Why You’ll Love This Recipe

• Utilizes common pantry and freezer staples.
• Budget-friendly recipe that stretches a small amount of meat.
• Quick one-pot meal, ready in under an hour.
• Rich in flavor with aromatic Middle Eastern spices.
• Easily adaptable for vegetarian or vegan diets.
• Perfect for meal prep as flavors deepen overnight.

Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 lb (450g) lean ground beef or lamb
• 1.5 teaspoons Lebanese 7-spice (or a mix of 1/2 tsp allspice, 1/2 tsp black pepper, 1/4 tsp cinnamon, 1/4 tsp cumin)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 3 tablespoons tomato paste
• 4 cups water or beef broth
• 2 large carrots, peeled and diced (about 1.5 cups)
• 1 medium potato, peeled and diced (optional, for a heartier stew)
• 16 oz (450g) bag of frozen sweet peas
• For serving: Cooked Lebanese vermicelli rice (Ruz bi Sharieh)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground beef or lamb to the pot. Break it up with your spoon and cook until browned all over, about 5-8 minutes.
5. Drain any excess fat from the pot if necessary.
6. Sprinkle the Lebanese 7-spice, salt, and pepper over the meat. Stir well to combine and cook for 1 minute to toast the spices.
7. Add the tomato paste to the pot. Stir it into the meat and cook for 2 minutes, allowing it to darken slightly. This step deepens the tomato flavor and removes any metallic taste.
8. Pour in the water or beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
9. Once boiling, add the diced carrots (and potatoes, if using). Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the carrots are nearly tender.
10. Stir in the frozen peas. They do not need to be thawed. Increase the heat to bring the stew back to a gentle simmer.
11. Cook for another 5-7 minutes, uncovered, until the peas are bright green and tender-crisp. Be careful not to overcook them.
12. Taste the stew and adjust seasoning with more salt and pepper if needed. The sauce should have thickened slightly.
13. Serve hot over a bed of Lebanese vermicelli rice.

Expert Cooking Tips

• Toast the tomato paste: Don’t skip the step of cooking the tomato paste for a minute or two before adding liquids. It caramelizes the sugars and creates a much richer, deeper flavor base for your stew.
• Don’t overcook the peas: Add the frozen peas at the very end of the cooking process. They only need a few minutes to cook through. Overcooking will turn them mushy and dull their vibrant color.
• Use a quality broth: While water works, using a good quality beef or vegetable broth will add another layer of savory depth to the final dish.
• Let it rest: Like many stews, Bazella tastes even better the next day. The flavors meld and deepen overnight. Make a big batch for easy leftovers.

Substitutions and Variations

For a vegetarian/vegan version, omit the meat and sauté 8 oz of mushrooms with the onions. Use vegetable broth and consider adding a can of drained chickpeas with the carrots for protein. For the meat, you can use ground chicken or turkey, though beef or lamb provide the most traditional flavor. If you don’t have Lebanese 7-spice, a combination of allspice, black pepper, and a pinch of cinnamon makes a great substitute.

Common Mistakes to Avoid

A common mistake is creating a watery stew. If your stew is too thin at the end, let it simmer uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate and the sauce to thicken. Another pitfall is under-seasoning. This is a simple dish, so it relies on proper seasoning. Be sure to taste and adjust the salt and pepper before serving. Finally, adding the peas too early will result in them becoming mushy and losing their sweet flavor and bright color.

Serving Suggestions

The classic and non-negotiable way to serve Bazella is over a fluffy bed of Lebanese Vermicelli Rice (Ruz bi Sharieh), where toasted vermicelli noodles are cooked with the rice. The simple rice pilaf is the perfect canvas for the rich stew. A dollop of plain yogurt on the side can add a cool, tangy contrast. Serve alongside a simple Middle Eastern salad, like a Fattoush or a simple cucumber and tomato salad, for a complete and balanced meal.

Storage and Reheating Tips

Allow the stew to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors will continue to develop, making leftovers particularly delicious. This stew also freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop or in the microwave.

Frequently Asked Questions

What is Lebanese 7-spice and where can I find it?

Lebanese 7-spice (Baharat) is a fragrant, all-purpose spice blend. While mixes vary, it typically includes allspice, black pepper, cinnamon, cloves, nutmeg, coriander, and ginger. You can find it at Middle Eastern grocery stores or online. A simple substitute is a mix of allspice, cinnamon, and black pepper.

Can I use fresh peas instead of frozen?

Yes, you can absolutely use fresh peas. Shell them and add them at the same stage as you would the frozen peas. They may need a minute or two longer to cook, but taste frequently to ensure they don’t overcook.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, follow steps 1-7 on the stovetop, then transfer everything except the peas to the slow cooker. Cook on low for 4-6 hours, stirring in the peas during the last 30 minutes. For an Instant Pot, use the ‘Sauté’ function for steps 1-7, then add the broth and carrots/potatoes, and cook on high pressure for 5 minutes. Quick release the pressure and stir in the peas, letting them cook in the residual heat for a few minutes.

Conclusion

Lebanese Pea Stew is more than just a recipe; it’s a strategy for creating something wonderful from the bare essentials. It’s a testament to the warmth and ingenuity of Lebanese home cooking. Whether you’re cleaning out the pantry, sticking to a budget, or simply craving a bowl of uncomplicated comfort, this Bazella w Ruz will not disappoint. It’s a dish that nourishes the body and soul, proving that a few humble ingredients, when treated with care, can create a truly memorable meal.