Beef and String Bean Stew

The following dish is one of the dishes I grew up on. Both my Kurdish grandma (my mother’s side of the family) and my Persian aunts (my father’s side of the family) used to make this stew. They each had their own methods and they used different spices, so the dish tasted a little different, but the result was always great. My mother used to make this stew a lot at home, usually substituting chicken or turkey for the beef. Again, the end product came out tasting different, but still always delicious.

If you chose to substitute the chicken or turkey for beef, you do not need to cook the meat separately. Put all the ingredients in the pot at the same time, bring to a boil, lower the heat and cook for an hour.

3 tablespoons olive oil
2 onions, diced
3 lb beef shanks, bones removed
2 lb fresh green beans
2 tbs tomato paste
3 cups fresh or canned pureed tomatoes
4 cloves garlic, minced
½ teaspoon black pepper
1 tsp cinnamon (optional)
½ tsp turmeric (optional)

In a large pot heat the oil on high heat. Add the onion and sauté until onion is translucent.

Cut the meat into 2 inch cubes and add to the pot. Seal the meat stirring it occasionally. Lower the heat to medium-low and cook for 30 minutes.

Trim the ends of the string beans and cut them in half. Add to the pot together with the pureed tomatoes, tomato paste, garlic, and the spices. Stir well.

Cover the pot and cook for an hour and a half.

Every once in a while, stir the contents of the pot and make sure the stew has some liquid to cook in (not a lot). Add a little water if needed, so the stew doesn’t get burned.

Serve over white rice or mashed potatoes, or just dip some good bread in the sauce and enjoy!

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One thought on “Beef and String Bean Stew

  1. I make it with chicken breast, as my husband is not allowed beef or dark meat, and I use fresh diced tomatoes, otherwise it’s very close to your recipe, Tali, and it’s delicious. I wonder where my grandmother got the recipe!

    Liked by 1 person

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