Peas and Carrots Stew
Peas and Carrots Stew is a popular Lebanese recipe made with a tomato base broth and served with vermicelli rice - it can be made vegan by omitting the beef
Ingredients
- 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)
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