Shorbat Fassoulya

I used to hate Fassoulya as a kid. Now, it is one of the most comforting bowls of warmth and deliciousness in this frigid Chicago winter weather.

This dish can also be made with Loobia (long green beans), which are common in Syrian and Lebanese households.
Ingredients:

• 1 lb Beef Stew
• 1/2 lb Fresh Green Beans (Clip the ends)
• 1 can tomato paste
• Bay Leaves
• 7 Spices (a mixture of paprika, cumin, nutmeg, coriander, cinnamon, cardamom, and cloves)
• Salt & Pepper to taste
• Olive Oil
• Lemon Juice
• 4 Cloves of garlic

Process:

1. In a pot, at least 6 quarts in size, drizzle olive oil on high heat. Once oil is hot, add  beef stew cubes to sear. Allow each side to sear on high heat for 3 minutes, then turn. They should have a nice, crisp, brown color.
2. Once the searing is complete, add enough water to cover the cubes. I usually fill the water 2 inches from the top because it will evaporate as the beef cooks.
3. Add salt and bring it to a boil. Once boiling, lower to medium heat. Occasionally check for fat that comes to the top. You will want to scoop the fat out of the pot and discard.
4. Once it comes to a boil, and there is no fat remaining, it is time to add your spices. Allow the beef to cook with the spices for about an hour.
5. Once the hour passes, lower the flame and add tomato paste and garlic. Mix around the tomato paste in the broth until it dissolves. Allow to cook for 30 minutes.
6. Now it is time to add the green beans. The green beans only need about 8 minutes to cook. I like my green beans to have a crunch to them. If you like them soft, then you can cook them a little bit longer.
7. After the green beans cook, it is time to drizzle lemon juice into your dish and eat! My mother always served this dish with rice, but I prefer it with couscous as a lighter alternative.