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 lamb (leg of lamb, bone in, or 3 1/3 pounds of boneless leg or shoulder, cut in serving-sized pieces)
- 1 onion (finely chopped)
- 7/8 cup olive oil
- 1 1/2 cups of water
- 2 teaspoons sea salt
- 3 medium-large tomatoes (pulped in blender)
- 4 tablespoons tomato sauce
- 2 1/4 pounds of string beans (fresh or frozen, ends trimmed)
- 2 1/4 pounds of potatoes (peeled, cut into large chunks)
- 1/2 rounded tablespoon mint (fresh chopped)
- 1 rounded tablespoon dill (fresh chopped)
- 1 rounded tablespoon parsley (fresh chopped)
- Pinch of ground cinnamon
In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned.
Add water, tomatoes, tomato sauce and 1 teaspoon of salt.
Bring to a boil, cover and simmer for 45 minutes, until meat is tender.
Add beans, potatoes, mint, dill, parsley, cinnamon and remaining salt.
Bring to a boil, cover and simmer for 30 minutes.
Remove from heat and let sit for 10 to 15 minutes before serving.
Note: Add more water during cooking if necessary.