Fasolia (Green Bean Stew)
Rich and flavorful Fasolia (Green Bean Stew) with chunks of tender lamb or beef.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb stew beef or lamb ((with bones))
- 4 cups fresh green beans
- 1 tbsp vegetable oil
- 1 medium yellow onion ((diced))
- 1 tbsp paprika
- 1 large tomato ((chopped))
- 4 cloves garlic ((slivered))
- 6 ounce tomato paste
- 1½ tsp salt
- 1½ tbsp lemon juice
- ¼ tsp cayenne pepper ((optional))
Instructions
- 1
Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
- 2
While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.
- 3
Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot.
- 4
Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed.
- 5
Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
- 6
Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.
- 7
Serve over white or vermicelli rice. Another serving option is to serve the stew with bread for dunking or eat as-is for a lower carb option.