Lebanese Peas and Carrots Stew
In Arabic cultures, beef stews are quite popular. This recipe is a Lebanese stew called bazella w riz: “peas and rice”. Beef stew meat is browned, then stewed with onions, garlic, peas, and carrots in a tomato based sauce. The stew is served over Lebanese rice with warm pita.
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 2 tsp Lebanese 7 spice
- 1 small onion diced
- 4 garlic cloves minced
- 1/4 cup cilantro chopped
- 2 cups tomato sauce
- 1 cup water
- 1 cup frozen peas
- 1 cup carrots diced
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the beef for 5 minutes; seasoning with the 7 spice, salt and pepper. Remove from the pan.
- Add in the onions, garlic, and cilantro. Sauté for 3 minutes.
- Add the tomato sauce, water, beef, peas, and carrots. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- The liquid should reduce to less than half the amount.
