Fasolia (Syrian Braised Green Beans with Beef and Tomato)

Method10 steps

1. 1

   Step 1: Heat ALL ¼ cup ghee in a large Dutch oven or stockpot over medium-high heat. Add ALL 500 g beef stew cubes, the ground allspice (1 tsp), cinnamon (1 tsp), nutmeg (1/2 tsp), cloves (1/2 tsp), black pepper (1/2 tsp) and ONLY the initial 2 teaspoons salt. Fry, stirring occasionally, for about 5 minutes until browned on all sides. Keep the tomatoes for stage 7.

   Brown beef: about 5 minutes · 5 minUses ¼ cup ghee · 500 g beef stew meat, cubed · 1 tsp ground allspice · 1 tsp ground cinnamon · 1/2 tsp nutmeg · 1/2 tsp ground cloves · 1/2 tsp black pepper · 2 teaspoons salt; optional extra separately to taste

2. 2

   Step 2: Add ALL 2 kg prepared FRESH green beans and all the peeled, minced garlic (1 head) from the one head to the actual browned beef mixture from stage 1. Cover, reduce the heat to low and cook until the green beans wilt and release moisture. Keep checking the bottom of the pot as described next.

   Uses Complete actual browned beef ghee and spice mixture · 2 kg fresh green beans, cleaned, trimmed and snapped in half · 1 head garlic, about 15 cloves, peeled and minced

3. 3

   Step 3: Continue gently cooking the actual covered beef-bean-garlic mixture from stage 2 over low heat. Stir and check periodically for moisture on the bottom, adding only as much water as needed to prevent burning. The complete bean-and-meat braise takes about 1–2½ hours, depending on the beans and meat; start checking tenderness at about 1 hour and continue until both are tender. This is the total braising phase, not an extra repeated duration at stage 6.

   Fresh bean and beef braise: about 1–2½ hours · 105 minUses Complete actual fresh-green-bean beef and garlic braise · Water as needed to prevent sticking during braising and for optional reheating; total amount not specified

4. 4

   Step 4: Check the actual braise from stage 3: the green beans must be tender and soft, and the meat must be easily pierced with a fork. Continue the same gentle braise if either is still firm.

   Uses Complete actual braise at its bean and meat tenderness checkpoint

5. 5

   Step 5: Check that the actual green beans in the braise from stage 4 are soft enough to bite through easily while still holding their shape. This is a texture check on the same cooked batch.

   Uses Complete actual braise after the tenderness check

6. 6

   Step 6: The 1–2½-hour guide belongs to the SAME bean-and-meat braise in stages 2–3. Once the actual batch from stages 4–5 reaches the tender endpoints, proceed to stage 7; do not start another 1–2½-hour cooking period.

   Uses Complete actually tender bean-and-beef braise

7. 7

   Step 7: Only after the actual green beans AND beef from stage 6 are tender, add ALL two chopped tomatoes. Cover and simmer for about 30 minutes, until the tomatoes release their juices.

   Tomatoes in tender fasolia: about 30 minutes · 30 minUses Complete actually tender bean-and-beef braise · 2 large tomatoes, chopped

8. 8

   Step 8: Taste the actual fully cooked fasolia from stage 7 and add optional extra salt only if needed. Do not add the initial 2-teaspoon salt stock again.

   Uses Complete actual cooked tomato bean and beef fasolia · Additional salt to taste, only if needed

9. 9

   Step 9: Serve the actual seasoned fasolia from stage 8 as four stew portions, with optional separately cooked plain white rice and optional ready lemony cucumber-tomato salad. These are separate ready serving accompaniments; do not take tomatoes back out of the finished stew or add the raw tomato stock again.

   Uses Complete actual seasoned fasolia · Separately cooked plain white rice for serving; amount not specified · Optional ready cucumber-tomato salad with lemon, olive oil, dried mint and salt for serving; amount not specified

10. 10

    Step 10: For optional make-ahead service up to 1 day later, refrigerate the actual finished fasolia promptly in shallow covered containers, within 2 hours, at 4°C or colder. Reheat the actual portion throughout to 74°C (165°F), adding a little water only if needed to prevent sticking. Serve with separately ready accompaniments.

    Uses Actual portion kept for later; fraction and weight unspecified · Water as needed to prevent sticking during braising and for optional reheating; total amount not specified