Beef Stew with peas and carrots ( Bazella W Riz)

This Lebanese beef stew with peas and carrots is one of our family’s favorite meals, especially when its cold outside. To get the beef cooked nice and tender, I like to take about 25 minutes to let it cook with the spices on very low heat. It is also best enjoyed with rice on the side.




  • 2 tbsp olive oil
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • ½ tsp all spice
  • 4 cloves garlic, finely chopped
  • ½ pound thin steaks, finely chopped
  • ¼ cup water
  • 1 large potato, cut into small pieces (optional)
  • 6 carrots, cut into small pieces
  • 3 ripe  tomatoes, cut into small pieces or blended
  • 2 tbsp tomato paste
  • 2 frozen peas bags (2 LB)


  1. In a cooking pot on a very low heat, add vegetable oil, meat,  salt and the spices, let it cook for 25 mins.
  2. Increase to medium heat, add water, tomato paste and garlic stir.
  3. Add carrots, stir and let it cook for 10 mins.
  4. Add peas and potatoes, stir, and let it cook for another 10 mins.
  5. Add tomato, stir and let it simmer on low heat for another 25 mins or until vegetables are fully cooked.
  6. Serve with rice and enjoy! 🙂

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