Fasolakia me kreas is the meaty cousin to the widely loved fasolakia recipe I featured a few weeks ago. The meat adds a depth of flavor and that protein heaviness, making this dish a complete and satisfying meal. This is usually made with lamb or beef. I chose beef today as the lamb choices were limited at the store.

When it comes to the green beans, fresh is the only way to go. This dish is mainly cooked in the summer. Fresh green beans are not only available, but they are also usually a bumper crop in mid summer. Look for vibrant, crisp beans, and if you can, grow your own. They’e so easy to grow, it’s hard to fail

To make fasolakia me kreas, start by searing the meat in a pot. Cook it with the onions to lock in the flavor. Add the tomatoes. Add a touch of wine or water. Let it simmer for 45 minutes or until the meat is pretty tender. Then add the green beans, potatoes, herbs, and some cinnamon. Let this delightful concoction simmer more on low heat, allowing the flavors to meld together for another 45 minutes.

It’s that easy. Here’s the recipe

FASOLAKIA ME KREAS

• 2 pounds leg of lamb or beef stew meat, cut into serving-sized pieces
• 1 onion chopped
• 1/2 cup olive oil
• 1/3 cup wine
• 2 large tomatoes chopped
• 1 8oz can tomato sauce
• pinch of salt
• 1.5 lb pounds fresh string beans
• 2 peeled large potatoes, cut into large chunks. I used 2 russets.
• 1/4 cup chopped fresh mint (and/or dill & parsley) – I use all three
• 1 cinnamon stick or 1 tsp ground cinnamon

In a large pot, heat the olive oil and sauté the meat and onion until browned.

Add tomatoes, tomato sauce, the wine and salt. Bring it up to to a simmer, cover, and cook for 45 minutes. check the meat for tenderness. Cook a bit longer if it needs more time

Add the potatoes, green beans, herbs, and cinnamon. Simmer for another 45 minutes or so. Season if needed. Let it rest and cool a bit before serving.

Sometimes I crumble some feta on top when serving.

OPA!