Peas and Carrots Stew
5/5
Ingredients: Red Meat
Servings: Main
Cooking: 10 Minutes
Preparation: 30 Minutes
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Peas and Carrots Stew
5/5
Ingredients :
- 1 pound chuck beef trimmed and cut into inch cubes
- 2 tablespoons Mahram olive oil divided
- 1 teaspoon 7 Spice
- 1 small onion chopped (optional)
- 3 garlic cloves minced
- 1/4 cup fresh cilantro chopped
- 1 jar Mahram tomato puree
- 3 tomatoes diced
- 4 cups water
- 3 cups mahram green peas can
- 1 cup frozen carrots or 1-2 carrot sticks, chopped
Preparations :
- 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 puree 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.
Mahram products used :
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