A Delicious Greek Stew with String Beans & Lamb: Fasolakia me Arni

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits, while vegetable oil is often cheaper.

Heat a large pot over medium heat and add olive oil.

Brown the lamb in two batches for about 3-4 minutes on each side until it has a beautiful brown color; season lightly with salt.

Transfer the browned lamb to a plate and set aside; turn off the heat to let the oil cool down.

Chop a large onion and add it to the pot; if needed, add more olive oil to help it cook. Cook for about 10 minutes until soft and slightly golden.

Grate 5 garlic cloves and add them to the pot; cook until fragrant for a few seconds.

Return the lamb to the pot and season with 1 and 1/2 teaspoons of salt and lots of freshly cracked black pepper.

Add 28 oz of crushed tomatoes to the pot and rinse the can with a little water to ensure all tomatoes are included; add more water to cover the meat.

Bring the mixture to a boil, then reduce to low heat, cover, and let it simmer for about 45 minutes until the meat is tender.

Prepare the remaining ingredients: trim 2 lbs of string beans, cut baby carrots in half, and cut 2-3 golden or russet potatoes in half; soak potatoes in water to prevent browning.

After 45 minutes, add the string beans, potatoes, and carrots to the pot; season with more salt and 1 teaspoon of dried dill.

Cover the pot and let the string beans soften for about 5-10 minutes, then mix everything to ensure even cooking.

Cover and let it cook for about 30 more minutes until the potatoes and string beans are fork tender and the meat is very soft.

Taste and adjust seasoning with salt and pepper if needed; garnish with finely chopped parsley and let sit for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens