clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lebanese Stew with Peas and Rice (bazella w riz)

Lebanese Stew with Peas and Rice (bazella w riz)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Lebanese


A hearty family favorite meal that is packed with vegetables and beef. Serve with rice to make a complete meal.


Units Scale
  • 3 large carrots - about 13oz, peeled and diced
  • 2 medium onions, diced
  • 1.5 pounds petite sirloin (or similar), diced into 1/4" 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


  1. Begin by preparing your beef, onions and carrots.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Continue this with 3 more cups of broth - add broth, allow to evaporate then add next cup.
  7. On the last cup of broth, add your carrots (if using fresh) and allow to cook for the 10 minutes.
  8. Finally, add in your spices, tomato paste, peas and a final cup of water or broth and allow to come to a boil.
  9. 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.
  10. Adjust seasonings as needed and serve with rice and enjoy! 


  • 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.