# Peas and Carrots with Meat

> The secret to perfectly cooked peas and carrots is **the order in which they are added**: the meat cooks in its broth first until tender, followed by the carrots for **10 minutes**, and finally the peas for **only 15-20 minutes** over low heat. If the peas are added too early or boiled vigorously, they burst and turn yellow, and if the carrots are added with them, they remain hard.

**Egyptian Cuisine · 125 min · 5 servings · 430 kcal per serving**

Peas and carrots are one of the most common stews made in an Egyptian home: a rich tomato sauce over tender meat, served alongside vermicelli white rice. The dish is easy, but the difference between mashed, pale peas and bright green peas is the timing and order. And if you are fasting or want it lighter, the same method works without meat.

## Ingredients

- 500 g — veal or beef chuck cubes
- 800 g — green peas (frozen or fresh shelled)
- 3 — medium carrots (about 250 g), diced small
- 1 — large onion, finely chopped
- 3 clove — minced garlic
- 2 cup — tomato juice (5 medium tomatoes blended)
- 2 tbsp — tomato paste
- 3 tbsp — ghee or oil
- 2 cup — meat broth
- 0.5 — onion for boiling the meat
- 2 — bay leaves
- 3 — cardamom pods
- 2 — mastic pods
- 1.5 tsp — salt
- 0.5 tsp — black pepper
- 0.5 tsp — mixed spices (optional)
- 1 pinch — sugar (if the tomatoes are acidic)

## Method

1. **Searing and Boiling the Meat** — In a pot, heat **a spoonful of ghee** and sauté the meat cubes over high heat for **5 minutes** until sealed on all sides — searing gives the broth color and flavor. Add hot water to cover them by two fingers, half an onion, bay leaves, cardamom, and mastic. Once it boils, skim the foam from the surface, cover, and simmer over low heat for **1 to 1.25 hours** until a fork easily pierces the meat.
2. **The Onion Base** — While waiting for the meat, heat **2 tablespoons of ghee** in another pot, and sauté the chopped onion over medium heat for **7 minutes** until soft and golden — well-cooked onions melt into the sauce and sweeten it instead of remaining raw. Add the garlic and sauté for **just 1 minute** so it doesn't burn.
3. **Simmering the Sauce** — Add the **tomato paste** and stir with the onions for **2 minutes** until the color darkens slightly — roasting the paste removes its raw, acidic taste. Pour in the tomato juice and let it simmer over medium heat for **10 minutes** until it thickens and the ghee rises to the top, which is a sign that the sauce is done.
4. **Meat and Carrots** — Remove the meat from the broth and add it to the sauce, strain **2 cups of broth** over it, and add the carrots, black pepper, and spices. Let it simmer over low heat for **10 minutes** — carrots are harder than peas and need this head start so both cook together.
5. **Adding the Peas Last** — Add the peas — **frozen straight from the freezer without thawing**, and fresh after washing. Stir gently, cover the pot, and simmer over low heat for **15-20 minutes** for frozen and **25-30 minutes** for fresh, until a piece easily mashes between your fingers while still green. Vigorous boiling bursts the grains and turns their color yellow.
6. **Adjusting Salt and Consistency** — Taste and add the salt now, not at the beginning — the broth and sauce concentrate as they boil, so early salting makes the dish too salty. If the sauce is too thick, add **half a cup of broth**, and if too thin, leave it uncovered for **5 minutes**. If the tomato flavor is acidic, add **a pinch of sugar**.
7. **Resting and Serving** — Turn off the heat and leave it covered for **5 minutes** so the sauce settles and thickens slightly. Serve hot with vermicelli white rice and a green salad.

## Tips

- If you are using a frozen bag of "peas and carrots", the carrots are already lightly boiled, so add them together after the meat and sauce boil for **5 minutes** instead of starting the carrots early.
- A pressure cooker cuts the meat boiling time to **20-25 minutes** after the whistle, and the remaining steps stay the same.
- Want it with potatoes? Add **a medium diced potato** with the carrots, and increase the broth by **half a cup** because potatoes absorb liquid.
- Fresh peas in their winter season are best, but choose full green pods — yellowish pods have starchy and tough seeds.

## FAQ

### Why do the peas turn out mashed and pale in color?
Because they boiled too much or over high heat. Frozen peas are lightly parboiled before freezing, so they only need 15-20 minutes over low heat. Add them at the very end, do not thaw them in water beforehand, and stir gently.

### Why does the pea sauce taste acidic?
Usually because the paste wasn't roasted or the tomato juice didn't simmer enough. Stir the paste in ghee for two minutes, and let the juice simmer until it thickens and ghee appears on top. If the tomatoes themselves are acidic, a small pinch of sugar fixes it without making it sweet.

### How can I make the peas and carrots vegetarian/fasting without meat?
The same steps without boiling meat: use oil instead of ghee, 2 cups of hot water or vegetable broth instead of meat broth, and add an extra spoon of tomato paste for a richer flavor. The whole dish will take about 40 minutes. If you want chicken instead, boil the chicken for 30-35 minutes and use its broth.

### Can I make peas and carrots ahead of time or freeze them?
They keep in the fridge for 3 days in a closed container, and taste even better the next day. They freeze for up to 2 months, but the peas become a bit soft after thawing. Reheat over low heat with a quarter cup of water because the sauce thickens in the fridge.

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Source: https://hanakoleah.com/en/egyptian-cuisine/peas-and-carrots-with-meat
Edited by: Marwa Mohamed
Last updated: 2026-10-29