Middle Eastern Beef Stew Recipe with Green Beans
A traditional Middle Eastern beef stew recipe with green beans and tomatoes; otherwise known as fasolia. I share both the stove-top and slow-cooked beef stew versions today.
- Prep time
- 10 min
- Cook time
- 2 hr 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb beef stew meat cut into 1-inch cubes
- Salt and Pepper
- 1 tbsp all-purpose flour
- Olive oil
- 1 small yellow onion (chopped)
- 3 garlic cloves (chopped)
- 3 Roma tomatoes (chopped)
- 3 tbsp tomato paste
- 1 heaping tsp ground allspice
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 2 1/2 cups water
- 1 bay leaf
- 1 lb frozen cut green beans
- 3 tbsp toasted pine nuts
- Handful parsley leaves for garnish (stems removed)
Instructions
- 1
Season the beef with salt and pepper, and coat lightly on all sides with the all-purpose flour.
- 2
In a Dutch oven or heavy cooking pot, heat 1 tbsp olive oil. Brown the beef on all sides. Remove the beef from the cooking pot and set it aside briefly.
- 3
Add the chopped onion and garlic to the heated pot; toss briefly on medium-high heat. Add the tomatoes and tomato paste. Mix in the allspice, paprika, cinnamon, coriander, a dash of salt and pepper. Cook on medium-high for 3 minutes or so.
- 4
Return the beef back to the pot; add the water and bay leaf.
- 5
Bring everything to a boil for 5 minutes, then cover and simmer on low for 1 1/2 hours.
- 6
Uncover and stir in the frozen green beans and add a small dash of salt. If needed, add a little more water (I did not). Stir once and cover to simmer on low for another 45 minutes. Discard the bay leaf and remove the pot from the heat.
- 7
Transfer the beef stew into serving bowls over rice or with your favorite bread. Garnish with the toasted pine nuts and fresh parsley. Enjoy!