Green Bean Stew Recipes

FASOLIA RECIPE (GREEN BEAN STEW)

Steps:

• Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
• While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.
• Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot.
• Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed.
• Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
• Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.
• Serve over white or vermicelli rice. Another serving option is to serve the stew with bread for dunking or eat as-is for a lower carb option.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

GREEN BEAN STEW

Steps:

• Heat oil in a small frying pan over medium heat. Stir in tomato paste, and heat through. Set aside.
• Place green beans and water in a medium saucepan. Arrange onions and green pepper in layers over beans. Sprinkle turmeric, and salt and pepper over vegetables, and pour tomato paste over everything. Cover. Cook over medium heat until vegetables are tender and all water has evaporated.

GREEN BEAN STEW (ARABIC RECIPE)

Steps:

• Wash green beans and trim off stems. Cut in half and rinse in cold water.
• Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
• Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
• This meal is best when served hot with plain rice.

LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT)

Steps:

• Peel and chop the onion into strips and the garlic finely, keeping them separate.
• Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
• Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
• Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
• Add the chopped tomatoes, salt, chilli and water.
• Bring to a boil and cover with a lid.
• Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn't run dry.
• Serve with warm pitta bread.

GREEN BEAN, TURNIP AND EGGPLANT STEW

Steps:

• Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
• Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
• Serve topped with scallions.

ITALIAN GREEN BEAN STEW

Steps:

• In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

GREEN BEAN STEW

Steps:

• Preheat the 2 or 3 tablespoons of vegetable oil in a VERY large pot. Add the meat and brown on all sides, turning every 2-3 minutes until the meat has taken on good color. Depending on the size of the pot, you might need to do this in batches so that the bottom of the pot isn't over crowded.
• As the meat is browning, roughly chop the onion into large dices and add to the meat. Continue cooking until the meat is nicely browned. Salt and pepper generously.
• Once the meat is nicely and evenly browned, add 6 Cups of water and beef bouillon cube OR 1 Cup of beef broth and 5 cups of water and bring to a boil. Also, add the first bunch of parsley tied up with string. Make sure the parsley doesn't have a rubber band or paper coated wire tie around it as you don't want either in your stew. The best option is to separate the parsley, wash it and retie it with string so you can easily take it out as a big bunch later. Reduce the heat and simmer for at least 20 minutes but not longer than an hour.
• While the stew is simmering, clean your green beans and carrots. Cut your the tips off of your green beans and snap into bite sized pieces. If you are using baby carrots, simply wash and drain. If you are using full size carrots, wash them and chop into disks. Once the stew has simmered for at least 20 minutes (or longer), then add the green beans and carrots. Season again with salt and pepper - generously! Allow to simmer for at least 30 minutes.
• In the meantime, wash, peel and chop the potatoes into bite size pieces. Also, wash the 2nd batch of parsley and roughly chop.
• After the beef, beans and carrots have simmered for their additional 30 minutes (at least), take out the tied up batch of parsley and discard. Add the chopped potatoes and half of the chopped up parsley (save the remainder for later). Salt and pepper again. Allow to simmer for 20 minutes or until potatoes are tender.
• Once the potatoes are tender, mix the softened butter and flour until it makes a smooth paste. Add this slurry into the stew one tablespoon at a time, stirring well between each addition. Keep adding until the stew is as thick as you'd like.
• Right before you are ready to serve, add the remaining 1/2 bunch of chopped parsley and stir well to distribute throughout. Ladle into big bowls and enjoy!