Bazella: The Middle Eastern Stew You'll Love

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Brown the beef on all sides, about 5 to 7 minutes, then set it aside.
2. Add the remaining 2 tablespoons of olive oil to the pot and cook the onion for 5 to 6 minutes until soft. Add the garlic and cook for 30 seconds.
3. Return the beef to the pot. Stir in the seven spice, salt and black pepper until coated, then add the tomato paste and cook for a couple of minutes.
4. Add the tomato sauce and water, stir and gently scrape the bottom of the pot, then bring to a boil.
5. Lower the heat, cover and simmer for 45 to 60 minutes until the beef is completely tender.
6. Add the frozen peas and carrots and cook for another 15 to 20 minutes until tender.
7. Taste and adjust the salt before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionCarrotBeefTomato pasteTomato sauce