Bazella Middle Eastern Style Beef Casserole Recipes

BAZELLA (MIDDLE EASTERN-STYLE BEEF CASSEROLE)

Steps:

• Preheat the oven to 350°F
• Heat the oil in heavy-based frying pan over medium heat. Add the onion and garlic, and gently fry until golden.
• Add the braising steak and cinnamon, and fry for a further 3-5 minutes, stirring, until the meat is lightly browned. Transfer the contents of the frying pan to a casserole.
• Deglaze the frying pan with half the wine, and pour this mixture into the casserole.
• Add the tomato paste, water and remaining wine to the casserole. Stir in the bay leaf and a dash of Worcestershire sauce. Mix well and season to taste.
• Place the casserole in the oven and cook for 1 hour 30 minutes.
• Stir in the beans and cook for a further 10 minutes.
• Stir in the parsley just before serving.
• Ladle into serving dishes and garnish each dish with a parsley sprig.
• Serve with good crusty bread.

LEBANESE/SYRIAN BAZELLA

Steps:

• Cut onion in to small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside.
• Wash carrots and cut them into 1/4" thick pieces. Basically, you don't want them too thin or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside.
• In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside.
• In a stew pan, fry the 3 tbsp of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast!
• Reduce the heat, add first 2 cups of water. Stand back, it may spit at you! Keep adding until all 6 cups have been added. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes in the water.
• Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to a simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat.
• Serve with Middle Eastern rice.
• Extra water may be added to counter-act any saltiness or if too much evaporated out while cooking.
• Cooking times may vary depending on stove type. Just keep on eye on it and never walk away from cooking food! Stainless steel or a non-stick pan may be used. I prefer non-stick. This may also be transferred to a large crock pot and set on low. Yield depends on how much water is allowed to boil out, but pretty much it makes a lot! Count on leftovers if you're not having people over.