Peas and Carrots Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
267 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Peas and Carrots Stew
Description
Peas and Carrots Stew is a savory meat stew combining bite-sized beef cubes with frozen peas and carrots cooked in a lightly spiced tomato sauce. The beef is first seared to develop flavor and sealed to retain juices, then cooked along with onion, garlic, cilantro, and fresh tomatoes to create a rich broth. A distinctive 7 spice seasoning adds warmth and depth without overwhelming the dish. After simmering until tender, the stew develops a thickened sauce that coats the vegetables and meat.
The texture balances the tender chunks of beef with the soft yet distinct bites of peas and carrots, enhanced by fresh cilantro's herbaceous notes. This stew is intended to be served over traditional Arabic rice pilaf, making it practical as a wholesome, filling dinner.
Leftover stew can be refrigerated for up to four days or frozen for three months. Substitutions such as canned diced tomatoes or tomato paste for the tomato sauce, or variations of the spice blend, can be used to adjust flavors subtly. Omitting beef and adding other vegetables enables a vegan version. The recipe’s method includes deglazing the pan and simmering to concentrate flavors and thicken the sauce.
Ingredients
- 1 pound chuck beef trimmed and cut into inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon 7 spice seasoning
- 1 onion chopped (optional, small
- 3 garlic minced, cloves
- 1/4 cup cilantro chopped, fresh
- 2 ounce tomato sauce canned
- 3 tomato diced
- 4 cups water
- 3 cups peas frozen
- 1 cup carrot or 1-2 carrot sticks, chopped, frozen
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.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- You can substitute canned diced tomatoes or tomato paste with water for the tomato sauce.
- In place of 7 Spice, a mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom, and cinnamon can be used.
- To make a vegan version, omit beef and add vegetables like potatoes, cauliflower, eggplant, or zucchini.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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