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Bazella with Rice is one of my favorite Lebanese stews. I could say, however, it wasn't always. My mom made it a lot when we were kids. I used to pick out the beef pieces and the sauce and leave everything else behind. Things change the older you get. Now, I love it, yet I’ve only recently started making it. In order for this dish to be perfect, it’s important that the meat be very tender. I personally use a pressure cooker and cook it with an onion and a few bay leaves to enhance the flavor. Bazella is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without Arabic Rice Pilaf. I also like it served with mashed potatoes. It's healthy and delicious.


  • 1 pound beef stew pieces

  • 1 quartered onion

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon Bharat or All Spice

  • 1 clove garlic

  • 2 bay leaves

  • 2 tablespoons margarine or olive oil

  • 2 tablespoons tomato paste

  • 1 teaspoon black pepper

  • 1 (16 oz.) bag peas with carrots

  • 1 tablespoon beef bouillon

  • 1/2 teaspoon cinnamon powder


  1. Place beef, Bharat, garlic, bay leaves, black pepper, salt, and onion in pressure cooker. Cover with enough water and cook about 45 minutes.

  2. When done, release pressure and open pressure cooker carefully and pull out pieces of meat.

  3. In a separate Add margarine or olive oil and add meat and fry for 2 minutes.

  4. Add tomato paste and drain the broth through a colander to the pot with the meat.

  5. Add black pepper, maggi, and cinnamon powder and boil for 20 minutes.

  6. Add frozen peas and carrots and let boil for another 20 minutes.

  7. Enjoy over Middle Eastern Rice Pilaf or Mashed Potatoes.

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