Green peas and meat stew - bazella w riz, tasty & healthy!

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By Norma Dakhoul Source: SBS Photography by Alan Benson More from the Lebanese Recipes Kitchen: Rice and Chick peas (Rez bel hummos) Lamb Tomato and Green Peas Rice Syrian Green Peas Stew Lemon-Garlic Chick Pea Dip with Veggies. Bazella (Lebanese Stew with Peas) is a classic dish made of peas, beef, tomatoes, onion, cilantro and garlic served over Arabic Rice. Beef Stew with peas and carrots ( Bazella W Riz) - thesaltandsweet.com.

You need mixed peas and carrots, 450 grams/can.
You need round beef, cut into small cubes.
You need medium onion, finely chopped.
Use garlic, crushed.
Provide tomato paste, dissolved in 1 cup water.
You need vegetable oil.
You need to prepare salt.
Provide black pepper.

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In a cooking pot, heat the vegetable oil and fry the onions on high heat until golden and soft..
Add the garlic and meat cubes. Stir on medium heat until the meat is cooked..
Add the peas and carrots to the pot after draining them from the water in the can. Add salt, black pepper and the tomato paste then add enough water to cover the pot ingredients..
Cover the pot and let it simmer for 20 min on low heat..
Serve with vermicelli rice..
Note: You can find the recipe 'vermicelli rice' under my profile..

EDIT*** I added the juice of half a lemon at the end. This stew is much better if using lamb, but it is also nice with beef. The procedure is the same for both meats. Instead of potato you can use flour noodles, but they have to be small. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit.

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