Pea and carrot stew (Bazella)

• 500g beef cubes (cut into small pieces) or minced meat

• 1 bag (400g) frozen peas

• 3 carrots, chopped into small cubes

• 1 bunch fresh coriander, chopped

• 8 garlic cloves, crushed

• ¼ cup tomato paste

• 2 fresh tomatoes, chopped or blended

• 2 tbsp olive oil

• ½ tbsp black pepper

• ½ tbsp ground coriander 

Directions

Step 1: Get Everything Ready  

1. Cut the carrots into small cubes.
2. Chop the fresh coriander leaves.
3. Crush the garlic cloves (use a garlic crusher or mash them).

Step 2: Cook the Beef  

1. Heat 1 tablespoon of olive oil in a big pot on medium heat.
2. Add the beef cubes and stir until they turn brown on all sides (about 5-7 minutes).
3. Add the carrots to the pot with the beef and cook for 5 minutes.
4. Stir in the garlic, chopped coriander, and tomato paste. Mix well and cook for 2 minutes.
5. Add the frozen peas, fresh tomatoes, and 2 cups of water. Stir everything together.

Step 4: Let It Simmer  

1. Turn the heat down to low, cover the pot, and let the stew cook for 25 minutes. Stir every now and then so it doesn’t stick.
2. Add black pepper and ground coriander for flavour. Do not add salt for your baby

Serving  

• Serve with cooked rice for a healthy family meal.
• Mash or blend peas for children younger than 12 months.
• Make sure the meat, carrots, and peas are very soft and easy to mash with a fork.
• This stew can be frozen. Store extra in containers and heat it up when needed