Green Beans Lubi Meat Stew Recipes

LOUBIA BI LAHME

Steps:

• Sauté the onions in some regular olive oil until golden. Reduce the heat and add the garlic for another minute or so
• Add the cilantro and bitesize beef pieces and fry off over high heat until the meat is sealed for around five minutes
• Then add the green beans and stir everything together for another five minutes so the beans turn a vibrant green
• Add the chopped tomatoes, tomato concentrate, seven spice, salt and boiling water
• Bring everything to a boil then reduce the heat to low and simmer for around fifteen minutes
• Taste the tomato sauce and adjust the seasoning as necessary. Drizzle on the pomegranate molasses just before you turn off the heat.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

GREEN BEANS (LUBI) & MEAT STEW

Steps:

• boil the meat in 3-4 cups of water first and remove the scum that appears on the water surface.
• add to it a cinnamon stick, 1/2 onion, salt to taste.
• when the meat is half done, remove the onion and cinnamon stick from the water.
• Fry the onions and garlic in some oil separately until they are yellow in color and add them to the meat and water mixture.
• Add to the above mixture the tomatoes and green beans and add the above spices and adjust the salt to your taste. ( to prepare green beans the end of the beans should be removed and they should be cut in half)
• If water is not covering all the green beans, add more water and adjust salt if needed.
• let the mixture boil for around 45 minutes until the green beans are completely cooked i.e. they are very soft.
• serve with 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.