Middle Eastern Green Bean Stew

Overcooked green beans – yes! Simmered slowly with beef chunks and some warming spices. Served over couscous. You’ve got a deal. I understand that sometimes green beans are a bit time consuming to clean. However, I encourage you to put on some music, enjoy the zen of the moment, and make the bean cleaning work more pleasant. They are so healthy and worth the effort. I really never buy frozen green beans, I’ve never found them very flavourful or had a pleasant texture.

This economical stew can be served with rice, crusty bread and a side of thick yogurt.


500 g green beans, cleaned, strings removed

1 can diced tomatoes

3 chopped garlic cloves

500 g stew beef

2 tsp salt

3 cups chicken or beef stock

1 onion

2 tablespoons olive oil

1 tsp cinnamon

1/2 tsp allspice

1 tsp paprika

2 tablespoons pine nuts


Add olive oil to heavy bottomed pan and heat until shimmering. Add beef cubes and begin to brown on all sides. When most of the beef has been browned, add onions, spices and salt and stir. Allow the spices to cook slightly and then add canned tomatoes and stock. Bring to the boil, then turn to med-low and allow to simmer for 45 mins.

After 45 mins, add green beans to stew and mix into beef mixture. Cover and let simmer for another 30 mins, stirring occasionally to ensure beans cook evenly. Adjust seasonings, and add more stock if needed.

Serve with couscous, rice or quinoa. Top with pine nuts.

One response to “Middle Eastern Green Bean Stew”

  1. What a healthy and comforting meal. It is a great kid dish and a great MOM dish because there is so little work involved. You can sub cauliflower for the beans too and you can sub chickpeas for the meat but the kids probably wouldn’t like the cauliflower. See, this is why I brought you Syrian pepper each visit!


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