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5 from 1 vote

Etli Taze Fasulye - Green Bean Stew with Meat

Etli Taze Fasulye Yemegi, or Green Bean Stew with Meat, is a traditional Turkish vegetable stew where fresh green beans and meat are simmered in a simple tomato sauce until tender.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Greek, Lebanese, Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Low Calorie, Low Lactose
Servings: 4 people
Calories: 202kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Lodge Dutch oven

Ingredients

  • 1 tablespoon olive oil
  • ⅔ lbs diced lamb or beef (300 grams)
  • 1 lbs fresh green beans (450 grams)
  • 1 large onion (diced)
  • 2 cloves garlic (finely chopped)
  • 2 medium tomatoes (diced)
  • 1 ½ tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon flaked chili
  • 1 ½ cups water
US Customary - Metric

Instructions

  • Start by prepping all your ingredients. Trim the ends off the green beans and cut them into bite-sized pieces. Dice the onions, finely chop the garlic, and chop the tomatoes. Cut the meat into small chunks, and set everything aside.
  • In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the meat and brown it on all sides. This step is crucial because browning the meat helps develop a deeper flavor in the stew.
  • Once the meat is browned, add the chopped onions and sauté until they’re soft and translucent. Then add the garlic and cook for another minute or two until fragrant.
  • Add the tomato paste, salt, pepper, chili flakes, paprika to the pot and stir well to combine.
  • Stir in the chopped tomatoes and cook for a few minutes until the they start to break down. 
  • Now it’s time to add the green beans. Toss them into the pot, ensuring they’re evenly distributed among the meat and tomatoes. Season with salt, pepper, chili flakes, paprika, and add enough water to just cover the ingredients.
  • Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to an hour, or until the meat is tender and the green beans are fully cooked but not mushy. Stir occasionally and check the liquid level—add a little more water if needed to prevent the stew from drying out.
  • Once the stew is done, taste and adjust the seasoning if necessary. Serve the Etli Taze Fasulye hot, with rice or fresh bread on the side to soak up all the delicious broth.

Notes

  • Use fresh green beans if possible. They hold their texture and flavor better in the stew, though frozen beans can be a convenient alternative.
  • Don’t rush the simmering process. The key to tender meat and fully flavored stew is slow, gentle cooking. Give it time, and you’ll be rewarded with tender meat and perfectly cooked beans.
  • Make it ahead of time.Like many stews, Etli Taze Fasulye tastes even better the next day as the flavors have time to meld. It’s a great dish to make in advance and reheat for a quick dinner.
  • If using tinned tomatoes, add in a teaspoon of sugar to balance the acidity.
  • If you have juicy red summer tomatoes, either skip the tomato paste or reduce the amount by half.
  • The cooking time might vary depending on the type and freshness of the beans you use in your Etli Taze Fasulye recipe.

Nutrition

Calories: 202kcal | Carbohydrates: 16g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 698mg | Potassium: 732mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1501IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 3mg