Carrots Peas Stew (Print Version)
# Ingredients:
→ Protein
01 -
1 pound beef chuck, cleaned and cut into 1-inch chunks
→ Core Ingredients
02 -
2 tablespoons olive oil (split in half)
03 -
1 teaspoon 7 Spice mix
04 -
1 small onion, optional, finely chopped
05 -
3 garlic cloves, finely minced
06 -
1/4 cup cilantro leaves, chopped (plus extra for topping)
07 -
2 cans (15 oz each) of tomato sauce
08 -
3 tomatoes, roughly chopped
09 -
4 cups hot water
→ Veggies
10 -
3 cups of frozen peas
11 -
1 cup frozen chopped carrots (or 1-2 fresh sticks, diced)
→ To Serve
12 -
Arabic-style rice pilaf
13 -
Extra cilantro leaves for sprinkling
# Instructions:
01 -
Heat some olive oil over medium-high in a sturdy pan. Sprinkle salt, pepper, and 7 Spice on the beef. Let it brown for 5-7 minutes, turning so it gets color on all sides. Take it out of the pan but leave behind the leftover oil and juices.
02 -
Toss the onion, garlic, and cilantro into the same pot. Stir them around for 2-3 minutes until they start smelling amazing.
03 -
Pour in the tomato sauce, scraping up bits stuck to the pan. Add the tomatoes and boiling water, then bring everything to a rolling boil.
04 -
Put the browned beef back into the pot along with peas and carrots. Lower the stove to a simmer and cook for around 30-45 minutes until the sauce thickens up nicely.
05 -
Spoon over some Arabic rice pilaf and sprinkle with extra cilantro leaves before serving.
# Notes:
01 -
This hearty and comforting peas and carrots dish, called yakhneh, has Lebanese roots and is filled with goodness.
02 -
Leftovers keep fresh for up to 4 days in an airtight container in the fridge or up to 3 months in the freezer.
03 -
Canned diced tomatoes or 6 oz tomato paste mixed with 2 cups water work perfectly in place of tomato sauce.
04 -
If you’re out of 7 Spice, mix up a pinch of paprika, cumin, coriander, cloves, nutmeg, cardamom, and cinnamon instead.
05 -
For a vegan version, skip the beef and add more vegetables like cauliflower, zucchini, eggplant, or potatoes.