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Green bean stew with beef recipe

Middle Eastern green bean stew with beef strips, carrot and all things tomato! For a vegetarian version remove the beef or replace with diced potato.


Prep time: 20mins

Cooking time: 40 mins

Servings: 4 servings

200gr green beans, chopped

300gr beef strips

1 large carrot, chopped

1 onion, chopped

2 cloves of garlic, mashed

2 tomatoes, peeled and chopped

1 can of tomato pulp

1 tbsp tomato paste

1 cube of vegetable broth


Black pepper or 7 spice mix

Vegetable oil

1) Season the beef strips with salt and pepper; heat some vegetable oil in a pan and lightly fry the meat until cooked

2) In a big pot heat vegetable oil and cook the onion & garlic until they soften

3) Add the carrots, stir and cover for a few minutes then add the green beans. Cover and cook for about 10 minutes until the vegetables start to soften

4) Mix in the tomato pulp, fresh tomatoes and tomato paste, stir and bring to boil; melt the vegetable stock cube in 3 tbsp of hot water, add to the mix then simmer on low heat for another 10 mins

5) Once the vegetables are cooked season the mix with salt & pepper and add in the beef strips, cook for a final 2 mins

6) Serve with a side of vermicelli rice or butter burghul and enjoy!

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