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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut onion in to small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside. | 2. Wash carrots and cut them into 1/4" thick pieces. Basically, you don't want them too thin or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside. | 3. In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside. | 4. In a stew pan, fry the 3 tbsp of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast! | 5. Reduce the heat, add first 2 cups of water. Stand back, it may spit at you! Keep adding until all 6 cups have been added. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes in the water. | 6. Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to a simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat. | 7. Serve with Middle Eastern rice. | 8. Extra water may be added to counter-act any saltiness or if too much evaporated out while cooking. | 9. Cooking times may vary depending on stove type. Just keep on eye on it and never walk away from cooking food! Stainless steel or a non-stick pan may be used. I prefer non-stick. This may also be transferred to a large crock pot and set on low. Yield depends on how much water is allowed to boil out, but pretty much it makes a lot! Count on leftovers if you're not having people over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1	bag		-	-	-	-
onion	1			60.0	14.01	1.65	0.15
carrot	1			52.48	12.2624	1.1904	0.3072
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
olive oil	1/4	cup		477.36	0.0	0.0	54.0
beef stew meat	1 1/2	1/2	cubed	673.5855	53.4106	30.0052	37.6255
salt pepper				-	-	-	-
season salt				-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.