Comforting Pea Stew (Bazella)

5 from 15 votes

A cozy Lebanese bazella with peas, carrots, and beef in garlic-cilantro tomato sauce. Quick to make and perfect for meal prep.

Prep Time15

Cook Time45

Total Time1

Course: Main

Cuisine: Lebanese

Freezer friendly: 3 Months

Shelf life: 3 Days

Servings:

1 pound tender beef cubes or ground beef (or 1 1/2pounds stew beef, cooked until tender)
4 cups peas fresh or frozen
4 carrots medium, diced small
1 can crushed tomatoes (x28 ounce)
1 cup cilantro fresh, chopped and divided
1 tablespoon tomato paste
4 cloves garlic minced
2 tablespoons olive oil
2 cups beef stock or vegetable stock or water, as needed
1/2 teaspoon Lebanese 7-spice
1/4 teaspoon chili powder (optional)
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper

Heat olive oil in a heavy pot over medium heat.
If using ground beef, brown it well, add the garlic and half the cilantro and sauté until fragrant, then cook the tomato paste until it darkens slightly.
If using tender beef cubes, sear them on all sides until browned, then add garlic and half the cilantro, sauté briefly, stir in tomato paste, and cook for about 1 minute.
If using pre-cooked beef, start with the next step (making the tomato base), then add the meat later.
Season with salt, pepper, chili powder, and 7-spice, then add crushed tomatoes and enough stock to make a stew-like sauce, scraping up any browned bits.
Add the carrots, then simmer until almost tender, 10–15 minutes; for pre-cooked beef, add it now and return to a gentle simmer.
Stir in peas and cook until bright and tender, about 5 to 10 minutes.
Stir in remaining cilantro, adjust seasoning, and serve with Lebanese rice with vermicelli or pita.

To store: Keep in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Check the blog post for more tips!