Lebanese Carrot Stew, often known as Jazarieh/Jazariya, is a comforting Middle Eastern home-style dish in which carrots are slowly cooked with meat, tomatoes, onions, garlic, and warm spices until everything becomes tender and flavorful.
Carrots are naturally sweet, so slow cooking them in a savory tomato sauce creates a beautiful balance of sweet, tangy, savory, and aromatic flavors. When served with Lebanese vermicelli rice, the sauce soaks into the rice and turns a simple vegetable stew into a satisfying family meal.
This is the kind of dish that works particularly well for a traditional Lebanese lunch or dinner.
Lebanese Carrot Stew Recipe
Preparation Time
20 minutes
Cooking Time
1–1½ hours
Total Time
Approximately 1½ hours
Servings
4–6
Cuisine
Lebanese / Middle Eastern
Course
Main Course
What Is Lebanese Carrot Stew?
Carrots are used in many Lebanese stews, often together with meat and a tomato-based sauce.
The Lebanese approach is generally straightforward: meat is browned, onions and garlic are cooked until fragrant, and the meat is slowly simmered before the carrots and tomato sauce are added.
The carrots become tender while retaining their natural sweetness.
The final stew should have a thick, rich sauce, rather than a thin broth.
Ingredients
For the Stew
- 600 g beef or lamb, cut into bite-sized cubes
- 500–600 g carrots
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 400 g chopped or crushed tomatoes
- 2 tablespoons tomato paste
- 2–3 cups water or meat stock
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 bay leaf, optional
Optional
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 small green chili
For Lebanese Vermicelli Rice
- 1½ cups long-grain rice
- ¼ cup broken vermicelli
- 2 tablespoons butter, ghee, or olive oil
- 2¼ cups water or stock
- Salt to taste
Choosing the Carrots
Choose carrots that are:
- Firm
- Brightly colored
- Fresh
- Not excessively large
- Free from soft or dark spots
Medium-sized carrots are particularly convenient because they can be cut into evenly sized pieces.
Young carrots have a naturally sweet flavor and become beautifully tender in the stew.
How to Make Lebanese Carrot Stew
Step 1: Prepare the Meat
Cut the beef or lamb into approximately 3 cm cubes.
Pat the meat dry with paper towels.
Dry meat browns better and develops more flavor.
For beef, chuck or another slow-cooking cut is ideal.
For lamb, shoulder is an excellent choice.
Step 2: Brown the Meat
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the meat in batches.
Brown the pieces on several sides for approximately 5–8 minutes.
Do not overcrowd the pot.
Transfer the browned meat to a plate.
The browned bits remaining on the bottom of the pot will add wonderful flavor to the stew.
Step 3: Cook the Onion
Reduce the heat to medium.
Add the chopped onion to the same pot.
Cook for approximately 5–7 minutes, stirring occasionally.
The onion should become soft and translucent.
Step 4: Add the Garlic
Add the minced garlic.
Cook for about 30–60 seconds, until fragrant.
Avoid browning the garlic too much.
Step 5: Add the Spices
Add:
- Black pepper
- Cinnamon
- Allspice
- Optional paprika
Stir for a few seconds.
The warm spices complement the natural sweetness of the carrots and the richness of the meat.
Step 6: Return the Meat
Return the browned meat to the pot.
Stir everything together.
Add approximately 2 cups of water or stock.
Add the bay leaf if using.
Bring the liquid to a gentle boil.
Reduce the heat to low.
Cover the pot and allow the meat to simmer for approximately 40–60 minutes, or until it begins to become tender.
Step 7: Prepare the Carrots
While the meat is cooking, peel the carrots.
Cut them into:
- Thick rounds
- Half-moons
- Short sticks
Try to keep the pieces relatively similar in size so they cook evenly.
For a rustic Lebanese-style presentation, thick rounds or angled pieces work beautifully.
Step 8: Add the Carrots
Once the meat has become tender, add the carrots.
Stir gently.
