Peas and Carrots Stew

Name: Peas and Carrots Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 pound chuck beef; 2 tablespoons olive oil; 1 teaspoon 7 Spice; 1 small onion; 3 garlic cloves; 1/4 cup fresh cilantro; 2 ounce can tomato sauce; 3 tomatoes; 4 cups water; 3 cups frozen peas; 1 cup frozen carrots

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5.0

246 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
267 kcal
Course
Main Course
Cuisine
Mediterranean, Middle Eastern

Peas and Carrots Stew

Xia Schmidt

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If you're looking for new vegetable beef stews to try, this Lebanese inspired Peas and Carrots Stew (we call them yakhneh) is hearty, nutritious and utterly comforting.

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Ingredients

Servings

1 pound chuck beef trimmed and cut into inch cubes
2 tablespoons olive oil divided
1 teaspoon 7 Spice
1 small onion chopped (optional)
3 garlic cloves minced
1/4 cup fresh cilantro chopped
2 ounce can tomato sauce
3 tomatoes diced
4 cups water
3 cups frozen peas
1 cup frozen carrots or 1-2 carrot sticks, chopped

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Instructions

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.
In the same pot, add the onions, garlic and cilantro cook for about 2-3 minutes until fragrant.
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. Return the cooked beef to the pot along with peas and carrots. Lower heat and simmer for 30-45 minutes until sauce thickens.
Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

Equipments used:

Notes

Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days. You can also freeze the stew and it will keep for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of tomato sauce, you can use canned diced tomatoes or 6 ounces of tomato paste with 2 cups of water.
Instead of 7 Spice, you can substitute any mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom and cinnamon
To make it vegan, just leave the beef out. You can add other vegetables like potatoes, cauliflower, eggplant or zucchini.

Nutrition Information

Show Details

Calories 267kcal (13%) Carbohydrates 17g (6%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 52mg (17%) Sodium 91mg (4%) Potassium 681mg (19%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 4785IU (96%) Vitamin C 41mg (46%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 267 kcal

% Daily Value*

Calories	267kcal	13%
Carbohydrates	17g	6%
Protein	20g	40%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	52mg	17%
Sodium	91mg	4%
Potassium	681mg	14%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	4785IU	96%
Vitamin C	41mg	46%
Calcium	51mg	5%
Iron	3mg	17%