Lebanese Green Peas Stew

This dish is my little girl's favorite. She litteraly uses the sentence " I can't live without green peas stew any longer". Funny, no? However, her older sister despises it, so what I do is start the basic preparation and when it's time to add the peas, I divide the stew in two, and add cubed potatoes in the second casserole. This way, both my daughters will eat delicious stews and I won't hear any complains.
What I will do now, is add a link for the second recipe that you are most welcome to check
When you try this recipe, share the outcome with me either by leaving a comment below, or by sending me a message on my FB page or Instagram page

Preparation time: 30 minutes
Cooking time: 2 hours
Serving: 6

Ingredients:
  • 200 g Beef Tenderloin cut into large cubes
  • 800 g frozen peas
  • 250 g fresh carrots, cut into small cubes
  • 1 medium onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 tbsp chopped fresh coriander
  • 2 medium plum tomatoes, roughly cubed
  • 1 liter of boiled water
  • 1/3 cup lemon juice
  • 1 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon all spices or sweet spice 
  • 1/4 teaspoon black pepper
  • 1 teaspoon canola oil
  • 2 Laurel papers
  • 1 small cinnamon stick
  • 1 tablespoon tomato paste

For the rice:
  • 1 cup vermicelli
  • 2 cups long grain rice
  • 6 cups of boiled water
  • 1 teaspoon canola oil
  • 1/2 teaspoon sea salt and more for taste


Stew Preparation:
  1. In a preheated sauce pan, pour the canola oil, add the onions and garlic and cook for about 3 minutes, until tender and golden.
  2. Add the chopped coriander, stir for 1 minute.
  3. Add the carrots and cook for around 1 minute.
  4. Add the tomatoes and stir for about 2 minutes until all the ingredients in the sauce pan are well combined in flavors.
  5. Add the tenderloin, Laurel papers, cinnamon stick and the spices and cook until the beef is slightly brown from all sides.
  6. Pour the boiled water, and lemon juice and allow to boil for about 5 minutes before adding the frozen peas to the pan.
  7. Keep the heat on high, add the salt and tomato paste to the stew, cover the pan and wait until it boils to lower the heat to low and let it simmer for about 1 hour or until the sauce is heavy and the beef is tender.

 Vermicelli Rice Preparation:
  1. Soak the rice in warm water for around 30 minutes. Wash it repeatedly, throwing the starchy water away every time until the water you soak the rice in becomes clear from starch.
  2. Preheat a sauce pan, add the oil and vermicelli, and cook until golden.
  3. Add the washed rice, boiled water and salt.
  4. Let it boil uncovered until the water is reduced and reaches the surface of the rice so you can clearly see the pan's content, reduce the heat, cover and let it simmer until the water dries out completely. 

I hope you liked this stew recipes and found it easy. It is also very low budget, as it feeds 6 with a very small quantity of meat. Stews are very common meals at my country, we make a number of vegetable stews, and a number of our traditional dishes are based on stews like Mloukhyeh and Moughrabyeh which we will learn in later posts.
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