Allow them to cook with the meat for approximately 10 minutes before adding the tomato mixture.
This gives the carrots time to begin absorbing the flavor of the stock.
Step 9: Add Tomatoes and Tomato Paste
Add the chopped tomatoes.
Stir in the tomato paste.
Mix thoroughly.
The tomato paste gives the sauce body and intensifies the tomato flavor.
If the pot looks too dry, add a little more stock.
Step 10: Simmer the Stew
Cover the pot partially.
Reduce the heat to low.
Simmer for approximately 20–30 minutes, or until:
- The meat is completely tender.
- The carrots are soft.
- The tomato sauce has thickened.
Stir occasionally, but gently.
Avoid breaking the carrots.
Step 11: Balance the Flavor
Taste the sauce.
Adjust the salt and black pepper.
If the tomato sauce needs a little brightness, add 1 tablespoon of fresh lemon juice.
The lemon is optional, but it can balance the sweetness of the carrots beautifully.
Step 12: Reduce the Sauce
If the sauce is still thin, remove the lid.
Simmer for another 5–10 minutes.
The finished sauce should be rich and thick enough to coat the carrots and meat.
Turn off the heat.
Let the stew rest for approximately 10 minutes before serving.
Making Lebanese Vermicelli Rice
The mild flavor of vermicelli rice provides the perfect background for the rich carrot stew.
Step 1: Toast the Vermicelli
Heat the butter, ghee, or olive oil in a pot.
Add the broken vermicelli.
Stir continuously until it becomes golden brown.
Be careful because vermicelli can burn quickly.
Step 2: Add Rice
Add the washed and drained rice.
Stir with the toasted vermicelli for approximately 1–2 minutes.
Step 3: Add Water
Pour in the water or stock.
Season with salt.
Bring to a boil.
Step 4: Cook
Reduce the heat to very low.
Cover tightly.
Cook for approximately 15–18 minutes, until the liquid has been absorbed.
Turn off the heat.
Keep covered for another 10 minutes.
Fluff gently with a fork.
How to Serve Lebanese Carrot Stew
Place a generous portion of vermicelli rice on a serving plate.
Spoon the carrot stew over the rice or serve it alongside.
Make sure to include plenty of the tomato sauce.
Garnish with chopped parsley if desired.
Serve hot with:
- Warm pita bread
- Lebanese salad
- Plain yogurt
- Pickles
- Lemon wedges
Why Carrots Work So Well in This Stew
Carrots contain natural sugars that become more noticeable as they cook.
During slow cooking, they absorb the savory flavors of:
- Lamb or beef
- Tomato
- Garlic
- Onion
- Cinnamon
- Allspice
This creates a delicious contrast between the sweetness of the carrots and the savory richness of the meat.
That balance is one of the reasons carrot-based stews are so comforting.
Beef or Lamb?
Both are excellent.
Beef
Beef gives the stew a deeper, more robust flavor.
Use a cut suitable for slow cooking, such as chuck.
Lamb
Lamb creates a richer and more aromatic stew.
Shoulder is particularly good because it becomes tender during slow cooking.
For lamb, a little cinnamon and allspice work especially well.
Can You Make Lebanese Carrot Stew Vegetarian?
Yes.
Simply omit the meat.
Use vegetable stock instead of meat stock.
Increase the amount of carrots and tomatoes and add other vegetables if desired.
Good additions include:
- Potatoes
- Peas
- Green beans
- Chickpeas
Serve the vegetable stew with vermicelli rice.
Carrot and Pea Stew
One particularly delicious variation is to combine carrots with green peas.
Add approximately 250 g green peas during the last 15–20 minutes of cooking.
The natural sweetness of peas complements the carrots beautifully.
This also creates a colorful and nutritious variation of the traditional stew.
Carrot and Potato Stew
For a heartier version, add 2 medium potatoes, cut into cubes.
Add them together with the carrots.
Potatoes absorb the tomato sauce and make the dish more filling.
Should the Carrots Be Soft or Firm?
