Peas and Carrots Stew (Print Version)
# Ingredients:
→ Meat
01 -
1 pound chuck beef, trimmed and cut into inch cubes
→ Base Ingredients
02 -
2 tablespoons olive oil, divided
03 -
1 teaspoon 7 Spice
04 -
1 small onion, chopped (optional)
05 -
3 garlic cloves, minced
06 -
1/4 cup fresh cilantro, chopped (plus more for garnish)
07 -
2 (15 ounce) cans tomato sauce
08 -
3 tomatoes, diced
09 -
4 cups water
→ Vegetables
10 -
3 cups frozen peas
11 -
1 cup frozen carrots (or 1-2 carrot sticks, chopped)
→ For Serving
12 -
Traditional Arabic rice pilaf
13 -
Fresh cilantro for garnish
# Instructions:
01 -
In a heavy bottomed saute pan over medium-high heat, heat the olive oil, then add the beef, season with 7 Spice, salt and pepper. Sear for 5-7 minutes until the meat is browned on the outside. Remove and set aside, keep any oil and juices in the pan.
02 -
In the same pot, add the onions, garlic and cilantro. Cook for about 2-3 minutes until fragrant.
03 -
Add the tomato sauce and deglaze the pot. Then add fresh tomatoes and 4 cups of boiling water to the pot and bring to a boil.
04 -
Return the cooked beef to the pot along with peas and carrots. Lower heat and simmer for 30-45 minutes until sauce thickens.
05 -
Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
# Notes:
01 -
This Lebanese inspired Peas and Carrots Stew (called yakhneh) is hearty, nutritious and utterly comforting.
02 -
Storage: Keep any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew for up to 3 months.
03 -
Instead of tomato sauce, you can use canned diced tomatoes or 6 ounces of tomato paste with 2 cups of water.
04 -
Instead of 7 Spice, you can substitute any mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom and cinnamon.
05 -
To make it vegan, just leave the beef out. You can add other vegetables like potatoes, cauliflower, eggplant or zucchini.