If you're looking for new vegetable beef stews to try, this lebanese inspired peas and carrots stew (we call them yakhneh) is hearty, nutritious and utterly comforting.
1 pound Chuck beef trimmed and cut into inch cubes
2 tablespoon Olive Oil Divided
1 teaspoon 7 spice
1 Small Onion Chopped
3 Garlic Cloves Minced
0.25 cup Fresh cilantro chopped
2 ounce 15 canned tomato sauce
3 Tomatoes Diced
3 cup Frozen peas
1 Cup Frozen carrots
Nutrition value
289
calories per serving
16 g Fat23 g Protein12 g Carbs8 g FiberOther
Current Totals
16 g Fat
23 g Protein
12 g Carbs
8 g Fiber
MacroNutrients
Carbs
12 g
Protein
23 g
Fiber
8 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
60 mg
Iron
4 mg
Vitamin A
1258 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
81 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
84 mg
Manganese
1 mg
Phosphorus
222 mg
Selenium
11 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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