the crushed tomatoes and stock, scraping the bottom of the pot to loosen any browned bits. Stir until the flour is evenly dispersed, bring the mixture to a gentle simmer, and cook uncovered for 10 minutes. Stir once or twice. The sauce should look smooth and slightly thickened, while the carrots become nearly tender.
Cook the peas. Add the frozen peas, salt, and black pepper. Stir, return the pot to a gentle simmer, and cook uncovered for 8 minutes, stirring once or twice. The peas should be hot and tender but still hold their shape. If the stew bubbles vigorously, reduce the heat; hard boiling can break up peas and make the sauce less fresh-tasting.
Finish and adjust. Fold in the chopped dill and simmer for 2 minutes. Taste a pea and the sauce, then adjust the salt and pepper. Add the optional lemon juice if you want a brighter finish. Let the pot stand off the heat for 2 minutes before serving; the sauce will settle and thicken slightly as it cools.

Tips

Choose the right peas. Frozen peas are convenient and cook quickly without needing to be thawed. If using fresh shelled peas, start checking them after 12 minutes; depending on their size and maturity, they may need 12–18 minutes to become tender. Add a splash of stock or water if the pot gets dry before they are done.
Keep the sauce gently simmering. A slow bubble gives the carrots and peas time to soften without turning the peas mushy. If the stew gets thicker than you like, stir in warm water or stock a tablespoon or two at a time. If it seems thin, simmer it uncovered for a few extra minutes rather than adding more flour at the end.
Use fresh dill when possible. Dill is a defining flavor in many versions of this stew, and fresh dill gives the sauce a clean, herbal finish. If you only have dried dill, use 2 teaspoons (about 2 g), add it with the tomatoes, and expect a less vivid flavor. Parsley is another workable substitute, though it changes the character of the dish.
Make a gluten-free or flour-free pot. Replace the all-purpose flour with a 1:1 gluten-free flour blend, or leave it out and simmer the stew uncovered until it reaches your preferred consistency. Without flour, the sauce will be lighter and less velvety. Check that your stock is gluten-free if that matters for your meal.

Serving Suggestions

Serve the stew in shallow bowls while it is hot, making sure each portion gets plenty of sauce as well as peas and carrots. Crusty bread is useful for scooping up the tomato-dill gravy, while soft polenta or plain boiled potatoes make the meal more substantial. For a Romanian-inspired table, mamaliga—Romanian cornmeal porridge, similar to polenta—is a natural accompaniment, though ordinary polenta works well if mamaliga is not familiar or available.

A crisp green salad, sliced cucumber, or pickled vegetables offers a fresh contrast to the soft, gently sweet peas. A spoonful of sour cream or plain yogurt can be added at the table for a creamy, tangy note, but it is optional. If serving the stew as part of a larger meal, keep the other sides simply seasoned so they do not compete with the dill and tomato.

Variations

Romanian home-style pea stews vary from kitchen to kitchen. Some are more tomato-forward, some include more dill, and some use a little flour to give the sauce body. For a more pronounced tomato flavor, use 1½ cups (360 g) crushed tomatoes and reduce the stock to 1 cup (240 ml); the result will taste tangier and have a thicker, more tomato-rich sauce. For a lighter, less tomato-focused version, use ¾ cup (180 g) tomatoes and add an extra ¼ cup (60 ml) stock.

To make the dish with meat, brown 8 ounces (225 g) of diced smoked sausage before adding the onion, then continue with the recipe. This makes the stew richer and saltier, so taste before adding the full amount of salt. For a milder variation, stir in ½ cup (75 g) diced red bell pepper with the carrots; it adds sweetness and color. You can also add 1 cup (150 g) diced potatoes with the stock, but cook the sauce until the potatoes are tender before adding the peas so the peas do not overcook.

If fresh dill is unavailable, flat-leaf parsley gives a pleasant but less distinctive herbal finish. A small pinch of dried thyme can add warmth, though it moves the flavor away from the dill-led version. Keep substitutions modest at first, taste near the end, and adjust the seasoning once the peas have released some of their sweetness into the sauce.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a shallow, airtight container within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. The peas may soften a little as they sit, but the sauce usually becomes more cohesive and remains suitable for another meal. Store bread, polenta, or other accompaniments separately so they do not absorb the sauce.

Reheat only the portion you plan to eat. Warm it in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; add a splash of water or stock if the sauce has thickened in the refrigerator. You can also microwave a covered portion in short intervals, stirring between intervals for even heating. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, and do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use canned peas instead of frozen peas?

Yes. Drain and rinse about 3 cans (15 ounces/425 g each) of peas, then add them near the end and simmer for only 3–4 minutes, just long enough to heat them through. Canned peas are already soft, so adding them at the same time as frozen peas and cooking for 8 minutes can make them fall apart. They may also contain salt, so season the stew after tasting.

Can I make Romanian green pea stew ahead?

Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently with a small splash of water or stock, and stir in a little fresh dill just before serving if you want to restore its herbal aroma. The peas may be softer the next day, so use a gentle simmer rather than boiling the reheated stew hard.

Why is my pea stew watery?

The sauce may not have simmered long enough, or the peas may have released extra water as they thawed in the pot. Simmer uncovered for a few minutes, stirring gently, and let the stew stand briefly before serving. If it is still thinner than you prefer, mash a small spoonful of peas against the side of the pot and stir them back in; this thickens the sauce without adding extra flour.

Can I make it without tomato paste?

Yes. Leave out the paste and continue with the crushed tomatoes. The stew will have a milder, less concentrated tomato flavor, and its color may be lighter. You can simmer the tomato base for a few extra minutes to reduce it slightly, but keep enough liquid in the pot for the carrots and peas to cook without sticking.

What can I use instead of fresh dill?

Use 2 teaspoons (about 2 g) dried dill in place of the ¼ cup fresh dill, adding it with the tomatoes so it has time to soften and release its flavor. Alternatively, use chopped parsley for a fresh finish, knowing that it will taste different from the dill version. Avoid adding a large amount of dried herbs at once; taste the sauce after simmering and adjust gradually.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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