Arni me Fassolakia (Lamb Stew With Green Beans)

Lamb stew with green beans
Greek lamb stew made with tomatoes, potatoes and green beans

Joris Luyten/Getty Images

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutrition Facts (per serving)
1299 Calories
82g Fat
54g Carbs
86g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 1299
% Daily Value*
Total Fat 82g 106%
Saturated Fat 25g 127%
Cholesterol 281mg 94%
Sodium 979mg 43%
Total Carbohydrate 54g 20%
Dietary Fiber 10g 37%
Total Sugars 11g
Protein 86g
Vitamin C 44mg 219%
Calcium 149mg 11%
Iron 9mg 53%
Potassium 2313mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a favorite Greek lamb stew recipe made on the stovetop with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes, and green beans. This Greek stew recipe can also be made using a pressure cooker.

In Greek, the dish is αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah.


  • 4 pounds leg of lamb, cut in serving-sized pieces

  • 1 onion, finely chopped

  • 7/8 cup olive oil

  • 1 1/2 cups water

  • 2 teaspoons sea salt

  • 3 medium to large tomatoes, pulped in blender

  • 4 tablespoons tomato sauce

  • 2 1/4 pounds fresh or frozen string beans, ends trimmed

  • 2 1/4 pounds potatoes, peeled and cut into large chunks

  • 1/2 rounded tablespoon chopped fresh mint

  • 1 rounded tablespoon chopped fresh dill

  • 1 rounded tablespoon chopped fresh parsley

  • 1 pinch ground cinnamon

Steps to Make It

  1. In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned.

  2. Add water, tomatoes, tomato sauce and 1 teaspoon of salt.

  3. Bring to a boil, cover and simmer for 45 minutes, until meat is tender.

  4. Add beans, potatoes, mint, dill, parsley, cinnamon, and remaining salt.

  5. Bring to a boil, cover and simmer for 30 minutes.

  6. Remove from heat and let sit for 10 to 15 minutes before serving.

  7. Note: Add more water during cooking if necessary.

Recipe Variation

  • Rather than the leg of lamb, use 3 1/3 pounds of boneless lamb leg or shoulder.

Recipe Tags: