A hearty family favorite meal that is packed with vegetables and beef. Serve with rice to make a complete meal.
- 3 large carrots – about 13oz, peeled and diced
- 2 medium onions, diced
- 1.5 pounds petite sirloin (or similar), diced into 1/4″ cubes
- 3 tablespoons olive oil – or any choice oil
- 4 cups beef/chicken/vegetable stock or water
- 1 additional cup of water
- 2 pounds frozen peas
- 3 oz tomato paste (about 4 tablespoons or half a small can)
- 2 teaspoons mixed spice (7 spice, allspice or cinnamon)
- 2 teaspoons black pepper
- 2–3 teaspoons kosher salt, adjust to taste, cut in half if using table salt
- 1 recipe for Vermicelli Rice
- Begin by preparing your beef, onions and carrots.
- Onions and carrots should be diced into small cubes and beef in the same manner. The smaller the beef cubes the quicker they will cook and become tender.
**Pro tip: pop your beef into the freezer an hour before cutting and it makes slicing much easier
- Once your onion, carrots and beef are prepared, heat your oil in a large sauté pan/skillet that has tall sides on medium-high heat. Add your onions and allow to cook for 3-4 minutes until they begin to soften slightly and turn translucent.
- Add your diced beef to the oil + onion mixture and begin to brown. Continue cooking on high heat for 5- 10 minutes until fully browned.
- Next, add in 1 cup of broth/water to the skillet and continue to cook on high for about 10 minutes or until liquid mostly evaporates.
- Continue this with 3 more cups of broth – add broth, allow to evaporate then add next cup.
- On the last cup of broth, add your carrots (if using fresh) and allow to cook for the 10 minutes.
- Finally, add in your spices, tomato paste, peas and a final cup of water or broth and allow to come to a boil.
- Once combined and boiling, lower heat and cover for 25 minutes. You will notice the peas change from a bright green to a dull green.
- Adjust seasonings as needed and serve with rice and enjoy!
- As always be sure to taste for salt – kosher salt is less salty than table salt and I always recommend cutting in half if using table salt.
- If using a frozen carrot/pea mix, be sure your peas are more plentiful and simply add the bagged mix when adding peas in recipe (omit carrot step)
- Adjust seasonings to your preference. If you can’t locate mixed spice or 7 spice, allspice is the next best replacement.
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