Lebanese stew- peas and carrots stew

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”. 

Lebanese peas and carrot stew- bazella w riz

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 
  • Olive oil
  • Frozen peas
  • Tomato paste 
  • Fresh tomato or tomato sauce
  • Garlic
  • Salt/spices

bazella w riz- bazella a perfect Lebanese stew.

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)

In Lebanese cuisine, we ALWAYS serve our stew dishes (Yakhni) over Lebanese vermicelli rice, but you substitute the rice for a few slice of bread or a salad.

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: 

Beef Stew with Lima Beans

Lebanese Chicken and Rice

Green Beans with Tomatoes 

Lebanese Okra Stew

Lebanese Beef and Green Bean Stew

How to Make Peas and Carrots Stew

Yield: 6

Beef Stew with Peas and Carrots ( Bazella W Riz)

Lebanese stew- peas and carrots stew

This Lebanese Beef Stew with Peas and Carrots is a hearty dish that is easy to prepare, made with slow simmered beef, carrots, peas and garlic in a tomato sauce. 

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • ½ lb sirloin steak- cut into bite size cubes.
  • 2 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon all spice
  • 5 cloves garlic, finely chopped
  • 2 cups water
  • 4 carrots, cut into small pieces- 1.5 cups cut
  • 3 ripe tomatoes, diced
  • 1 tbsp tomato paste
  • 1 lb frozen peas

Instructions

      1. 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.
      2. Add water, bring mixture to boil then reduce heat to medium low.
      3. Add carrots and garlic, mix well, cover the pot and simmer for 10 minutes.
      4. Add peas, tomato sauce and tomato paste.
      5. Stir and let it simmer on low heat for another 15 mins or until vegetables are fully cooked.
      6. Serve with rice and enjoy! 🙂

If you’ve tried this healthy Lebanese Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

 

 

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