Green Bean Stew Recipes

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!

LAMB STEW WITH GREEN BEANS

Steps:

• Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
• Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

LEBANESE GREEN BEAN STEW

Steps:

• Clip stem ends off green beans.
• Cut in half and rinse in cold water.
• Brown lamb cubes and onions in butter, or a little water.
• Add green beans and saute for 10 minutes.
• Add salt, spices, chopped tomatoes and water.
• Cover and simmer on low heat for 55 minutes, or until done.
• Serve with rice pilaf with sauteed pine nuts.

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.

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.

LEBANESE GREEN BEAN STEW

Steps:

• In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
• Add the tomato paste and cook together with the cilantro mixture until well combined and fragrant, about 1 minute. Add the diced tomatoes and water and stir until well blended to create a tomato broth.
• Reduce the heat to low, add the green beans, raw the chicken breast and bay leaves. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
• Remove the bay leaves from the pot and discard. Remove the chicken breast from the tomato broth, shred it and return it to the pot. Simmer for an additional 20 minute to allow the broth to thicken and flavors to settle.
• Serve over traditional Lebanese rice pilaf and sprinkle fresh cilantro for garnish.

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.