Peas and Carrots Stew (Bazella w Riz)
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This Lebanese Peas and Carrots Stew is a hearty stew that is easy to prepare. It is made with beef, carrots, peas and garlic, all simmered in a rich tomato sauce. It is also known as Bazella w Riz (peas and rice) in Arabic because it is always served over rice. Bazella w Riz or Bazilla is one of the many popular Lebanese stews, we call “Yakhni”.
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.
What you Need to Make
Sirloin steaks tips
Fresh tomato or tomato sauce
What kind of meat is used for Beef Stew with Carrots and Peas?
You’ll want a type of beef that is tender and will cook quickly. I use sirloin beef tips in this recipe. Beef tips are 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.
What to Serve With Lebanese Peas and Carrots Stew (Bazella)
How Long Does Peas and Carrots Stew Keep?
It keeps well for up to 4-5 days in the fridge, stored in an airtight container. Bazilla 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.
More Middle Eastern Style Recipes:
How to Make Peas and Carrots Stew
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