Peas and Carrots Beef Stew! Learn Home Cooking Basics!

When it comes to home cooking, food can come in different categories. You can start with the easy as making yourself an omelette or a salad. Then you move to try to grill some chicken and steak. But Mom home cooking food is a sole category. 

Stews falls in this category and for me if you can master this dish, you can do any type of stew with any variations you prefer.

In this recipe, I have mentioned some basics for any stew you are willing to prepare. The main ingredient is the coriander and garlic paste as well as the beef stock. You can always prepare both and freeze it for later use.

So, my advice for all new home cookers out there, eager to challenge themselves in the mom home cooking category, try this recipe, learn from your mistakes, be fearless and above all have fun!

Ingredients:

- For the Beef Stock:

- 500 g Beef Cubes

- 1 Medium Chopped Onions

- 1 Maggie Cube

- Cinnamon Sticks

- Cardamon

- Bay Leaves

- Whole Nutmeg

- Salt & Pepper to Taste

For the Stew:

- 10 Garlic Cloves

- 1 Bunch of Coriander

- 500 g Frozen Peas and Carrots

- 500 ml Smashed Tomatoes

- 1/2 Cup of Strained Tomatoes ~ 2 tbsp Tomato Paste

- Salt to Taste

For the Rice:

- 1/2 Cup pf Vermicelli

- 1 1/2 Cup Basmati Rice or American Rice Soaked

- 3 Cups of Hot Water

- Salt to Taste

Directions:

- In a big pot, at high temperature, add olive oil then the chopped onions. Let it simmer till the onions pales. Add the beef cubes, stir and cover to cook. Once all the water evaporates (This process may take up to 30 minutes), Remove the beef cubes and Wash the pot to prepare the beef stock.

- Note: This step is essential to remove all the rancid and fat from the beef before preparing the stock.

- Add the beef cubes after you have washed the pot with the maggie cube, cinnamon stick, bay leaves, whole nutmeg and cardamon. Stir well at high temperature, then add boiling water. Let it cook at low temperature for an hour.

- After one hour, drain the beef cubes, and leave the beef stock on the side.

- Using a hand blender, Prepare the coriander mix. Wash one bunch of coriander and peel 10 garlic cloves. In the grinder, add the garlic cloves, pulse it twice then add gradually the coriander. Pulse it till you get a smooth paste. This coriander garlic paste is the base of any stew you would like to prepare with any type of vegetables.

- Wash the big pot again, and on high temperature, add olive oil and the coriander garlic paste, Stir it for a few minutes then add the washed peas and carrots. Stir it for 5-10 minutes to let the flavor mix well. Then add 5 cups of beef stock with 1 cup of boiling water. (Or you can add 6 cups of beef stock. I like to mix between so it the stew doesn't become heavy) .

- Once it boils, turn down the heat and let it simmer for 30 minutes.

- Add the smashed tomatoes and strained tomatoes and Salt to taste (Tomato paste), Let it simmer for 15 minutes then add the beef cubes. Let it cook for another 15 minutes. Taste to see if you need extra salt and finish it with one lemon juice (optional).

For the Rice:

- In a heated pot, add olive oil and vermicelli. Stir it till it turns golden. Add the soaked rice and rice. Mix it well then add hot water. Turn down the heat and let it cook till the water evaporates (it may take up to 30 minutes). Taste the rice to see if you need extra salt.

Serve the dish hot. Bon Appétit!

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