Arni Me Bizellia (Greek Lamb Stew with Peas and Tomato Sauce)

Tender lamb chunks and green peas, swimming in a tasty tomato broth. Greek home style cooking at its best!

Although in most stew recipes, peas are just an afterthought, here, they are the star!

Susan Tweeton


  • 1½–2 pounds lean stew meat, lamb or beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2–4 cloves garlic, minced
  • 1–2 bay leaves
  • 1–2 teaspoons oregano
  • Pinch of allspice
  • 1 can tomato sauce (8 ounce)
  • 3 cups water or beef broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Green peas
    • Use 2 pounds fresh-shelled peas or one large (32 ounce) bag frozen peas.  


  1. Heat olive oil in heave Dutch oven.
  2. Add lamb/beef in batches and brown well on all sides; set aside.
  3. Add onion to pot and sauté until golden. Drain off any excess fat.
  4. Return lamb/beef to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, and water or beef broth.
  5. Bring to simmer and cook for 1–1½ hours until meat is just tender.
  6. Add peas and cook approximately 20 additional minutes until meat and vegetables are completely tender.
  7. Adjust seasonings.

Serving Suggestions

Serve with sweet French bread and/or roasting potatoes.