Comforting Pea Stew (Bazella)

🧂 Ingredients

• 4 cups frozen peas
• 1 lb beef

  stewing beef, or lamb, cut into cubes
• 30 oz crushed tomatoes

  2 x 15 oz cans
• 2 cups vegetable broth

  or beef broth or chicken broth
• 4 carrots

  medium-sized, diced
• 1 Tbsp tomato paste
• 4 cloves garlic

  diced
• 2 Tbsp olive oil
• 1 tsp salt

  or to taste
• 1/2 tsp Lebanese 7-spice
• 1/4 tsp chili powder
• 1 cup cilantro

  chopped

Instructions

• 1 Dice the carrots and garlic. Cube the meat/ Remove the stems, and chop the
  cilantro leaves.
• 2 In a large pot, heat the olive oil over medium heat. Add the meat and brown on
  all sides.
• 3 Stir in the diced garlic and tomato paste and sauté for 1-2 minutes.
• 4 Incorporate the crushed tomatoes, broth, chili powder, and 7-spice mix.
• 5 Bring to a boil, then reduce the heat. Cover and simmer the Bazella for 30-40
  minutes or until the meat is tender.
• 6 Add the diced carrots and frozen peas and cook for another 10 minutes or until
  the peas are tender but still bright green.
• 7 Remove from the heat. Stir in the chopped cilantro. Season with salt to taste.
  
  Serve the pea stew hot over Lebanese rice or with pita bread.

Nutrition Info