For this type of Lebanese stew, the carrots should be tender and soft, but they should still hold their shape.
You should be able to cut them easily with a fork.
Avoid cooking them until they completely disintegrate into the sauce.
How to Get a Rich Tomato Sauce
The tomato sauce is the heart of the dish.
For the best result:
Use Ripe Tomatoes
Fresh ripe tomatoes provide natural sweetness.
Add Tomato Paste
Tomato paste creates depth and body.
Don't Add Too Much Water
Start with a moderate amount of stock.
Cook Slowly
Slow cooking concentrates the tomato flavor.
Reduce at the End
Leaving the pot partially uncovered allows excess liquid to evaporate.
Tips for the Best Lebanese Carrot Stew
Brown the Meat
Don't skip this step. Browning develops deeper flavor.
Cook the Meat Before the Vegetables
This prevents the carrots from becoming overcooked while waiting for the meat to become tender.
Cut Carrots Evenly
Similar-sized pieces cook at the same rate.
Use Moderate Spices
Cinnamon and allspice should complement the dish rather than dominate it.
Don't Overcook the Carrots
Tender is ideal; mushy is not.
Let the Stew Rest
A short resting period allows the sauce to settle and the flavors to develop.
Common Mistakes
Too Much Water
This creates a thin sauce.
Add stock gradually.
Large Tough Carrots
Very mature carrots can have a woody texture.
Choose fresh, medium-sized carrots.
Overcooking
If the carrots become completely mushy, the stew loses some of its texture.
Burning the Tomato Paste
Cook it gently with the tomatoes rather than leaving it directly against a dry pot.
Too Much Cinnamon
Cinnamon should provide warmth, not make the dish taste like dessert.
Storage
Allow the stew to cool before placing it in an airtight container.
Refrigerate for approximately 3–4 days.
Store the rice separately whenever possible.
Reheat the stew gently over low to medium heat.
If the sauce has thickened too much, add a little water or stock.
Freezing
The stew can be frozen for approximately 2–3 months for best quality.
Allow it to cool completely before freezing.
Thaw overnight in the refrigerator.
Reheat gently.
The carrots may become slightly softer after freezing, but the flavor remains very good.
Fresh vermicelli rice is preferable when serving the thawed stew.
Frequently Asked Questions
What meat is best for Lebanese carrot stew?
Beef chuck and lamb shoulder are excellent choices because they become tender during slow cooking.
Can I use baby carrots?
Yes, although regular fresh carrots cut into thick pieces usually provide a more traditional appearance.
Is Lebanese carrot stew spicy?
No. It is generally aromatic rather than spicy.
Can I use canned tomatoes?
Yes. Good-quality canned crushed or chopped tomatoes work well.
Can I make this stew without meat?
Yes. It can easily be made vegetarian using vegetable stock.
What rice goes with carrot stew?
Lebanese vermicelli rice is an excellent accompaniment.
Can I add peas?
Yes. Peas and carrots make a particularly good combination.
Lebanese Carrot Stew — Quick Recipe Summary
Brown the meat in olive oil.
Cook the onion and garlic.
Add cinnamon, allspice, and pepper.
Return the meat and simmer until nearly tender.
Add the carrots.
Add tomatoes and tomato paste.
Simmer gently until the carrots and meat are tender.
Reduce the sauce until rich and thick.
Finish with lemon if desired.
Serve with Lebanese vermicelli rice.
Final Thoughts
Lebanese Carrot Stew is a beautiful example of how humble vegetables can become the centerpiece of a comforting meal.
The carrots bring natural sweetness, while the meat provides richness. Tomatoes create the foundation of the sauce, and garlic, cinnamon, and allspice add warmth and depth.
The key is slow cooking and a well-reduced tomato sauce.
Serve it with fluffy Lebanese vermicelli rice so every spoonful of the rich tomato gravy can soak into the rice. Add a little fresh lemon or chopped parsley at the table, and you have a simple, satisfying Lebanese family meal.
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