A simple, warming Lebanese Stew with Peas and Rice (Bazella w Riz). Tender bites of meat are simmered with onions and carrots then married with peas and a light tomato sauce. Finally served with Lebanese Vermicelli Rice for a comforting and wholesome meal.

This pea stew is a simple and classic Lebanese dish that uses finely diced beef, peas, carrots a light tomato sauce. Bazella in Arabic translates to peas and Riz to rice - simply peas and rice but we have some other additions to the dish to make it a standout dish! As with many dishes from Lebanon and throughout the Middle East, this meal is served with Vermicelli Rice which is a staple in Lebanese cuisine. Prepared similarly to my classic Spinach and Beef Stew - you will love this variation that is also vegetable forward for an easy weeknight meal!
History of Lebanese Stews: Yakhneh
Stews such as this one are called, yakhneh. Yakhneh can be cooked in many forms and are usually served with meat and rice. Another form of yakhneh is my Braised Eggplant and Lamb Stew. The idea is a meal that is complete with meat, vegetable and grain, similar to an American casserole dish. Combining vegetables, a protein as well as potatoes or rice for a filling component. Cooking dishes this way allows a balanced meal and also typically doesn't require expensive cuts of meat. Rather, less expensive cuts of meat are used and cooked down to soften making the meal more affordable for any household.
A sampling of ingredients
Simple ingredients make this dish very accessible and affordable for any budget.
- Petite Sirloin - I like to use petite sirloin for this dish as it's quite affordable. It also allows me to use several pieces diced with little fat or bone. You may also use top or bottom round or really any beef you choose. Once we begin to cook the small pieces, it will become tender and melt in your mouth.
- Peas - This is the time for your frozen veggies to shine! Frozen peas are used in this dish for a few reasons - fresh peas are hard to come by and for the quantity you need, it's more affordable. I really love Trader Joe's frozen peas as they are always sweet. Find a brand that you love and keep a stash on hand!
- Carrots - You can go about carrots in 2 ways: my mom actually gets a pea and carrot frozen mix and adds in, personally, I like to dice my own carrots and add them in. This gives me a more plentiful carrot and pea ratio. Truly there is no right or wrong! If you do use a mix, be sure your peas are more plentiful than the carrots.
- Mixed Spices - A staple in the Middle Eastern pantry. Mixed spice is a blend of various spices often: allspice, black pepper, coriander, clove, cumin and nutmeg, often called Baharat in Arabic. You can purchase at any Middle Eastern grocery store or simply online. If you don't have access to mixed spice/7 spice, you can sub allspice in it's place which is more common in general markets. Note that the blend of spices can vary with each brand but truly any variety will work and bring out the flavors in the dish immensely.
See recipe card for quantities.
Instructions
Begin by preparing your beef, cut your beef into small cubes - the small cubes cook faster and become tender much quicker than larger chunks of meat.
Pro tip: Pop your meat into the freezer for about an hour before preparing. Having your beef slightly frozen will make it much easier to cut. Also, be sure you're using a sharpened knife to allow for safe cutting.
Prepare your onion by dicing and cook for 3-4 minutes until they begin to soften slightly with a bit of olive oil. Next add in your diced beef and begin to brown and cook on medium-high heat. You'll brown the meat for 5-10 minutes then add 1 cup of your broth or water and allow to continue cooking for another 5-10 minutes until liquid is absorbed. Repeat this step 3 times (3 cups of broth/water) or until your beef is tender when tasting. On the 3rd addition, add your diced carrots if using fresh and allow to cook with the beef and onions.
Once your beef is tender and carrots are added (if using fresh), add your peas, additional stock/water, tomato paste and additional: salt, pepper and mixed spices.
Allow mixture to come to a boil then reduce heat and cover for 15-20 minutes until sauce forms and peas begin to change from a bright green to a darker green.
Serve over your favorite rice, mine is Vermicelli Rice of course!
