Bezella w Riz (Syrian Carrot, Pea, and Tomato Stew)

Ingredients:

- 1 lb/500 g beef stew meat or chuck, cut into cubes
- 1 onion, chopped
- 1 tsp Arabic 7 spices
- 1-2 tsp salt
- 1 tbsp olive oil
- 2 lb/1 kg carrots, peeled, quartered, and cut into 3-inch pieces
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 14 oz/500 g tomato passata/purée
- 14 oz/500 g canned crushed/chopped tomatoes
- Rind of 1 lemon, removed with a vegetable peeler or paring knife
- Rind of 1 orange, removed with a vegetable peeler or paring knife
- 7-10 oz/200-300 g frozen peas
Taqlay
- 1/4 c vegetable oil
- 1 head garlic, smashed or minced
- 1 head cilantro/coriander, washed, tough stems removed, chopped

Preparation:

Meat and Meat Broth
- In a large Dutch oven or heavy-bottomed pot set over high heat, cook the meat and onions. Stir occasionally until well browned, about 5 minutes.
- Toss in the Arabic 7 spices and salt and mix for another minute or so.
- Add enough water to cover the meat, about 4 c/1L, maybe more depending on the pot. Simmer for about 5 minutes and skim off any foam. Cover and cook until the meat is about 3/4 of the way tender, about 45 mins-1 hour, depending on the cut of meat and type of pot.
- Strain, reserving the liquid.
Stew
- Wipe out the Dutch oven/heavy-bottomed pot add the olive oil, and set over medium-high heat. Cook the carrots until beginning to brown, about 5-6 minutes.
- Add the tomato paste and cumin and cook, stirring frequently, for about another minute.
- Toss in the tomato passata/purée and chopped tomatoes. Stir to combine and then add meat and enough meat broth to cover all the components. Add water if you need more liquid.
- Bring up to a boil over high heat, throw in the lemon and orange rind, reduce to a simmer, cover, and cook for about an hour, or until carrots are tender. Check on it from time to time to make sure the liquid isn't drying up, and add more water as necessary.
- Meanwhile, make the Taqlay.
In a small to medium-sized pot, preheat the vegetable oil over medium-high heat.
- Add the garlic and stir frequently until golden, about 4-5 minutes, being careful not to burn.
- from the heat and immediately add the chopped cilantro/coriander.
- Once the carrots are tender, just before serving, add the peas and simmer for 5 minutes more.
- Adjust seasoning and add the Taqlay to the stew.
- Serve with Perfect Rice

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