Bazella (Pea and Carrot Stew with Beef)

🛒 Ingredients

• Beef stew meat 100 g · 180 kcal
• Olive oil 8 g · 66 kcal
• Onion 38 g · 15 kcal
• Garlic 4 g · 6 kcal
• Tomato paste 8 g · 6 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Frozen peas 100 g · 80 kcal
• Carrots 25 g · 10 kcal
• Water 75 g · 0 kcal
• Cooked white rice 100 g · 130 kcal
• Lebanese 7-spice blend 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear on all sides until browned, working in batches if necessary, then set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and Lebanese 7-spice blend, cooking for 1-2 minutes to deepen the flavors. Return the seared beef to the pot.
4. Add the crushed tomatoes, chopped carrots, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender.
5. Stir in the frozen peas and continue to simmer for another 10-15 minutes, or until the peas are cooked through and the stew has thickened slightly. Season with salt and pepper to taste.
6. Serve the Bazella hot, traditionally with a side of fluffy white rice.