PEAS AND CARROTS STEW
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.
Provided by Yumna Jawad
Categories Entree
Time 40m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 267 kcal, Carbohydrate 17 g, Protein 20 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 91 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
EGYPTIAN VEGAN STEW WITH PEAS AND CARROTS
A satisfying vegan stew, straight from my mom's Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our quality Private Reserve extra virgin olive oil!
Provided by The Mediterranean Dish
Categories Entree/Vegan
Time 30m
Number Of Ingredients 17
Steps:
- Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.
- In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.
- Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.
- Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning. Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it's ready!
- Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)
Nutrition Facts : Calories 268 calories, Sugar 10.8 g, Sodium 884.9 mg, Fat 4.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 16.5 g, Protein 13.9 g, Cholesterol 0 mg
PEAS AND CARROT STEW VEGETARIAN
Make and share this Peas and Carrot Stew Vegetarian recipe from Food.com.
Provided by sonnyu28
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.
- In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.
- Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.
- Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.
- The stew is now ready to be served.
Nutrition Facts : Calories 410.6, Fat 8.2, SaturatedFat 4.1, Cholesterol 15.4, Sodium 593.1, Carbohydrate 76.8, Fiber 18.2, Sugar 1.6, Protein 18.8
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