What's cooking: Beef and peas stew recipe

Beef and peas go so well together if you are looking for a quick tasty fix for lunch or dinner.

Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system.

However, experts from Diabetes self-management, diabetics and people prone to high blood pressure should limit the number of times they eat peas.

Yes, peas contain carbohydrates, but they can still be part of a diabetes eating plan.

Ingredients

• 1kg beef cut into chunks
• 4 large Potatoes, peeled and cubed
• 1 cup frozen peas
• 3 Carrots, chopped
• 1 medium onion, chopped finely
• 3 cloves garlic, grated
• 2 Tomatoes
• Vegetable oil
• 1 Tbsp. dried rosemary
• 1 tsp dried thyme
• ½ tsp black pepper
• ⅓ cup all-purpose flour
• ½ Tbsp. Tomato paste
• 3 cups of water
• ½ Tbsp. salt

Preparation

Step 1

In a bowl, mix the beef chunks with flour, salt and pepper. Combine and set aside.

Step 2

In a sufuria, over medium heat, add about 3 tablespoons of vegetable oil then brown the beef before adding the chopped onion and grated garlic. Cook until soft.

Step 3

Add the rosemary and thyme, potatoes, carrots, tomato paste and water.

Blend the tomatoes with the skins on (they're delicious and nutritious) to obtain the puree. Stir to combine.

Step 4

Reduce the heat to low, cover and cook for 18 minutes.

Step 5

Add in the preboiled peas and cover. Cook for 5 minutes

Serve over chapati or rice and enjoy with friends and family.