Bazella Pea and Carrot Stew with Minced Beef

What you need

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400 g (14 oz) ground beef
• 2 tbsp tomato paste
• 300 g (2 cups) carrots, diced into 1 cm (1/2 in) cubes
• 300 g (2 cups) green peas, fresh or frozen
• 1 tsp ground allspice
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 500 ml (2 cups) hot beef stock, or hot water
• 300 g (1 1/2 cups) long-grain rice, to serve

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear. Cook it in lightly salted water according to the packet while the stew simmers.

2. 2

   Heat the olive oil in a heavy pot over medium heat. Cook the onion until soft and golden, 6-8 min.

3. 3

   Add the garlic and cook for 30 seconds, until fragrant.

4. 4

   Add the ground beef, breaking it up with a spoon. Cook until it has lost all pink and is lightly browned, 6-8 min.

5. 5

   Stir in the tomato paste and cook for 2 min so it darkens a little.

6. 6

   Add the carrots, the allspice, salt and pepper, and stir to coat for 1 min.

7. 7

   Pour in the stock and bring to a boil. Lower the heat, cover and simmer for 15 min.

8. 8

   Add the peas and simmer, partly covered, for 10-12 min more, until the carrots are tender and the sauce has thickened to a loose stew.

9. 9

   Taste and adjust the salt. Serve the stew spooned over the rice.

Imported from homepressurecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.