Egyptian-style green bean stew
Goat, lamb or beef is stewed until super tender in a richly spiced tomato sauce then green beans are added and cooked until just tender. Serve over white rice or Egyptian rice and vermicelli for a super comforting and healthful dish.
Servings: 4
Ingredients
- 2-3 tbsp olive oil
- 1 lb goat, lamb or beef for stewing
- salt and pepper to taste
- 1 small onion chopped
- 3-4 cloves garlic
- 1 tsp allspice
- ½ tsp cinnamon
- ½ tsp coriander
- ½ tsp Aleppo pepper
- 2 tbsp tomato paste
- 2 tomatoes chopped
- 1 cup carrots sliced
- 3-4 cups green beans, regular or long/Chinese about 3/4 lb - 1 lb, trimmed and cut to desired size
- ½ lemon juiced
Instructions
- Heat olive oil in a pot on medium high heat for a few minutes.
- Season meat liberally with salt and pepper and add to pot. Sear on all sides until well-browned.
- Add chopped onion and spices, turn heat down to medium.
- Once onions have softened, add minced garlic and stir continuously for 2-3 minutes.
- Add tomato paste and continue stirring a few more minutes.
- Add chopped tomatoes and carrots.
- Add enough water to just cover meat, about two cups.
- Bring to a boil, cover pot and reduce heat to medium-low. Cook until meat is very tender. Cooking time will depend on your cut of meat. I used goat here and cooked for about 1.5 hours.
- Once meat is very tender, taste and adjust seasoning, then add green beans.
- Cover and cook until tender but not mushy, about 10 minutes.
- Squeeze lemon juice over stew, and serve with white rice or Egyptian rice with vermicelli.
Notes
Serve with white rice or Egyptian rice with vermicelli.
This stew tastes great the next day, so make ahead or double the recipe to have leftovers!