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Stew: Assyrian String Bean Khurosh (from Grandma Sooria) Recipe

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This recipe for Stew: Assyrian String Bean Khurosh (from Grandma Sooria) is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions
1 bell pepper or 2 to 3 mild yellow peppers
1 cup thinly sliced celery
2 T olive oil
2 pounds beef (sirloin or chuck--or beef short ribs, in which case use 3 pounds)
14-oz can diced tomatoes
8-oz can tomato sauce
1 T paprika
2 bags frozen green beans, or 1 1/2 lb fresh green beans
Salt and pepper to taste
Sliced mushrooms (optional)
Lemon juice or Iranian preserved lemon bits (optional--if you like things tart)
Directions:
Directions:
Saute one onion (chopped), the pepper, the celery in the olive oil until very soft.

At the same time, using a large heavy Dutch oven, cover the meat with water and boil (with about a teaspoon of salt) until all the water evaporates and the meat is browned. (If you use very fatty meat, you may want to pour off the fat at this point.)

Add the sautéed vegetables, the canned tomato and tomato sauce, the paprika, and the second onion, sliced in thin wedges. Cook slowly for about an hour, or until meat is tender and onions are soft. If you are using preserved lemon, you would add it before this simmering.)

Blanch the green beans. (I use the frozen ones you can cook in the bag, and do them 2/3 of the time recommended on the directions.)

Add the green beans to the stew. You can add sliced mushrooms too at this point if you like. Simmer about 30 minutes, until flavors blend. Add salt and pepper to taste.

Serve with basmati rice.
Personal Notes:
Personal Notes:
This is called "Funeral Stew" by the Assyrians because it is almost always served at the traditional lunch after funerals. It is very healthy and tasty, so it must cheer people up.

 

 

 

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