Middle Eastern Beef Stew Recipe with Green Beans

Ingredients

• 1 lb beef stew meat cut into 1-inch cubes
• Salt and Pepper
• 1 tbsp all-purpose flour
• Olive oil
• 1 small yellow onionchopped
• 3 garlic clove schopped
• 3 Roma tomatoeschopped
• 3 tbsp tomato paste
• 1 heaping tsp groundallspice
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp groundcoriander
• 2 1/2 cup swater
• 1 bay leaf
• 1 lb frozen cut green beans
• 3 tbsp toasted pine nuts
• Handful parsley leaves for garnishstems removed

Instructions

1. Season the beef with salt and pepper, and coat lightly on all sides with the all purpose flour.
2. In a Dutch oven or heavy cooking pot, heat 1 tbsp olive oil. Brown the beef on all sides. Remove the beef from the cooking pot and set it aside briefly.
3. Add the chopped onion and garlic to the heated pot; toss briefly on medium high heat. Add the tomatoes and tomato paste. Mix in the allspice, paprika, cinnamon, coriander, a dash of salt and pepper. Cook on medium high for 3 minutes or so.
4. Return the beef back to the pot; add the water and bay leaf.
5. Bring everything to a boil for 5 minutes, then cover and simmer on low for 1 1/2 hours.
6. Uncover and stir in the frozen green beans and add a small dash of salt. If needed, add a little more water (I did not). Stir once and cover to simmer on low for another 45 minutes. Discard the bay leaf and remove the pot from the heat.
7. Transfer the beef stew into serving bowls over rice or with your favorite bread. Garnish with the toasted pine nuts and fresh parsley. Enjoy!