Egyptian Fasolya

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EGYPTIAN FASOLYA | GREEN BEANS & BEEF STEW

Yield 6

Prep time

35 Min

Cook time

2 H & 35 M

Total time

3 H & 10 M

Egyptian fasolya is a traditional comfort dish made with green beans simmered in a rich tomato sauce, often cooked with tender beef for added depth. It's hearty, flavorful, and commonly served with vermicelli rice, making it a complete and satisfying meal. This dish is a staple in many Egyptian homes, especially during family gatherings, and showcases the warmth and simplicity of Egyptian home cooking.

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Ingredients

For the Beef and Broth:

• 2 pounds beef chuck roast
• clarified butter
• 1 yellow onion
• 6 cardamoms
• 6 cloves
• 4 dried bay leaves
• sea salt
• black pepper
• one gallon water

For the Green Bean Stew:

• 2 pounds fresh green beans
• olive oil
• one yellow onion
• 6 garlic cloves
• 4 tomatoes
• 1 tablespoons tomato paste
• ground coriander
• ground cumin
• sea salt
• black pepper
• 6 cups beef broth (from above)

For Garnish:

• fresh lemon juice
• fresh parsley

Instructions

Prepare the Beef and Broth:

1. Slice 2 pounds beef chuck roast into strips, then into bite-sized cubes.
2. Heat clarified butter in a deep pot and fry the beef cubes until browned and caramelized on all sides.
3. Add 1 whole yellow onion, 6 cardamom pods, 6 cloves, 4 dried bay leaves, sea salt, black pepper, and 1 gallon water.
4. Bring the mixture to a boil and skim off any foam that rises to the top.
5. Reduce heat to medium and simmer for about 2 hours (about 1 hour per pound) until the meat is tender and the broth is flavorful.

Prepare the Green Beans:

1. Wash 2 pounds fresh green beans in water with a small amount of baking soda.
2. Rinse thoroughly, then trim the ends.
3. Cut the green beans into halves or thirds.

Build the Tomato Sauce:

1. Heat olive oil in a pan and sauté 1 diced yellow onion with 6 minced garlic cloves until fragrant.
2. Add 4 diced tomatoes and 1 tablespoon tomato paste.
3. Season with ground coriander, ground cumin, sea salt, and black pepper.
4. Pour in 6 cups of the prepared beef broth and add the cooked beef chunks.

Cook the Stew:

1. Bring the tomato and broth mixture to a gentle simmer.
2. Add the prepared green beans.
3. Cover and cook for about 20 minutes until the beans are tender and the flavors are combined.

Serve:

1. Serve Egyptian fasolya alongside or on top of vermicelli rice.
2. Drizzle with fresh lemon juice.
3. Garnish with fresh chopped parsley.

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