Beef stew with carrots and peas (bazella w riz)
Beef stew with carrots and peas (bazella w riz)
6 servings
Ingredients
- 2 tbsp unsalted butter
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 500g beef cubes
- 1 cup of carrots, cut in small pieces
- 1 cup of Cedar frozen peas
- 2 tbsp of tomato paste
- 1 tsp 7 spices
- 2 tsp salt
Preparation
- In a saucepan, preheat the butter over medium heat. Add the onions and cook for 5-7 minutes until the onions lose their bright color. Add the garlic, cook for 1 minute then add the beef cubes and cook for 5 minutes until browned.
- Add the salt, 7 spices, the carrots, tomato paste and the peas. Stir well and add 2 cups of water. Bring to boil, reduce the heat and simmer. Cover the pan and let it cook for 20 minutes.
- Remove the lid and cook for 4 to 5 minutes until the sauce thickens slightly.
- Remove from heat and serve with a side of rice.
