It’s true how our cravings are very much affected by the weather! The last few days here in Atlanta have brought about nonstop rain. The sky seems to have split open releasing all the water it had held in those laden clouds! As if to say: take cover, it’s still February people! And with that, my mind wandered to cozy childhood recipes like fasolia: a Middle Eastern beef stew recipe with green beans. Today’s beef stew recipe has all the comfort of our Italian or Greek beef stew recipes, but this one comes from my mother’s kitchen. A hearty pot of tender beef stew with earthy Middle Eastern spices like coriander, cinnamon and allspice; made even more wholesome by the addition of Roma tomatoes and French green beans. There is nothing fancy about this meal. And it’s one that will not win any “beauty” contests. But this traditional green been and beef stew will win your heart!
I followed the stove-top version of this recipe, but you can easily do a slow-cooked beef stew (see the recipe notes). Serve it with a simple white rice or your favorite bread or pita. And I highly recommend fattoush salad for a starter.
Here is the recipe for today’s Beef Stew Recipe with Green Beans (scroll down for the step-by-step tutorial with photos).
Step-by-step for Middle Eastern Beef Stew Recipe with Green Beans:
Season the beef with salt and pepper, and coat lightly on all sides with the all-purpose flour. 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.
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. Return the beef back to the pot; add the water and bay leaf. Bring everything to a boil for 5 minutes, then cover and simmer on low for 1 1/2 hours. 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.
Transfer the beef stew into serving bowls over rice or with your favorite bread. Garnish with the toasted pine nuts and fresh parsley. Enjoy!
Enjoy these delicious Mediterranean recipes: Easy Moroccan Lamb Stew One-pot Middle Eastern Chicken and Rice Sicilian-Style Fish Stew Greek Green Beans
