The green beans stew can be made with beef, lamb or chicken.
It is very important to string the green beans.
First snap off the tip at one end of each green bean and pull it down toward its seam to remove the string, then snap off the other end in the same way.
Beef and Green Beans Stew
Ingredients
- 1 medium onion, finely chopped
- 16 oz green beans
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb beef in bone
- 1 jalapeño or any other hot pepper (optional)
- 1 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp ginger powder
- Salt to taste
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 2 tsp chopped cilantro
- 2 bay leaves
- 2 medium carrots, sliced
- 1 medium tomato, grated
Instructions
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in a saucepan over medium heat, put olive oil.
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Add onion, garlic, beef, Jalapeño (optional), tomato paste, salt ( start with 1 tsp), pepper, ginger, turmeric, cumin and paprika.
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Add cilantro, bay leaves and let cook for about 10 minutes.
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Add carrots and tomato paste and let it cook for 5 minutes more.
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Add hot or boiled water to cover the meat and vegetables.
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Let cook covered for about 40 minutes or until the meat is cooked.
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White the sauce is cooking, prepare the green beans.
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First snap off the tip at one end of each green bean and pull it down toward its seam to remove the string, then snap off the other end in the same way.
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Cut the each green bean into 1/2 or 1/3.
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Wash the beans well and drain.
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Place in the top of a steamer. Add a pinch of salt and steam for 5 minutes.
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Get back to the sauce. Once the beef is cooked, add the steamed green beans and let them cook in the beef sauce for 10 minutes.
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Serve garnish with parsley or cilantro (optional).
Recipe Notes
- This dish will take less time to cook if you use chicken.
- If you don’t want the green beans to be overcooked, you can cook them for less time in the sauce.