Bazella
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
9 mins
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Servings
6 people
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Calories
298 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Bazella
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A Middle Eastern pea, carrot and beef stew that's so easy to make, healthy and utterly comforting.
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Ingredients
- 2 tablespoon olive oil
- 1 lb beef 500 g, boneless, about 1-2 inch cubes
- 4 cups water
- 1 teaspoon seven spices
- 1/4 teaspoon cinnamon powder
- 1 teaspoon salt
- 1/4-1/2 teaspoon black pepper powder
- 1/4 teaspoon cumin powder
- 1 small onion diced
- 1 bay leaf
- 4-5 tablespoon tomato paste 70g
- 1 tablespoon olive oil
- 10 garlic cloves, crushed
- 1 bunch cilantro aka coriander, finely chopped
- 1 bag pea 1 lb, 450 g, frozen, mixed, carrots cubed
- 1 bag carrot 1 lb, 450 g, frozen, mixed, carrots cubed
- 1 bag peas 1 lb 400g, frozen
Instructions
- If using Instant Pot, turn it to saute mode, and add the olive oil until hot. If using a regular saucepan, do the same thing on medium high heat. Add the beef cubes, and cook stirring occasionally until browned.
- Add the water, the seven spices, cinnamon powder, salt, black pepper and cumin powder, then the diced onion and bay leaf. If making in the Instant Pot, add the tomato paste, and stir to combine, then turn pressure to high for 25 minutes. Make sure valve is sealed). After cook time is over, let the pressure naturally release for 10 minutes before venting remaining pressure and opening the Instant Pot.
- If using a regular saucepan, boil the meat until completely cooked before adding the tomato paste. This will take about 1 hour on a high simmer.
- While the meat is cooking, prepare the sauteed garlic and coriander. Heat the olive oil in a small skillet on medium high heat, then add the garlic and coriander. Stir and cook until garlic turns golden and coriander wilts, then set aside.
- Once the meat has cooked through, switch Instant Pot to saute function and add the frozen peas and carrots, and the extra bag of frozen peas. Saute for 10-15 minutes or until peas and carrots are cooked through and tender. Stir in the sauteed coriander and garlic mixture, and serve with vermicelli rice.
Notes
- This recipe can easily be made in an Instant Pot or regular Pressure cooker or stove top. The only difference will be how long the meat cooks for, and if doing this in a regular saucepan not a pressure cooker, don't add the tomato paste until after the meat cubes cook through and are tender.
- For a great recipe for vermicelli rice, check this out.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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