Etli Taze Fasulye (Beef & Green Bean Stew)

Etli Fasulye (Beef & Green Bean Stew). Oh look at that, it still raining 🙄 sooooo, stews and casseroles are still totally acceptable in June. I made a variation of my Cypriot Style Beef Bourguignon for my husband and the kids yesterday as I was out at an event. I only used 500g beef from the butchers as I didn’t want it to be too red meat heavy (we haven’t eaten red meat like this in the week in yonks) but you could always add more if you like. You can also use chicken thighs fillets or lamb in place of the beef. I made some rice for them too. Serves 4. 

INGREDIENTS

2 tbsp sunflower / rice bran oil

500g chopped beef shin/stewing steak 

2 cloves peeled and bashed garlic cloves 

1/2 tsp freshly milled salt 

1/2 tsp freshly milled black pepper 

1 tsp mixed spice 

1/2 tsp cinnamon 

1 heaped tsp dried oregano 

1 large onion peeled, halved and roughly sliced 

1 can chopped tomatoes

1 tbsp tomato purée

1 beef or chicken stick cube melted in 500ml boiling water 

3-4 sprigs thyme 

2 carrots, peeled and chopped into 1cm rounds 

2 large potatoes, peeled and quartered 

300g frozen green beans 

METHOD 

Preheat oven to 200C (fan). Dab the beef with kitchen paper to dry a little, then add the beef and the oil to a large oven casserole dish, stir and cook uncovered in the oven on the middle shelf for 15-20 mins until browned. Take out, stir, add the onions, spices, oregano and garlic cloves and cook for a further 15-20 mins. Take out, stir again, add the salt and pepper, chopped tomatoes, purée, thyme and stock, stir well, put the lid on the dish (or foil) and cook for another 30 mins, take out, stir again, add the carrots, potatoes and green beans stir well, and cook for a further 1-1 1/2 hrs. Serve with rice