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The smell of bubbling Peas and Carrots Stew – known as Bazella w Riz in Lebanon – turns any kitchen into a cozy haven. This filling dish perfectly balances simple home cooking with deep, complex flavors. The slow-cooked beef bits nearly dissolve when you eat them, while the sweet peas and carrots add bright colors and natural sweetness against the tasty tomato broth background.
I first tried this meal when my Lebanese friend dropped off a pot after my second baby was born. Tired and busy, I couldn't resist following the amazing smell to my kitchen. That first taste transported me somewhere else – it was exactly the comfort food I needed. I've tweaked my own version many times until getting it just right.
Key Ingredients and Shopping Advice
- Beef Chuck: Go for pieces with good fat marbling cut into 1-inch squares. The fat melts while cooking, keeping everything juicy and tender.
- 7 Spice (Baharat): This flavorful mix usually contains nutmeg, cinnamon, black pepper, cumin, coriander, cloves and allspice.
- Fresh Cilantro: Don't try to skip this – it adds a necessary earthy background to your stew.
- Tomato Sauce: Pick plain, unflavored sauce to keep the authentic spice balance.
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Step-by-Step Cooking Guide
- Get Everything Ready:
- Cut up 1.5 pounds of beef chuck into 1-inch chunks. Mince 3-4 garlic cloves and chop ¼ cup cilantro. Set aside 2 cups frozen peas and 2 cups sliced carrots. Measure out 1 cup tomato sauce, 2 cups broth, and 1 tablespoon 7 Spice.
- Brown That Beef:
- Heat up 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the beef in small batches for about 8-10 minutes total, moving cooked pieces to a plate.
- Create Flavor Base:
- Turn heat down to medium, add another tablespoon of olive oil, and cook garlic and cilantro for 2 minutes.
- Make Your Stew Base:
- Add tomato sauce and broth, scraping up all the tasty brown bits. Mix in 7 Spice and let it start bubbling.
- Add Everything Else:
- Put the peas, carrots and browned beef into the pot. Give it a gentle stir to mix everything up.
- Let It Simmer:
- Cover and cook on low for 30-60 minutes, stirring now and then, until the beef feels tender.
- Thicken It Up:
- Take the lid off and let it bubble for another 15-20 minutes so the sauce gets thicker.
- Give It a Break:
- Remove from heat and let it sit for 10 minutes before serving.
When my Lebanese buddy first tried my version, she gave me a knowing smile and said it reminded her of her grandma's cooking. Then she shared a family secret – adding a tiny bit of cinnamon right at the end brings all the flavors to life. I've done this ever since, and it really does add something special to the overall taste.
Mastering Meat Browning
The biggest flavor-building trick in this stew is getting the meat properly browned. Besides making sure the beef is totally dry before it hits the pan, I've found it's super important to let the pan heat back up between batches. Each piece needs about 2-3 minutes untouched on the hot surface to get that perfect crust.
Different Ways It's Made Across Regions
Palestinian recipes often use more carrots than peas and add cinnamon sticks. Syrian cooks like to put in pomegranate molasses for tanginess. Some coastal Lebanese versions include preserved lemon for brightness.
Traditional Serving Ideas
Most people eat this with Lebanese rice that has toasted vermicelli in it. Some folks serve it on the side while others pour the stew right over the rice and grab some warm pita bread too.
Benefits of Making It Ahead
This stew gets tastier after a day in the fridge. Just store it covered and warm it up slowly, adding a splash of broth if needed. For easy meals later on, freeze it in single-serving containers.
I'll always remember making this stew during a freezing cold winter week. My youngest kid, who usually turns his nose up at anything with visible veggies, took one tiny test bite and then wolfed down his entire serving.
Closing Thoughts
This Peas and Carrots Stew shows what I truly value about old-school cooking – taking simple everyday ingredients and turning them into something amazing through time-tested methods and careful attention.
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Frequently Asked Questions
- → What is 7 Spice and where do I get it?
- 7 Spice (or baharat) is a mix of Middle Eastern spices like black pepper, cinnamon, cumin, nutmeg, cloves, paprika, and cardamom. You can grab it online, from Middle Eastern markets, or make your own at home by blending these spices equally.
- → Can I swap frozen peas and carrots for fresh ones?
- Absolutely! Fresh works great. You’ll need around 3 cups of shelled peas and 1 or 2 medium carrots chopped. Just cook fresh carrots a bit earlier so they soften properly.
- → What type of beef should I use?
- Chuck beef is perfect here since it gets tender after slow cooking. Other good picks are brisket, round, or pre-cut stew meat. Choose cuts with some fat for best results.
- → How do I make Arabic rice pilaf?
- Toast about 1/4 cup of broken vermicelli in butter until browned, then mix in 2 cups of rinsed rice and stir. Add 4 cups of water and a pinch of salt, let it boil, cover, and simmer for 15-20 minutes until fluffy.
- → Can I make it with a slow cooker or pressure cooker?
- Of course! For a slow cooker, sear the beef and sauté onions first, then cook everything on low for 6-8 hours or high for 3-4 hours. In a pressure cooker, use sauté mode, then cook on high pressure for 20 minutes and let it release naturally.