Bazella Pea Stew with Meat Chunks Recipe
Bazella Pea Stew with Meat Chunks is a hearty Middle Eastern-inspired dish combining tender chunks of lamb or beef with a fragrant mixture of tomatoes, garlic, spices, and green peas. Slow-cooked to perfection, this savory stew is rich in flavor and perfect for warming meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Meat and Vegetables
- 2 lbs lamb or beef chunks
- 4 lbs Roma tomatoes or substitute 28 ounce can of crushed tomatoes or passata (see note 1)
- 1 onion, diced
- 2 cups fresh carrots, chopped
- 3 cups white potatoes, cubed
- 4 cups green peas, frozen or fresh
- 6 garlic cloves, minced
Spices and Liquids
- 2 bay leaves
- 1 tablespoon Lebanese seven spice or substitute with allspice
- 4 cups water or broth
- 6 ounces canned tomato paste
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Prepare the Meat: Heat olive oil in a large pot over medium heat. Add the lamb or beef chunks and sear until browned on all sides to develop flavor and seal in juices.
- Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Vegetables and Spices: Stir in the chopped carrots, cubed potatoes, and bay leaves. Sprinkle the Lebanese seven spice (or allspice) over the mixture and stir well to coat all ingredients.
- Incorporate Tomatoes and Liquids: Add the fresh Roma tomatoes or crushed tomatoes/passata along with the canned tomato paste. Pour in 4 cups of water or broth, stirring everything together thoroughly.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
- Add Peas: About 15 minutes before the end of cooking, add the green peas to the stew. Continue simmering uncovered to let the peas cook but stay tender and vibrant.
- Season and Serve: Remove the bay leaves. Taste the stew and adjust salt as needed. Serve hot, ideally with rice or crusty bread.
Notes
- Note 1: If using fresh Roma tomatoes, blanch and peel them before chopping for the best texture.
- You can substitute beef broth or vegetable broth for water to deepen flavor.
- This stew thickens naturally as it simmers; if it gets too thick, add more water or broth.
- Lebanese seven spice typically includes cinnamon, allspice, nutmeg, cloves, and black pepper; if unavailable, a combination of allspice and cinnamon works well.
