Stewed Meat With String Beans and Tomatoes (Lubee Bi Laham) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe works best with Italian flat beans, which can hold up to and benefit from the long cooking time. It's from a cookbook published by my husband's grandmother's Armenian Orthodox church. Ingredients:
1 lb stew beef chunks or 1 lb cubed lamb stew meat |
1 lb string bean |
1 large onion |
2 tablespoons olive oil |
1/4 cup water |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon ground allspice |
1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes |
Directions:
1. Remove the strings and stems from the beans and break them into pieces about 2 inches long.
2. Cut the onion in half and cut each half into thin slices.
3. Heat the oil over medium-high heat. When it starts to shimmer, add the onion and cook until transparent.
4. Add the meat and cook, turning occasionally, until brown on all sides.
5. Put all the ingredients in a saucepan and cover. Set over medium heat and bring to a simmer.
6. Reduce heat to low and cook until meat is tender, about an hour. Serve over rice.
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