FeelGoodFoodie · by Yumna Jawad★ 5.0 (85)
Peas and Carrots Stew
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 30%
CARBS 16G24% OF CAL
5G FIBER3G OTHER8G TOTAL SUGAR
FAT 15G54% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Lebanese stew of beef, peas, and carrots in a tomato-based broth served over vermicelli rice. Warm, hearty, and full of Middle Eastern spice.
mainmiddle easternsoupbeefdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 pound ribeye steak or NY strip steak (trimmed and cut into 1-inch cubes)
- 2 tablespoons olive oil (divided)
- 2 teaspoons 7 Spice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion (chopped (optional))
- 3 garlic cloves (minced)
- ¼ cup fresh cilantro (chopped)
- 2 15-ounce can tomato sauce
- 3 Roma tomatoes (diced)
- 4 cups water
- 3 cups frozen peas
- 1 cup frozen carrots (or 1-2 carrot sticks, chopped)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 30%
CARBS 16G24% OF CAL
5G FIBER3G OTHER8G TOTAL SUGAR
FAT 15G54% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 889mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.