Description
A hearty, tomato-based stew featuring tender green beans and slow-cooked beef, simmered to perfection with aromatic spices.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 1/2 pounds beef chuck or stew meat, cut into 1-inch pieces
- 1 pound fresh green beans, trimmed and cut in half
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (one 28-oz can)
- 2 cups beef broth or water
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon sugar or 1 tablespoon pomegranate molasses (optional)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat a large heavy pot or Dutch oven over medium-high heat and add the olive oil.
- Add the chopped onion and sauté until soft and starting to brown, about 6 to 8 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Push the onion and garlic to the side, increase heat to high and add the beef pieces in a single layer, searing until browned on all sides, about 6 to 8 minutes.
- Stir the browned beef together with the onion and garlic and add the tomato paste, cooking while stirring for 1 to 2 minutes.
- Pour in the crushed tomatoes and beef broth, stir in the allspice and cinnamon if using, then season lightly with salt and pepper.
- Add the green beans and the optional sugar or pomegranate molasses, bring to a gentle boil, then reduce heat to low and cover.
- Simmer gently for 45 to 60 minutes until the beef is tender and the green beans are cooked through but still have some texture.
- Taste and adjust seasoning with salt, pepper, and lemon juice if desired, then simmer uncovered for 5 to 10 minutes to thicken the sauce if needed.
- Serve hot garnished with fresh parsley or cilantro.
Notes
This stew stores and reheats beautifully. Brighten leftovers with a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg