Peas And Carrot Stew Vegetarian Recipes

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PEAS AND CARROTS STEW



Peas and Carrots Stew image

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

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 15 ounce can tomato sauce
3 tomatoes (diced)
4 cups water
3 cups frozen peas
1 cup frozen carrots (or 1-2 carrot sticks, chopped)

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

PEAS AND CARROT STEW VEGETARIAN



Peas and Carrot Stew Vegetarian image

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

64 ounces peas and carrots
2 potatoes
1/2 onion, diced
1 chicken bouillon cube
1/3 cup water
2 tablespoons butter
1/4 cup flour
curry
salt
pepper

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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