Ingredients

The following ingredients have 4 Servings
  • 1 lb stew beef or lamb ((with bones))
  • 4 cups fresh green beans
  • 1 tbsp vegetable oil
  • 1 medium yellow onion ((diced))
  • 1 tbsp paprika
  • 1 large tomato ((chopped))
  • 4 cloves garlic ((slivered))
  • 6 ounce tomato paste
  • 1½ tsp salt
  • 1½ tbsp lemon juice
  • ¼ tsp cayenne pepper ((optional))

Instruction

  • Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
  • While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.
  • Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot. 
  • Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed. 
  • Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
  • Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.
  • Serve over white or vermicelli rice. Another serving option is to serve the stew with bread for dunking or eat as-is for a lower carb option.