Green pea stew is a traditional dish that you would have at home in Lebanon. It’s not a very popular dish at restaurants but it surely is popular in the country in general.

It is a nice and hearty stew which is great on a cold day.

The dish is packed with proteins and is generally eaten with lebanese rice.

Difficulty: Intermediate

Cooking Time: ~1 hour

Ingredients

You will be needing the following ingredients:

• 1 kg Frozen Peas (canned peas work as well)
• 3 medium carrots, cut into small cubes
• 500g beef cubes (use your preferred cut as long as it stays tender in a stew)
• A bunch of coriander, chopped
• 1 or 2 beef bouillon cubes (according to taste)
• Around 10-15 cloves of garlic, sliced
• 1 tablespoon Tomato paste
• Canned cubed tomatoes
• Olive or sunflower oil
• 1/2 tablespoon ground coriander
• Salt and pepper to taste
• A bay leaf
• A cinnamon stick

Some optional ingredients:

• 1 teaspoon cumin (for those like me who can’t digest beans and peas easily)
• Chili flakes or powder

Tools

• A large pot
• Knife and cutting board

Notes

You can turn this recipe vegan by simply omitting the beef and using vegetable bouillon instead of beef bouillon.

Instructions

1- After preparing all of your ingredients, start by heating up your pot on high heat, then add some oil and start sautéing your beef with the bay leaf and cinnamon stick.

2- When the beef starts caramelizing from all sides, add your sliced garlic and sautee the mix until the garlic becomes tender.

3- Add the fresh coriander as well as all your spices and bouillon at this stage and let them cook for a couple of minutes.

4- Add the carrots and sautee for a couple of minutes.

5- Add the peas and mix everything together. Then add the canned tomatoes and tomato paste, and mix.

6- Lower the heat to medium low, then add enough boiling water to cover all ingredients. Let the stew cook until both the carrots and peas become tender. It may take anywhere between 30 minutes and an hour.

Serving Suggestions

Best served next to some Lebanese rice.