Cook
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Brown the Beef
1.
In a large pot, heat the olive oil over medium heat. Add the chuck beef and sear until it’s nicely browned on all sides.
2 tbsp Olive oil
1 lb Chuck beef
Slow Cook the Beef
1.
Pour in chicken broth (or water) until just covering the beef. Bring to a gentle simmer, cover, and let it cook on low until the meat starts to soften (about 45–60 min depending on cut).
2 cups Chicken broth
2 cups Water
Cook the Green Beans
1.
In a separate pot, heat a bit of oil. Add onions and garlic and sauté until fragrant and translucent. Add the green beans, salt, pepper, cumin, and butter if using. Sauté a few minutes.
2 tbsp Avocado oil
1 small Onion
4 cloves Garlic
1 lb Green beans
Salt
Black pepper
1 tsp Cumin
1 tbsp Butter
Combine Everything
1.
Add the browned beef and some of its cooking broth to the green beans pot. Stir well, cover, and let simmer for 20 minutes, or until the beans soften and the beef is tender.
Tomato Base
1.
Add crushed tomatoes and tomato paste. Stir to coat everything. If there’s too much liquid, simmer uncovered to let it thicken — or remove some broth. You want it to not be thick and not too watery.
1/2 can Crushed tomatoes
1 small can Tomato paste
Simmer & Serve
1.
Let it cook another 10–15 minutes until the sauce is rich and the flavors meld beautifully.
For
4
M
I
1
lb
Green beans, trimmed and cut into 2–3 inch pieces
1
lb
Chuck beef, cut into bite-sized cubes
2
tbsp
Olive oil, or avocado oil
2
tbsp
Avocado oil, or olive oil
1
small
Onion, finely chopped
4
cloves
Garlic, minced
1
tsp
Cumin
Salt, to taste
Black pepper, to taste
1
tbsp
Butter, optional, for richness
2
cups
Chicken broth, or water
2
cups
Water, or chicken broth
1/2
can
Crushed tomatoes, about 200g
1
small can
Tomato paste
Per Serving
Calories
310kcal
Fat
16g
Carbs
14g
Protein
28g
Fibre
4g
Chuck beef works best for flavor and tenderness, but any stewing beef works. You can make this dish ahead — the flavor actually deepens the next day. Add a cinnamon stick or bay leaf to the beef broth for extra depth if you like. To make it vegetarian: skip the beef and cook the green beans entirely in a rich vegetable broth with extra olive oil. For the best texture, don’t rush the simmer. Let the beef and green beans slowly soften together in the tomato broth — it’s what makes Egyptian fasolya so delicious.
Only visible to you
Made it?
Egyptian rice (short-grain, buttery, and slightly sticky) Crusty sourdough or pita bread A crisp salad with lemon + olive oil dressing Pickled turnips or cucumbers for contrast
Cancel
Cook
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Brown the Beef
1.
In a large pot, heat the olive oil over medium heat. Add the chuck beef and sear until it’s nicely browned on all sides.
2 tbsp Olive oil
1 lb Chuck beef
Slow Cook the Beef
1.
Pour in chicken broth (or water) until just covering the beef. Bring to a gentle simmer, cover, and let it cook on low until the meat starts to soften (about 45–60 min depending on cut).
2 cups Chicken broth
2 cups Water
Cook the Green Beans
1.
In a separate pot, heat a bit of oil. Add onions and garlic and sauté until fragrant and translucent. Add the green beans, salt, pepper, cumin, and butter if using. Sauté a few minutes.
2 tbsp Avocado oil
1 small Onion
4 cloves Garlic
1 lb Green beans
Salt
Black pepper
1 tsp Cumin
1 tbsp Butter
Combine Everything
1.
Add the browned beef and some of its cooking broth to the green beans pot. Stir well, cover, and let simmer for 20 minutes, or until the beans soften and the beef is tender.
Tomato Base
1.
Add crushed tomatoes and tomato paste. Stir to coat everything. If there’s too much liquid, simmer uncovered to let it thicken — or remove some broth. You want it to not be thick and not too watery.
1/2 can Crushed tomatoes
1 small can Tomato paste
Simmer & Serve
1.
Let it cook another 10–15 minutes until the sauce is rich and the flavors meld beautifully.
For
4
M
I
1
lb
Green beans, trimmed and cut into 2–3 inch pieces
1
lb
Chuck beef, cut into bite-sized cubes
2
tbsp
Olive oil, or avocado oil
2
tbsp
Avocado oil, or olive oil
1
small
Onion, finely chopped
4
cloves
Garlic, minced
1
tsp
Cumin
Salt, to taste
Black pepper, to taste
1
tbsp
Butter, optional, for richness
2
cups
Chicken broth, or water
2
cups
Water, or chicken broth
1/2
can
Crushed tomatoes, about 200g
1
small can
Tomato paste
Per Serving
Calories
310kcal
Fat
16g
Carbs
14g
Protein
28g
Fibre
4g
Chuck beef works best for flavor and tenderness, but any stewing beef works. You can make this dish ahead — the flavor actually deepens the next day. Add a cinnamon stick or bay leaf to the beef broth for extra depth if you like. To make it vegetarian: skip the beef and cook the green beans entirely in a rich vegetable broth with extra olive oil. For the best texture, don’t rush the simmer. Let the beef and green beans slowly soften together in the tomato broth — it’s what makes Egyptian fasolya so delicious.
Only visible to you
Made it?
Egyptian rice (short-grain, buttery, and slightly sticky) Crusty sourdough or pita bread A crisp salad with lemon + olive oil dressing Pickled turnips or cucumbers for contrast
Cancel
