Arni me Fassolakia: Greek Lamb Stew With Green Beans

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 10/28/21
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
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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.)

Lamb is a popular ingredient in Greek cuisine, and in this recipe, the meat is the star of a rich and flavorful stew. This Greek lamb stew is called arni me fassolakia, which in Greek is αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah. The recipe is made with bone-in or boneless leg of lamb that is cut into bite-sized pieces; this is stewed on the stovetop with tomatoes, potatoes, and green beans. Fresh herbs including mint, dill, and parsley contribute wonderful herbal flavor while a pinch of cinnamon finishes the dish with a little warm spice.

The base of the broth is made with tomatoes, calling for fresh tomatoes that have been chopped up a bit in a blender, along with some tomato sauce. You can use canned whole or diced tomatoes if you like; if whole, remove the tomatoes to process.

This Greek stew recipe takes about an hour and a half to cook, but it can also be made using a pressure cooker for quicker preparation. Make this delicious stew on a rainy day or cold winter evening—all you need is some crusty bread on the side.



Ingredients

  • 7/8 cup olive oil

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

  • 1 onion, finely chopped

  • 1 1/2 cups water

  • 3 medium to large tomatoes, pulped in a blender

  • 1/4 cup tomato sauce

  • 2 teaspoons sea salt (divided)

  • 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. Gather the ingredients.

  2. In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.

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

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

  5. Add the beans, potatoes, mint, dill, parsley, cinnamon, and the remaining teaspoon of salt.

  6. Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.

  7. Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.

  8. Enjoy.

Recipe Variation

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

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