Slow Cooker Middle Eastern green bean stew with meat

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 6 medium pieces bone-in beef (or lamb, or stewing beef)
• 1 pound green beans (trimmed and cut into 1 ½ inch pieces)
• 2 tablespoons vegetable oil
• 2 medium yellow onions (1 left whole, and 1 chopped)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 medium bay leaf
• ½ teaspoon baharat
• 2 tablespoons all-purpose flour
• 3-4 tablespoons tomato paste
• 3-5 cloves garlic (minced)

Method

1. To cook meat, place meat in a pot of water on high heat, let it boil, and remove any floating scum and fat. Let it simmer for 10-15 minutes. Save some of the broth.
2. Remove meat from the pot, and wash it. Set aside.
3. In a skillet heat vegetable oil, and saute the beans lightly for 4-5 minutes.
4. In your slow cooker place the meat, one whole onion, the sauteed beans, salt, pepper, bay leaf, and seasonings.
5. Cover with a lid and cook on high for 4-4.5 hours. (or on low for 8 hours).
6. When the beans and the meat are almost done. In a skillet heat vegetable oil and saute the diced onion for 2 minutes, then add the garlic and cook for 1 minute.
7. Add the flour, tomato paste, and broth (from the meat), stir well and let it come to a boil then remove from heat. (You can add a bit of vinegar or sugar for taste)
8. Add the mixture to the crockpot, and let it cook for 20 more minutes.
9. Serve warm with rice on the side.