This green bean stew is made by stewing meat until tender in a rich tomato-based sauce, before adding your green beans. Beef or lamb, boneless or bone-in, are commonly used in such stews, but lots of people’s preferred meat to stew is bone-in goat meat.

You can use whatever stew meat you like, and whichever green bean you prefer or can get your hands on.

Egyptian-style green bean stew

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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Egyptian, Middle Eastern
Calories 239 kcal


  • 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 all spice
  • 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 about 3/4 lb – 1 lb, trimmed and cut to desired size
  • ½ lemon juiced


  • 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. Goat was used here and cooked for about 1½ 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.


This stew tastes great the next day, so make ahead or double the recipe to have leftovers!
Keyword Buka Stew, Goat, Green Beans, Lamb