Beef stew with peas and carrots pairs well with plain rice, combining a light tomato sauce with tender meat. Peas usually need less cooking time than beef; adding them near the end helps preserve their colour and texture.
Ingredients for about 4 servings
- 600–750 g beef cubes.
- 2 cups peas and 2 carrots, diced.
- 1 onion, 2 garlic cloves and 1½ cups crushed tomatoes.
- 1 tablespoon tomato paste and 2 tablespoons oil.
- Salt, pepper, a pinch of mixed spices and hot water.
Prepare the meat
Brown the cubes in batches, then add and sauté the onion. Add the garlic, tomatoes, tomato paste and spices, followed by enough hot water for gentle cooking. Cover and cook until the beef is nearly tender, checking the liquid so the bottom does not burn.
Add the vegetables
Add the carrots first, as they need longer, then the peas near the end. If using frozen peas, follow the pack instructions rather than assuming they need thawing first. Adjust the cooking time to their size and condition so they cook through without falling apart.
Finish the sauce
Once everything is cooked, uncover the pot to reduce excess liquid. Adjust the salt and pepper and add a little herb seasoning if you like. Do not pour in lots of water just because the sauce has thickened slightly; add it gradually to reach a consistency that works with rice.
Practical preparation
Weigh the vegetables and prepare the spices before opening the meat pack. Use a separate board for raw meat, or thoroughly clean your utensils before returning to vegetables and salads. Divide leftovers into portions for storage and reheating instead of repeatedly reheating the whole pot for a small serving.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.