Beef & Green Bean Stew
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes-90 minutes
Serves: 4
- Oil for frying
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and diced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 500g/1.1lbs sirloin, casserole or gravy beef cut into chunks
- 400g/14ozs. crushed tomatoes (tinned or fresh)
- 1 tablespoon tomato paste
- 2 cups/500ml/1pint water or beef stock
- 500g/1.1lbs Roman or green beans
- 1-2 tablespoons pomegranate molasses
- Yogurt and steamed rice to serve
Step 1 - Heat a large cast iron pot onto medium heat and fry the onion until softened. Add garlic and sauté for a minute. Then add the cinnamon, cumin and black pepper and fry for a couple of minutes until it becomes very fragrant. Add the beef and stir to coat with the spices. Add the tomatoes and tomato paste and stock place the lid on and simmer. If you are using gravy or casserole beef you will need to cook it for 90 minutes to 2 hours and you will add the beans in halfway through the cooking. If you are using sirloin it takes around 20 minutes to make so add the beans in at the same time as the beef.
Step 2 - Add pomegranate molasses in at the end and then season with salt to taste. I also add a little dried mint on top at the end too.