Growing up in an Armenian home, this ground beef and green bean stew was a staple, and always hit the spot on chilly nights! The best part is – it’s so easy AND so delicious! Just a handful of main ingredients, a few spices – and dinner is ready. Hope you enjoy this little slice of Armenian home-cooking!

Ingredients:

2 lbs fresh organic green beans, ends trimmed and cut into 1 inch pieces

2 lbs organic and/or grass-fed ground beef or lamb

1 large red onion, chopped

4 cloves garlic, minced

2 tbsp olive oil

3 tbsp tomato paste

1 c water

15 ounces tomato sauce

1 tsp cumin

1 tsp coriander

1/8 tsp allspice

1/4 tsp cracked black pepper

1 1/2 tsp salt

Optional: serve over cooked brown rice (you can see brown rice bits in my photo!)

Directions:

Place chopped onion in a skillet (I love using cast iron) with the olive oil, and sauté on low-medium heat until turning clear and slightly browning (do not burn). Add garlic and sauté one minute until fragrant. Remove from heat. In a dutch oven, brown ground beef and drain fat with a suction tool. Mix tomato paste with the 1 c of water, until dissolved and then add it to the ground beef, with the tomato sauce and spices. Add the green beans and the onion/garlic mixture. Bring everything to a boil in the dutch oven, and then cover and reduce to a simmer for one hour.