Ingredients
- 1-2 TBS extra virgin olive oil
- 1/2 medium yellow chopped
- 1 lb beef stew meat
- 1 lb green beans ends trimmed and cut
- 1 can 28 oz crushed tomatoes (you can use flavored crushed tomatoes too - I've used crushed tomatoes with basil and garlic before)
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large pot with a lid, pour in olive oil and add chopped onion. Cook for 5 minutes until the onions become translucent.
- Sprinkle salt and pepper on the beef (you want to season the meat before you put it in the pot, I pat it onto the meat) and then add the beef into the pot and cook for 5 minutes, only stirring it once or twice so that the meat browns.
- Next add in the cut green beans and pour in the crushed tomatoes, stir, and put the lid on and turn heat to low and allow to simmer for 4 hours.
Notes
Recipe adapted from The Lemon Bowl's recipe for slow cooked Lebanese green beans and beef (http://thelemonbowl.com/2011/10/slow-cooked-lebanese-green-beans-and-beef.html)