Slow Cooker Middle Eastern green bean stew with meat
Authentic Middle Eastern green bean stew with meat. The beans and the meat are cooked in tomato sauce, then served with white rice on the side.
Course Main Course
Cuisine Middle Eastern
Prep Time 30minutes
Cook Time 4hours
Total Time 4hours30minutes
Author Diana @ LittleSunnyKitchen
2onion1 left whole, and 1 chopped
a pinch of salt
2tbspall purpose flour
To cook meat, place meat in a pot of water on high heat, let it boil, and remove any forming foam on the top. Let it boil for a couple more minutes.
Remove meat from pot, and wash it. Set aside.
Wash the green beans, remove the tips, and chop to 3 cm long pieces.
In a frying pan heat corn oil, and fry the beans and sautee lightly for 4-5 minutes.
In your Crockpot place the meat, 1 whole onion, the slightly cooked beans, salt, pepper, 1 bay leaf, and any spices desired (I add Bharat). And let it cook on high for 4-4.5 hours. (or on low for 8 hours).
When the beans and the meat are almost done. In a frying pan heat some vegetable oil and slightly fry the minced garlic, and a chopped onion. Add 2 tbsp of flour, 3-4 tbsp tomato sauce, and bullion (from the meat), mix well and let it boil with stirring. (You can add a bit of vinegar or sugar for taste)
Add the mixture to the crockpot, and let it cook for 20 more minutes.