Bazella: peas and carrots in a tomato-based dinner
Coordinate tender meat, sweet vegetables and a measured tomato sauce for an easy-to-serve stew.
Decide on the vegetable format
A frozen peas-and-carrots blend can simplify preparation, while separate vegetables let you control their proportions. Read the recipe before choosing because fresh carrots may need more time than small frozen pieces. Select plain vegetables without butter or sauce. Their sweetness is part of the stew’s balance, so a heavily seasoned frozen side dish is not an equivalent ingredient.
Give the base enough time
If the recipe includes meat, follow its cooking stage before adding quick-cooking peas. Tender vegetables cannot compensate for meat that still needs a long simmer. Tomato paste should be measured and incorporated evenly so it does not remain in dense lumps. Taste the broth before salting, especially when using a stock cube or another concentrated base.
Protect the peas from unnecessary cooking
Once the vegetables are tender, avoid keeping the pot at a strong boil while other dishes catch up. Peas lose their pleasant texture if cooked far beyond what they need. Adjust the sauce consistency with the recipe’s method, and stir gently so carrots remain recognizable. A broad pan can reduce liquid faster than a tall narrow pot, which matters when adapting cookware.
Related reading: Baked large beans: creamy centers beneath a tomato topping.
Make the rice work for the sauce
Serve bazella beside fluffy rice so guests can combine them by the spoonful. A shallow bowl helps contain the tomato sauce without requiring a large portion. Prepare the rice timing before the stew finishes. On the market list, include plain tomato paste and the correct vegetables, and keep ready-made pea stews separate from ingredients for a from-scratch version.
COOK IT AT HOME
Beef, pea and carrot bazella
Bazella makes a generous family dinner from small pieces of beef, sweet peas and a tomato broth. The beef needs its own simmer before the vegetables enter; adding peas at the start would turn them dull and soft. This version uses frozen peas and carrots for convenience, with enough sauce to spoon over rice.
- Makes
- 6 servings
- Prep
- 20 minutes
- Cook
- 100 minutes
- Additional time
- None
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 1¼ lb beef chuck, cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes (14–15 oz)
- 3 cups low-sodium beef broth
- ½ teaspoon ground allspice
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 lb frozen peas and diced carrots
- 2 tablespoons chopped parsley
Step-by-step method
- Pat beef dry. Heat oil in a heavy pot over medium-high heat and brown beef in two batches for 5–6 minutes. Transfer to a plate.
- Reduce heat to medium and cook onion 6 minutes. Add garlic for 30 seconds, then tomato paste for 1 minute.
- Return beef and juices. Add crushed tomatoes, broth, allspice, salt and pepper. Bring to a simmer, partially cover and cook gently 60–80 minutes until beef is tender. Add hot water if needed to keep it just covered.
- Add frozen peas and carrots. Return to a simmer and cook 10–15 minutes, or according to package directions, until vegetables are tender but still hold shape.
- Uncover for a few minutes if the sauce is too thin. Taste and adjust salt after reduction rather than early in cooking.
- Stir in parsley off heat. Spoon into bowls or over rice, distributing the beef evenly between servings.
Helpful tips & substitutions
- Beef chuck becomes tender with time; lean steak cubes can dry out during the long simmer.
- For a faster meat-free version omit beef, reduce broth to 2 cups, simmer the tomato base 15 minutes, then add vegetables and a drained can of chickpeas.
Storage & make-ahead
Refrigerate within 2 hours in shallow containers and use within 3–4 days. Reheat to 165°F. Freeze for up to 3 months.
How to serve it
Serve with vermicelli rice and a cucumber salad.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- peas carrots — Sunbulah Garden Peas & Diced Carrot 400g
- tomato paste — Ziyad Tomato Paste Jar 700g
- allspice — Abido Spices Allspice 100g
- rice
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Bazella: Peas and Carrots Stew — Hungry Paprikas