Bazella (Peas and Carrot Stew)

Bazella on a plate with vermicelli rice.

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A Middle Eastern peas and carrots stew with beef simmered in a spiced tomato broth with seven spice. A one-pot weeknight dinner that tastes even better the next day. Serve with Lebanese rice with vermicelli.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: Lebanese

Servings:

Author: Shadi HasanzadeNemati

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