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–+ servings
Oval plate holds egg noodles covered in green bean stew with a sprinkle of feta cheese.

Ghealdanin Green Bean Stew

This richly spiced green bean stew is perfect for late summer.
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Course Main Course
Makes 4 servings

Special Equipment

  • Dutch Oven or similar heavy-bottomed pot

Ingredients
  

  • 2 Tbsp oil
  • 1 large sweet onion sliced
  • 4 medium cloves of garlic roughly chopped
  • 1 lb ground beef at least 85% lean preferred
  • 1 tsp table salt
  • ¾ tsp ground black pepper
  • 1 ¼ tsp ground allspice
  • 14.5 oz can of tomatoes whole, crushed, stewed, whatever you have - do not drain
  • 1 lb fresh green beans ends trimmed and snapped in half
  • Handful of new potatoes well scrubbed (optional)
  • Egg noodles cooked (for serving)
  • Feta cheese for garnish

Instructions
 

  • In a large Dutch Oven or heavy bottomed pot, heat the oil on medium heat.
  • Add the sliced onions and cook for 5 minutes.
  • Add garlic, stir, and cook for 2 minutes.
  • Add ground beef. Chop it into small pieces and stir well.
  • Cook for 15 minutes, stirring occasionally.
  • (If you have very fatty ground beef, you may choose to strain the fat out at this point before adding the spices and tomatoes).
  • Stir salt, pepper, and allspice into the ground beef.
  • Add your tomatoes and whatever juices were in the can to the pot. If the tomatoes are whole, break them up with a wooden spoon. Allow the mixture to come to a boil.
  • Once it boils, reduce heat to medium/medium-low and add the green beans. Add new potatoes, if including.
  • Carefully stir the green beans into the tomato mixture, COVER the pot and cook for 15 minutes.
  • As green beans begin to soften and wilt, stir again until combined and cover the pot again.
  • Allow the green beans to soften and stew for another 45-55 minutes on medium low heat. Stir and check on them every 15 minutes.
  • MEANWHILE, start the pasta when there are about 30 minutes left on the green beans. When the pasta is cooked, drain it and run cold water through the noodles so they don't stick together. Set aside until serving time.
  • Once beans are tender, use a potato masher to smash them a bit. Taste and add additional salt if needed.
  • Serve hot stew over a bed of egg noodles. Garnish with feta cheese if desired.
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