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Bazella Stew (Pea Stew)

Typical Lebanese stew, served with vermicelli rice.
Servings 5

Ingredients
  

  • 200 g Beef Shanks (Mawzet) Could use Lamb as well
  • 1 stick Cinnamon
  • 2 Bay Leaves
  • 3 Cloves
  • 2 Anise Stars
  • 1.5 Liter Water
  • 2 tsp Seven Spices
  • 2 tsp Cinnamon Powder
  • 2 tsp All Spice
  • 2 tsp Salt
  • 1 Chopped Onion
  • 2 Bags Frozen Peas and Carrots (800g) Carrots chopped finely
  • 1 Large Potato Chopped into small cubes
  • 2 tbsp Tomato Paste
  • 1/2 Cup Tomato Sauce
  • Olive Oil

Instructions
 

  • Place cinnamon sticks, bay leaves, anise stars and cloves in pressure cooker with water.
    Add the beef shanks, let them boil and close the pressure cooker for around 30-40 mins.
  • Once the meat is done, remove the meat and set aside. Remove all the aromatics and discard. Reserve the broth.
  • In a large pot, heat 3 tbsp olive oil on low fire. Add the onions and fry them around for 3 mins.
    Add the carrots and potatoes making sure you stir them to avoid them sticking.
    Stir them for around 2 min and then add the peas.
  • Add all your spices and salt and mix them with the veggies.
  • Add beef shanks and the tomato paste. Stir the paste well into the veggies so that they are evenly coated.
  • Top off with the broth (optional to add tomato sauce here)
  • Cook with lid closed for around 30 min. If water level is too much you can simmer it for another 10 mins.
  • Serve with vermicelli rice.