Storage
This dish is great as leftovers simply heated in the microwave or stove top. Store in fridge for 5 days. You can also freeze this. Allow dish to cool completely then package in freezer safe containers. When you want to enjoy, remove from freezer and place in fridge to defrost. Freezing is best for 3-4 months. You can even place rice then stew mixture and freeze together.
As always, I love seeing your creations! This is a perfect salad or side dish to serve all year long.
I hope you enjoy this Lebanese Stew with Peas and Rice (bazella w riz) as much my family does! If you make Lebanese Stew with Peas and Rice (bazella w riz), please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Lebanese Stew with Peas and Rice (bazella w riz)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Lebanese
Description
A hearty family favorite meal that is packed with vegetables and beef. Serve with rice to make a complete meal.
Ingredients
- 3 large carrots - about 13oz, peeled and diced
- 2 medium onions, diced
- 1.5 pounds petite sirloin (or similar), diced into ¼" cubes
- 3 tablespoons olive oil - or any choice oil
- 4 cups beef/chicken/vegetable stock or water
- 1 additional cup of water
- 2 pounds frozen peas
- 3 oz tomato paste (about 4 tablespoons or half a small can)
- 2 teaspoons mixed spice (7 spice, allspice or cinnamon)
- 2 teaspoons black pepper
- 2-3 teaspoons kosher salt, adjust to taste, cut in half if using table salt
- 1 recipe for Vermicelli Rice
Instructions
- Begin by preparing your beef, onions and carrots.
- Onions and carrots should be diced into small cubes and beef in the same manner. The smaller the beef cubes the quicker they will cook and become tender.
**Pro tip: pop your beef into the freezer an hour before cutting and it makes slicing much easier - Once your onion, carrots and beef are prepared, heat your oil in a large sauté pan/skillet that has tall sides on medium-high heat. Add your onions and allow to cook for 3-4 minutes until they begin to soften slightly and turn translucent.
- Add your diced beef to the oil + onion mixture and begin to brown. Continue cooking on high heat for 5- 10 minutes until fully browned.
- Next, add in 1 cup of broth/water to the skillet and continue to cook on high for about 10 minutes or until liquid mostly evaporates.
- Continue this with 3 more cups of broth - add broth, allow to evaporate then add next cup.
- On the last cup of broth, add your carrots (if using fresh) and allow to cook for the 10 minutes.
- Finally, add in your spices, tomato paste, peas and a final cup of water or broth and allow to come to a boil.
- Once combined and boiling, lower heat and cover for 25 minutes. You will notice the peas change from a bright green to a dull green.
- Adjust seasonings as needed and serve with rice and enjoy!
Notes
- As always be sure to taste for salt - kosher salt is less salty than table salt and I always recommend cutting in half if using table salt.
- If using a frozen carrot/pea mix, be sure your peas are more plentiful and simply add the bagged mix when adding peas in recipe (omit carrot step)
- Adjust seasonings to your preference. If you can't locate mixed spice or 7 spice, allspice is the next best replacement.
Christina says
Great recipe! I only added some garlic a couple of minutes before the stock.
Thank you Cosette.
Cosette's Kitchen says
I will never say no to garlic!!! Hahaha! Enjoy!
xoxo,
Cosette
Rog says
Hello from Montreal; I love your recipes, but I also loved your introduction that made me laugh to tears when you mentioned your nightmares when your 3 children were 0-2-4. Bless them!
(I have 3 children with almost same age difference; I had the same nightmares).
Thank you for all your recipes that are worth a 5 star restaurant!
Cosette Posko says
Hahahaha! OMG, Yessss! They are older now but also so much more demanding it seems! They are gems though. Thanks for sharing 🙂
xoxo,
Cosette
Jacqueline says
Thank you from Sydney Australia.🙏 this recipe is the same way my mum made it, and now I can cook it too.… yum !🤤
Cosette Posko says
Awwww, that makes my heart happy! Enjoy!
xoxo,
Cosette