Print: Lamb Stew with Green Beans

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Prep

23 min

Cook

50 min

Servings

Difficulty

Medium

Ingredients

3 tablespoons olive oil
1 large onion , chopped
1 stalk celery , chopped
3 pounds boneless lamb shoulder , cut into 2 inch pieces
1 , 8 ounce
3 cups hot water
2 pounds fresh green beans , trimmed
1 tablespoon chopped fresh parsley
0.5 teaspoons dried mint
0.5 teaspoons dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Instructions

1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition per serving

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