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Mediterranean Green Bean and Beef or Chicken Stew

photo of Fasolia

Fasolia really hits the spot on cold, winter days. The spices used really complement the green beans and meat used. You can use stew beef or lamb or chicken in this recipe. I prefer using chicken because this is the traditional way it is eaten in Nazareth.

Type: Meat & Seafood

Style: Middle Eastern

Special Consideration: Kosher

Servings: 4

Recipe by: Anne-Rae Vasquez


1 lb stew meat (lamb or beef or chicken (bone in))

1 pound frozen or fresh green beans

16 oz canned crushed tomatoes

4 oz. canned tomato puree

1 medium onion, chopped

2 cloves garlic, crushed

1/2 teaspoon cumin

1 teaspoon coriander

1/8 teaspoon allspice

8 cups water

salt and pepper to taste

2 tablespoons olive oil


In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree.Stir and combine well.

Add green beans and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve with white rice and a salad.