This Lebanese peas and carrots stew is a hearty, home-style dish filled with tender beef, sweet peas, carrots, and potatoes simmered in a rich, tomato-based broth infused with warm spices. Finished with fresh lemon and herbs, it’s comforting, flavorful, and perfect served over fragrant vermicelli rice.
Family of 6
30 minutes
1 hours 30 minutes
Lebanese
Stew
1 lb. chuck beef, cut into chunks
Olive oil
2–3 cups frozen sweet green peas
3–4 carrots, peeled and chopped
4–5 Yukon Gold potatoes, quartered (optional)
1 onion, diced
4 cloves garlic, minced
Handful of cilantro, chopped
1 tbsp. tomato paste
1 (15 oz) can tomato sauce
3 medium tomatoes, diced (or 1 can diced tomatoes)
4 cups broth (vegetable or beef)
2 tsp. salt, divided
2 tsp. black pepper, divided
1 tsp. allspice, divided
Juice of 1 large lemon
Heat olive oil in a large pot. Add the beef chunks and season with 1 tsp salt, 1 tsp black pepper, and 1 tsp allspice. Cook for about 5 minutes to brown the beef. Remove and set aside.
In the same pot (do not wipe it out), add the diced onion and cook until translucent.
Stir in the garlic, cilantro, and tomato paste. Cook until fragrant.
Add the potatoes (if using) and carrots. Add more oil if needed and cook for about 7 minutes to slightly soften the vegetables.
Return the browned beef to the pot.
Add the tomato sauce, diced tomatoes, broth, and the remaining salt, black pepper, and allspice. Mix well and bring to a boil. Cover and simmer for 40–45 minutes.
Add the green peas, cover, and simmer for another 15 minutes.
Remove from heat and finish with a squeeze of fresh lemon juice.
Serve with Lebanese vermicelli rice and garnish with chopped fresh cilantro. Enjoy!
