1 big onion finely chopped
1 pound lean beef stew
2 or 3 cups frozen peas
2 medium potatoes diced
1 tbsp pepper paste
1-2 cup water
2 tbsp oil


Sauté chopped onion in a Dutch oven with 2 tbsp cooking oil until golden brown. Add pepper paste and stir well. Add beef stews and stir to combine. Let it simmer for 10-15 minutes or so. You can add 2 cups water and let simmer for 40 minutes more.

Add 3 cups peas and diced potatoes in it and if it is needed, you can add some more water. Let it simmer 15 minutes with peas. Turn the heat off. Serve warm with bulgur pilaf.