This Lebanese-inspired Peas and Carrots Stew is a wholesome, comforting dish packed with flavor and nutrition.
Tender beef, vibrant vegetables, and aromatic spices combine to create a hearty meal rich in protein, fiber, and essential vitamins.
Quick to prepare and perfect for weeknight dinners or meal prep, it’s satisfying, flavorful, and effortlessly nourishing for the whole family.
Peas and Carrots Stew
Equipment
- 1 Heavy-bottomed sauté pan
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 wooden spoon or spatula
Ingredients
- 1 pound chuck beef trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon 7 Spice or mix of paprika, cumin, coriander, cloves, nutmeg, cardamom, cinnamon
- 1 small onion chopped (optional)
- 3 garlic cloves minced
- ¼ cup fresh cilantro chopped
- 2 15-ounce cans tomato sauce
- 3 fresh tomatoes diced
- 4 cups water
- 3 cups frozen peas
- 1 cup frozen carrots or 1–2 carrot sticks chopped
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and equipment. Trim any excess fat from the chuck beef and cut it into 1-inch cubes for even cooking. Chop the onion finely if using, mince the garlic, dice the fresh tomatoes, and roughly chop the cilantro. Measure out the tomato sauce, frozen peas, and carrots. Having everything prepped beforehand makes the cooking process smooth and stress-free.
- Heat the Pan and Oil: Place a heavy-bottomed sauté pan or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and allow it to warm until it shimmers. Properly heating the oil ensures that the beef sears well, locking in flavor and juices. Make sure the pan is hot before adding the meat to achieve a rich brown color.
- Sear the Beef Cubes: Add the beef cubes to the hot pan, making sure not to overcrowd them. Sprinkle evenly with 7 Spice, salt, and freshly ground black pepper. Allow the beef to sear undisturbed for 5–7 minutes, turning occasionally so all sides develop a golden-brown crust. This step is crucial as it builds the deep, savory flavor base for the stew. Once browned, remove the beef from the pan and set aside on a plate, leaving the juices in the pan.
- Sauté Aromatics: In the same pan, add the remaining 1 tablespoon of olive oil if needed. Toss in the chopped onion (if using), minced garlic, and chopped cilantro. Cook over medium heat for 2–3 minutes, stirring frequently, until the mixture becomes fragrant and the onions are translucent. This step infuses the oil with flavor, which will enhance the richness of the sauce.
- Deglaze and Build the Sauce: Pour in the tomato sauce while stirring constantly, scraping the bottom of the pan to lift any browned bits left from searing the beef. Add the diced fresh tomatoes and continue stirring. Pour in 4 cups of boiling water and bring the mixture to a gentle boil. Deglazing ensures that no flavorful bits are wasted and that the sauce develops a complex, savory depth.
- Return the Beef to the Pan: Carefully return the seared beef cubes to the simmering sauce. Stir gently to coat the meat in the rich tomato mixture. At this stage, the beef begins absorbing the aromatic flavors, making every bite tender and delicious.
- Add Vegetables: Add the frozen peas and carrots to the pot. Stir to combine evenly with the sauce and beef. The vegetables provide color, texture, and essential nutrients. Make sure they are fully submerged in the sauce for even cooking and flavor infusion.
- Simmer and Thicken the Stew: Reduce the heat to low and allow the stew to simmer uncovered for 30–45 minutes. Stir occasionally to prevent sticking. The slow simmer allows the sauce to thicken naturally, the beef to become tender, and the flavors to meld beautifully. Check occasionally to ensure the liquid doesn’t reduce too much; you can add a little water if necessary.
- Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with salt, pepper, or extra 7 Spice if desired. Tasting at this stage ensures that the flavors are perfectly balanced and that the stew meets your personal preference.
- Serve and Garnish: Serve the Peas and Carrots Stew hot over a bed of traditional Arabic rice pilaf. Sprinkle extra fresh cilantro on top for a burst of color and freshness. This dish pairs beautifully with warm flatbreads or a side salad. Enjoy the hearty, flavorful, and nourishing stew with family or friends.
Notes
- Always sear the beef before simmering to lock in juices and develop a rich, savory flavor.
- Use fresh tomatoes if available for a brighter, more vibrant sauce; canned tomato sauce works well as a substitute.
- Frozen peas and carrots save time, but fresh vegetables can be used for slightly different texture and flavor.
- Taste and adjust seasoning gradually—salt, pepper, or extra 7 Spice can be added as needed.
- Customize the stew by adding other vegetables such as zucchini, cauliflower, or potatoes for variety.
- This stew is meal-prep friendly and tastes even better the next day as flavors meld.
- Use a heavy-bottomed pan or Dutch oven for even cooking and to prevent sticking.
- Serve over rice, couscous, or quinoa for a complete, hearty meal.
Chef’s Secrets: Flavor Enhancement Techniques
To elevate the flavors of this Lebanese-inspired stew, always toast your spices lightly before adding them to the beef.
This releases essential oils and intensifies their aroma.
Searing the meat properly is equally important—it adds richness and depth to the sauce.
Simmering the stew slowly allows the vegetables to absorb the savory flavors fully while keeping the beef tender.
Fresh herbs, especially cilantro, added at the end, provide a fresh and vibrant contrast to the rich tomato base.
A squeeze of lemon just before serving can brighten the entire dish beautifully.
Serving Suggestions: Delicious Meal Pairings
This stew pairs wonderfully with traditional Arabic rice pilaf, which soaks up the flavorful sauce.
For a lighter option, serve it alongside quinoa, couscous, or whole-grain rice.
A simple side salad with cucumbers, tomatoes, and a lemon vinaigrette complements the richness of the stew.
Warm flatbreads or pita are perfect for scooping up the stew.
For family-style dinners, serve it in a large, shallow bowl and sprinkle extra fresh herbs on top for a visually appealing presentation.
Storage Tips: Keep Stew Fresh Longer
Store any leftover stew in an airtight container in the refrigerator for up to four days.
Reheat gently on the stovetop over medium-low heat to avoid overcooking the vegetables or toughening the beef.
For longer-term storage, freeze the stew in portioned containers for up to three months.
Thaw overnight in the fridge before reheating.
To refresh the sauce after refrigeration or freezing, add a splash of water or broth and stir gently while warming.
Frequently Asked Questions
1. Can I make this stew without beef?
Yes! For a vegetarian or vegan version, simply omit the beef and add hearty vegetables like eggplant, cauliflower, or potatoes.
The peas and carrots, along with the aromatic spices, will still create a satisfying, flavorful stew.
2. What is 7 Spice, and can I substitute it?
7 Spice is a Middle Eastern blend typically made with paprika, cumin, coriander, cloves, nutmeg, cardamom, and cinnamon.
You can create your own mix at home or substitute with a combination of paprika, cumin, and coriander if you don’t have the full blend.
3. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas and carrots work perfectly. Adjust cooking time slightly to ensure the vegetables become tender but retain their natural sweetness and texture.
4. How can I thicken the stew if it’s too watery?
Simmer the stew uncovered for a few extra minutes to allow the liquid to reduce naturally. Alternatively, mash a few of the cooked peas and stir them back into the stew to naturally thicken it.
5. Can this stew be prepared in advance?
Yes! In fact, it tastes even better the next day as the flavors meld. You can cook the stew completely, refrigerate or freeze it, and reheat when needed. Always store in airtight containers to preserve freshness.
