Bazella w Riz- Peas and Carrots Stew
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This Lebanese Peas and Carrots Stew, also known as Bazella w Riz is a hearty stew that’s super easy to prepare. Made with beef, carrots, peas and garlic, all simmered in a rich tomato sauce.
Bazella w Riz- Peas and Carrots Stew
Today’s Lebanese peas and carrots stew is one of those cherished family recipes that I have been making for years and is the perfect kind of comfort food. This stewed green peas and carrots recipe is a truly healthy dish to include in your weekly meal plan.
Have you ever wondered what’s the best way to cook green peas? This stewed peas recipe is the answer!
What is Bazella w Riz?
Bazella translates to peas and Riz translates to rice in Arabic- Bazella w Riz (peas and rice) because it is always served over Lebanese rice. This Bazella stew is one of the many popular Lebanese beef stews recipes, we call “Yakhni” in Lebanese cuisine.
What you Need to Make Peas and Carrots Stew:
This hearty stew recipe is a truly healthy dish to include in your weekly meal plan. Here is what you’ll need to make it:
- Beef: I like to use sirloin steak for this dish as it’s quite affordable and tastes great. Cut it into small size pieces so they cook quicker.
- Peas (Bazilla): Frozen.
- Carrots: I like to dice my own fresh carrots and add them into the stew, but you can also use the pea and carrot frozen mix to save more time.
- Tomato paste
- Fresh tomato or a tomato sauce can
- Olive oil
- Middle Eastern Spices: including all spice or 7 spices, black pepper and cinnamon.
How to Make Peas and Carrots Stew:
In a medium sized pot, over medium heat, heat the oil, then add the beef and spices and cook for 10 minutes, stirring frequently to ensure all sides of beef and are cooked.
Add water, bring mixture to boil then reduce heat to medium low, and cook for 20-30 mins or until beef is tender.
Add carrots and garlic, mix well, cover the pot and simmer for 10 minutes.
Add peas, tomato sauce (or diced tomatoes) and tomato paste.
Stir and let it simmer on low heat for another 15 mins or until vegetables are fully cooked.
Serve with rice and enjoy!
What kind of meat is used for Bazella w Riz:
You’ll want a type of beef that is tender and will cook quickly. I use sirloin beef steak in this recipe.
Sirloin beef is typically tender pieces of meat cut from larger roasts such as sirloin tenderloin. I sometimes buy a sirloin steak and cut it into bite size pieces, if I can’t find it pre- cut.
You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.
Pro tip: Pop your meat into the freezer for about an hour before preparing. Having your beef slightly frozen will make it much easier to cut. Also, be sure you’re using a sharpened knife to allow for safe cutting.
What to Serve With Lebanese Peas and Carrots Stew (Bazella)
In Lebanese cuisine, we ALWAYS serve our stew dishes (Yakhni) over Lebanese vermicelli rice, but you substitute the rice for a slice of bread or a salad, or serve on its own.
How Long Does Lebanese Peas and Carrots Stew Keep?
It keeps well for up to 4-5 days in the fridge, stored in an airtight container.
Bazella w Riz is also great for meal prep because it freezes well for up to 6 months, store in freezer containers and just defrost overnight in the fridge before serving. Reheat on stove top or microwave.
Delicious bazella recipe! I added fresh tomatoes from the garden, my toddler loved it. Thank you for sharing all these Lebanese recipes.
Ah I love fresh garden tomatoes in all my Lebanese stews! 🙂 Glad your little one loved it!