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
- 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.