Beef and vegetables pearl pasta stew

There is nothing more comforting than coming home after a long day to a cozy dinner full of spices filling up the air of the house. I made this delicious beef and vegetables pearl pasta stew to keep ourselves warm and cozy! There is so much nutrients and good stuff in there. If you are doing this recipe in the winter, please use canned tomatoes. Don’t buy tomatoes that have traveled all around the world to get in your fridge and be completely tasteless. 

Those pearl pastas are just like big couscous grains, my sister brought it to me from Morocco and I’m thrilled! You can find it in any big grocery stores either as pearl pasta or “berkoukes”. 

Beef and vegetables pearl pasta stew (serves 4-5) : 

  • 300g ground beef
  • 100g pearl pasta
  • 100g cooked chickpeas
  • 1 small turnip
  • 1 carrot
  • 2 tomatoes
  • 1 celery stalk
  • 1 onion
  • 1 garlic clove
  • 2 handfuls fresh spinach 
  • 1 tbsp ras-el-hanout
  • 1/2 tsp cinnamon
  • 1 liter water
  • Fresh coriander
  • Salt and pepper 

Prep all your veggies by peeling and chopping them all in small cubes except for the spinach. 

Grate your garlic clove.

In a deep pot, add a tablespoon of oil. Add the ground beef and cook until it is no more pink. 

Then, add the garlic, onion, ras-el-hanout, cinnamon and season with salt and pepper. Fry for a couple minutes.

Add your cubes carrots, turnip, celery. Add the chickpeas. Mix. 

Add the chopped tomates, rinsed pearl pastas and water. 

Let it cook uncovered for 20-30 minutes, until the pastas are cooked and the vegetables tenders. 

5 minutes before serving, stir in your spinach and let it wilt. 

Serve warm with a little bit of hot sauce! 

  

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