Pea Stew.jpg

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 3 cloves garlic, minced
  • 2 teaspoons toasted cumin
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
  • 2 teaspoons minced fresh ginger
  • 4 large tomatoes, chopped
  • 3 cups beef stock
  • 1 cinnamon stick
  • 3 carrots, small diced
  • 3 cups broccoli
  • 2 medium yellow squash, small diced
  • 1 lb green peas, frozen
  • 2 tablespoons minced fresh cilantro

Directions

  1. In a large pot or rondo, heat the oil over moderate heat until hot.
  2. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden.
  3. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute.
  4. Add the tomatoes, broth and cinnamon stick.
  5. Bring liquid to a boil and simmer, covered, for 15 minutes.
  6. Add the carrots and simmer, for 8 minutes.
  7. Add the broccoli, squash and green peas and simmer.
  8. Cover, 5 minutes more, or until vegetables are just tender.
  9. Stir in the cilantro.

 

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