Best Peas And Carrot Stew Vegetarian Recipes

PEAS AND CARROTS STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat the olive oil, then add the beef, season with 7 Spice, salt and pepper. Sear for 5-7 minutes until the meat is browned on the outside. Remove and set aside, keep any oil and juices in the pan.
• In the same pot, add the onions, garlic and cilantro cook for about 2-3 minutes until fragrant.
• Add the tomato sauce and deglaze the pot. Then add fresh tomatoes and 4 cups of boiling water to the pot and bring to a boil. Return the cooked beef to the pot along with peas and carrots. Lower heat and simmer for 30-45 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

EGYPTIAN VEGAN STEW WITH PEAS AND CARROTS

Steps:

• Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.
• In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.
• Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.
• Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning. Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it's ready!
• Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)

PEAS AND CARROT STEW VEGETARIAN

Steps:

• Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.
• In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.
• Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.
• Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.
• The stew is now ready to be served.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Steps:

• Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
• Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
• Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
• Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.