Hearty Middle Eastern Beef & Green Bean Stew (Fasolia)

Method

1. Season the beef cubes with salt and pepper, then dust them lightly with the flour, shaking off any excess.
2. Heat 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides. Remove the beef to a plate and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté for 1-2 minutes until fragrant and softened. Stir in the chopped tomatoes, tomato paste, allspice, paprika, cinnamon, coriander, and a pinch of salt and pepper. Cook for about 3 minutes, stirring occasionally.
4. Return the beef to the pot. Pour in the water and add the bay leaf. Bring to a boil and let it boil for 5 minutes.
5. Reduce the heat to low, cover the pot, and let it simmer gently for 1 1/2 hours, or until the beef is tender.
6. Uncover the pot and stir in the frozen green beans. Add a small pinch of salt. If the stew looks dry, add a splash more water (though you may not need it). Stir once, cover again, and simmer on low for another 45 minutes.
7. Remove the bay leaf and take the pot off the heat. Serve the stew hot over rice or with crusty bread, garnished with toasted pine nuts and fresh parsley.