Bazella (Peas and Carrots Stew)
Jun 03, 2026
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Bazella is a Middle Eastern peas and carrots stew. Tender beef, green peas, and carrots are simmered in a rich tomato broth spiced with seven spice until everything is deeply flavorful and the broth is thick and satisfying. It is a one-pot weeknight dinner that tastes even better the next day!
Bazella simply means “peas” in Arabic. As a dish, it is a Levantine classic made across Lebanon, Syria, and Jordan, the kind of stew that shows up at family tables on weekday evenings. I first had it at a Lebanese restaurant and then again at a Lebanese friend’s home, and both times the simplicity of it surprised me. So I knew I had to share it with you since you love comforting easy recipes as well!
How To Make Bazella
First, gather your ingredients.
Meat: Beef stew meat is what I use here, cut into 1-inch cubes. Lamb works just as well and is equally traditional, it gives the stew a richer, deeper flavor. If you are short on time, ground beef is a great substitute. It cooks in a fraction of the time and still gives you all the same flavor.
Vegetables: I use frozen peas and carrots for convenience, most grocery stores carry them as a mixed bag and they work perfectly in this stew. Fresh peas and carrots work too if you have them.
Seven spice: This is the spice blend that does the heavy lifting. It adds layers of warm, aromatic flavor that carry through the whole stew. I always use my homemade seven spice blend, it takes five minutes to make and keeps for months. Store-bought works in a pinch, but the homemade version is noticeably better.
Sear the beef until browned on all sides, about 5 to 7 minutes. Remove and set aside.
Saute the onion until softened, then add the garlic and cook for 30 seconds.
Return the beef to the pot and stir to combine.
Add the spices and tomato paste to the onion and meat.
Here is where the flavor really comes from. As the spices and tomato paste cook with the onion and meat, bits will stick to the bottom of the pot. Once you add liquids, those bits dissolve into the broth and give it real depth.
Add in the tomato sauce and water. Bring to a boil and cook for 45-60 minutes until the beef is tender.
Add in the peas and carrots and cook for a few 15 more minutes.
Variations
Ground beef: Brown about 1 pound of ground beef with the onion and garlic, add the spices and tomato paste, then pour in the tomato sauce and water. The whole dish comes together in about 30 minutes.
Chicken: Boneless chicken thighs work well. They stay juicy in the broth and cook faster than beef.
With potatoes: Add diced potatoes along with the peas and carrots for a heartier stew. They naturally thicken the broth as they cook and make the dish even more filling.
What to Serve With Bazella
Bazella is traditionally served with Lebanese rice with vermicelli, the toasted vermicelli and fluffy rice are the perfect base for the saucy stew. For a side salad, a bowl of creamy cucumber salad is cooling and refreshing alongside the warm stew. Fattoush is another great option, the crispy pita and bright lemony dressing cut through the richness of the broth really nicely.
If you enjoy this kind of Middle Eastern one-pot cooking, bamya is another stew in the same family worth trying.
Storage
Bazella keeps well in an airtight container in the fridge for up to 4 days. The flavors deepen overnight. Reheat in a pot over medium heat with a splash of water if needed. It also freezes well for up to 3 months.
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Bazella (Peas and Carrot Stew)
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1½ teaspoons seven spice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 15 oz tomato sauce
- 2 tablespoons tomato paste
- 6 cups water
- 1½ lbs frozen peas and carrots
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides, about 5 to 7 minutes. Remove and set aside.
- Add the remaining 2 tablespoons olive oil to the pot. Saute the onion for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds.
- Return the beef to the pot. Add the seven spice, salt, and black pepper, stirring well to coat. Add in the tomato paste and cook for a couple of minutes.
- Pour in the tomato sauce and water, stir and scrape the bottom of the pot gently and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 to 60 minutes until the beef is completely tender.
- Add the frozen peas and carrots and cook for another 15 to 20 minutes until tender.
- Taste, adjust salt, and serve hot with Lebanese rice with vermicelli.
Notes
- Lamb works just as well as beef and is equally traditional.
- For a quicker version, use ground beef. The stew comes together in about 30 minutes.
- Add diced potatoes with the peas and carrots for a heartier stew.
- The bits that stick to the pot when cooking the spices and tomato paste dissolve into the broth and add a lot of flavor. Do not skip this step.
- Meat cook time depends on the size of the pieces. Check for tenderness before adding the vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Lebanese Recipes To Try
Seafood and Fish
Samke Harra (Spicy Lebanese Fish with Tahini Sauce)
Dips and Spreads
Toum Recipe – Lebanese Garlic Sauce
Mediterranean recipes
