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Let me share my favorite bazella stew recipe with you. This hearty dish brings warmth to chilly evenings, combining tender beef chunks with vibrant peas and carrots. Aromatic spices infuse every spoonful, creating a comforting meal that'll transport your taste buds to distant lands. I've perfected this recipe over years, tweaking flavors until achieving perfect balance. Whether paired with fluffy rice or crusty bread, this stew never fails to satisfy hungry appetites. Get ready for your kitchen to fill with mouthwatering aromas!
Ingredients for Delicious Bazella Stew
- Beef: Adds rich flavor and protein to the stew, creating a hearty and satisfying dish.
- Peas: Bring a pop of color and sweetness to the stew, adding texture and a fresh taste.
- Carrots: Provide natural sweetness and a vibrant color to the stew, enhancing both the flavor and visual appeal.
- Onion: Adds depth of flavor and aroma to the stew, creating a savory base for the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste profile of the dish.
- Olive oil: Helps sauté ingredients and adds richness to the stew, contributing to a flavorful and well-rounded dish.
- Beef broth: Forms the base of the stew, infusing it with savory meaty flavors and providing depth to the dish.
- Cumin: Adds a warm and earthy flavor to the stew, complementing the other spices and enhancing the overall taste.
- Paprika: Provides a subtle smokiness and vibrant color to the stew, adding depth and complexity to the dish.
Read more: Mulligatawny Stew
Essential Tools for Making Bazella Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and cubing the beef to the desired size.
Bazella Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef, cubed
- 2 cups Peas
- 2 cups Carrots, diced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 4 cups Beef broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Paprika
Read more: Autumn Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onions and garlic, sauté until fragrant.
- 3. Add cubed beef, cook until browned on all sides.
- 4. Add carrots and peas, stir well.
- 5. Pour in beef broth, bring to a boil.
- 6. Add salt, pepper, cumin, and paprika. Reduce heat and simmer for 30 minutes.
- 7. Serve hot with rice or bread.
Notes:
Nutrition value:
Keywords:
Read more: Hasenpfeffer Stew Recipe
Tips for Making Bazella Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of lemon juice to this stew right before serving can brighten up the flavors and add a refreshing twist to the dish.
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