1 tablespoon olive oil

300 g diced lamb or beef

400 g fresh green beans, trimmed and cut

1 large onion, diced

2 cloves garlic, finely chopped

2 medium tomatoes, diced

1 ½ tablespoons tomato paste

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon chili flakes

1 ½ cups water

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Prepare vegetables by trimming beans, dicing onion and tomatoes, and chopping garlic. Cut meat into chunks.
Heat olive oil in a Dutch oven over medium heat. Brown meat on all sides.
Add onions and cook until softened, then stir in garlic for 1 minute.
Mix in tomato paste, paprika, chili flakes, salt, and pepper. Stir well.
Add diced tomatoes and cook until slightly softened.
Stir in green beans and pour in water to cover ingredients. Bring to a gentle simmer.
Reduce heat to low, cover, and cook for 45–60 minutes, stirring occasionally. Add more water if needed.
Check beans and meat for tenderness. Adjust seasoning before serving.
Serve hot with rice, bulgur, or bread.

Use chicken instead of lamb or beef for a lighter version.

Skip meat for a vegetarian option and use vegetable broth instead of water.

Add a bay leaf or cumin for extra flavor depth.

Frozen beans can replace fresh ones, though texture may differ.

Stew tastes even better the next day as flavors meld.