Lebanese beef stew, known traditionally as Bazella w Riz, is the ultimate comfort food that brings the vibrant flavors of the Mediterranean straight to your dinner table. This soulful dish features succulent, bite-sized cubes of seared beef nestled in a rich, velvety tomato broth, packed with plump emerald-green peas and tender carrot rounds.
When you serve this Lebanese beef stew over a steaming bed of fluffy white basmati rice mixed with golden-brown toasted vermicelli noodles, you create a meal that is as visually stunning as it is delicious. The deep crimson sauce and bright green vegetables make every bowl look like a professional culinary masterpiece.
Why You Will Crave This Traditional Bazella Stew
- Visual Texture: The contrast between the glossy crimson sauce and the bright emerald peas is breathtaking.
- Succulent Protein: We use a high-heat sear to create browned edges on the beef for maximum savory depth.
- Aromatic Spices: The signature use of Arabic 7 spices provides a warm, earthy flavor that defines authentic Lebanese cooking.
- Perfect Rice: Learn the secret to toasted vermicelli rice that stays fluffy and never mushy.
The Essential Ingredients for Authentic Flavor
Creating an elite Lebanese beef stew requires a balance of pantry staples and specific aromatics. Each ingredient serves a distinct purpose in building the “velvety” texture mentioned in our visual blueprint.
- Beef Chuck or Stew Meat: 1 lb (450g) cut into small cubes. The fat content ensures the meat stays tender and succulent during the simmer.
- Garden Peas: 2 cups (300g) of fresh or frozen peas for that bright green pop.
- Carrots: 2 medium carrots (120g), sliced into small rounds to add natural sweetness.
- Tomato Sauce & Paste: 15 oz (425g) sauce and 1 tbsp (15g) paste to achieve a thick crimson tomato sauce.
- Arabic 7 Spices: 2 tsp (4g) of this blend (allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger) is non-negotiable for authenticity.
- Basmati Rice & Vermicelli: 1.5 cups (280g) rice and 1/2 cup (50g) thin vermicelli for the foundation bed.
- Fresh Parsley & Black Pepper: Used for the final garnish to add freshness and a light dusting of spice.
If you love hearty, vegetable-forward meals like this, you should also try our Cabbage Roll Soup or this comforting Classic Beef Stew for your next meal prep session.
Step-By-Step: Mastering the Lebanese Beef Stew
1. Searing the Beef to Perfection
Heat 2 tbsp (30ml) of neutral oil in a rustic navy blue ceramic pot over medium-high heat. Add the beef cubes in a single layer, ensuring they don’t crowd the pan.
Visual Cue: Look for visible browned edges and a deep crust. This “Maillard reaction” is what gives the Lebanese beef stew its professional, rich flavor profile.
2. Aromatics and the Crimson Broth
Add one finely chopped onion and 4 minced garlic cloves to the pot. Sauté until translucent, then stir in the Arabic 7 spices to bloom the oils.
Pour in the tomato sauce, tomato paste, and 2 cups (475ml) of beef broth. Stir well to combine until the liquid becomes a thick, glossy, deep-crimson broth. Lower the heat and simmer for 45-60 minutes until the beef is fork-tender.
3. Adding the Garden Vegetables
Once the meat is tender, fold in the sliced tender carrots and bright green peas. Simmer for an additional 10-15 minutes.
Sensory Cue: The sauce should be rich and velvety, catching the light as it bubbles. The peas should remain plump and emerald-green, not olive-drab.
4. Crafting the Toasted Vermicelli Rice
While the stew finishes, melt 1 tbsp (14g) of butter in a separate saucepan. Add the broken vermicelli pieces and sauté until they turn a toasted golden-brown.
Add the rinsed basmati rice and 3 cups (710ml) of water with a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes. Fluff with a fork to reveal the steaming, fluffy long-grain texture.
Expert Tips for the Ultimate Pinterest-Worthy Result
- Don’t Skip the Sear: The brown bits (fond) at the bottom of the pot are the secret to a succulent stew.
- Rinse Your Rice: Always rinse basmati rice until the water runs clear to ensure the grains stay separate and fluffy.
- Control the Thickness: If the sauce is too thin, simmer uncovered for the last 10 minutes. If too thick, add a splash of water to maintain that velvety broth consistency.
- Garnish Generously: A generous scattering of fresh flat-leaf parsley right before serving adds the “pop” needed for high-engagement food photography.
How to Store and Reheat Bazella
This Lebanese beef stew actually tastes better the next day! Store the stew and rice in separate airtight containers in the refrigerator for up to 4 days.
To reheat, add a splash of water to the stew and warm it on the stovetop over medium heat. The rice can be steamed in the microwave with a damp paper towel to maintain its steaming, fluffy texture.
What to Serve With Lebanese Beef Stew
While this is a complete meal on its own, it pairs beautifully with a side of salty olives, fresh radishes, or a crisp green salad. If you’re looking for more Mediterranean inspiration, check out our Mediterranean White Chicken Chili or this vibrant Chicken Feta Pasta.
Frequently Asked Questions
Yes! Frozen peas are often flash-frozen at peak ripeness, ensuring they maintain that bright emerald-green color and plump texture better than canned varieties.
The stew itself is gluten-free if you ensure your tomato sauce and broth are certified. However, the traditional rice contains vermicelli (wheat). Swap the vermicelli for extra rice to make the whole meal gluten-free.
Arabic 7 Spices (Baharat) is a blend of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger. If you can’t find it, a mix of equal parts allspice and cinnamon with a pinch of cloves is a close substitute.
Beef chuck or stew meat is ideal. These cuts have enough connective tissue to become incredibly tender and succulent during the slow simmering process in the tomato sauce.
Toasting the vermicelli in butter adds a nutty flavor and creates a beautiful golden contrast against the white basmati rice, which is a hallmark of authentic Lebanese cuisine.
The Official Bazella w Riz Recipe
Lebanese Beef Stew (Bazella w Riz) with Toasted Vermicelli Rice
Ingredients
Equipment
Method
- Heat oil in a large pot and sear beef cubes until they have visible browned edges.
- Add onions and garlic, sautéing until soft, then stir in the Arabic 7 spices.
- Add tomato sauce, paste, and beef broth. Simmer for 45-60 minutes until beef is tender.
- Fold in the peas and carrots, simmering for another 10-15 minutes until bright and tender.
- Melt butter and toast vermicelli until golden-brown.
- Add rinsed rice and water. Bring to boil, then cover and simmer on low for 15 minutes.
Notes
Use fresh flat-leaf parsley for the brightest visual contrast.
Join the FlavorVale Community!
Did you make this Lebanese beef stew? We want to see your succulent beef cubes and emerald peas! Save this recipe to your “Mediterranean Dinners” board on Pinterest and follow @flavorvale_official for more authentic recipes.
Leave a 5-star rating in the comments below and upload a photo of your dish—it helps our community grow and inspires other home cooks to try this traditional Bazella!
