Peas and Carrots Stew
Bazella W Riz is a Peas and Carrots Stew that is a popular Lebanese recipe made with a tomato base broth and served with vermicelli rice
Servings: 8 servings
Ingredients
- 1 pound ribeye steak or NY strip steak trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil divided
- 2 teaspoons 7 Spice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion chopped (optional)
- 3 garlic cloves minced
- ¼ cup fresh cilantro chopped
- 2 15-ounce can tomato sauce
- 3 Roma tomatoes diced
- 4 cups water
- 3 cups frozen peas
- 1 cup frozen carrots or 1-2 carrot sticks, chopped
Instructions
- In a heavy bottomed pot over medium-high heat, heat the olive oil. Add the beef, season with 7 Spice, salt and pepper. Sear for 5-7 minutes until the meat is browned on the outside, but not fully cooked. Remove and set aside on a plate, keep any oil and juices in the pan.
- In the same pot, add the onions, garlic and cilantro, and cook for about 2-3 minutes until fragrant.
- Add the tomato sauce, fresh tomatoes and water to the pot and stir to remove any browned bits stuck to the pot from the beef. Bring to a boil, then add the peas, carrots and partially-cooked beef with the juices to the pot. Return the cooked beef to the pot along with peas and carrots and stir to combine.
- Lower heat to low and cook covered for 45 minutes. Uncover the pot and continue cooking for 15 more minutes, until the sauce is reduced to a thick broth.
- Serve warm over Lebanese rice.
Video
Notes
Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days.
Freezing: You can also freeze the stew and it will keep for up to 3 months.
Nutrition
Calories: 93kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 322mg | Potassium: 271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3467IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 1mg
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