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green bean stew with veal in a silver handled pot on a blue patterned tablecloth with rice in a blue plate and green onions and parsley on a light coloured plate on a beige marble background
5 from 1 rating

Green Bean Stew (Instant Pot & Stove-Top)

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Amina Al-Saigh
This hearty and comforting Green Bean Stew is made with veal and simple spices in the pressure cooker for a perfect weeknight meal! Serve it over white rice for the perfect meal.
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Ingredients
 

  • 3 tablespoons olive oil
  • 454 g bone-in veal shoulder or lamb shoulder, cut into 2-3 inch sized pieces
  • 1 3/4 teaspoons salt, divided
  • 1 yellow onion, finely diced
  • 1/2 cup tomato paste
  • 454 g Fresh green beans, edges trimmed and cut into 1-inch pieces (see notes for frozen green beans)
  • 1 tablespoon pomegranate molasses, substitute a squeeze of lemon juice
  • 1/2 teaspoon black pepper
  • 3 bay leaves, optional

Instructions
 

For Instant Pot Directions (note: recipe card total cook time is for instant pot method. Stove top takes longer):

  • veal cubes browning in an instant pot on a light marble background
    Start by adding the olive oil to the instant pot on sauté mode. Once the oil is hot, sear the meat pieces for 2-3 minutes on each side until browned, working in batches. Once all the meat is seared, add it all into the pot and sprinkle with 1/2 teaspoon of the salt.
  • cut green beans with veal, tomato paste and onions in the instant pot on a light marble background
    Add the onions and cook for a few minutes until softened. Add the tomato paste and stir it into the bottom of the pot for a few minutes to cook it down and develop flavour.
  • Green bean stew in the instant pot on a light tiled background
    Add the rest of the ingredients: green beans, the rest of the salt, bay leaf, the pepper and the pomegranate molasses. Add the 3 cups boiling water, stir well and cover the pot. Pressure cook for 25 minutes, then manual pressure release.
  • green bean stew with veal cooked in the instant pot with a wooden spoon
    Check to ensure the meat and the beans are tender. Adjust the salt per preference and check the consistency. It should have a soupy consistency to scoop over rice. If you prefer it thicker, continue to simmer on sauté mode for 10-15 minutes.

For Stove Top Method:

  • In a large soup pot, add the olive oil on medium heat and sear the meat on both sides until lightly browned. Add the onions and sprinkle with salt. Continue to cook until the onions soften. Add the bay leaves and 3 cups of water and bring to a boil. Once boiling, cover and keep at a low rolling boil for 60 minutes until the meat is tender. Skim any foam that forms on the surface.
  • Once meat is tender, add the tomato paste, green beans, the rest of the salt, black pepper, and the pomegranate molasses. Add more water if required, and continue to boil for 30 to 40 minutes until the green beans are tender. Adjust the salt level per preference.

Notes

  • Note: instant pot method is faster and the total cook time in the recipe card is using the instant pot. Stove top will take longer to cook.
  • You can use any bone in meat. See blog post for types of meat to use and how long to adjust cooking times based on the type you use.
  • If you don't have pomegranate molasses, you can skip it or add a squeeze of lemon juice at the end.
Serving: 1g, Calories: 203kcal, Carbohydrates: 13g, Protein: 17g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 57mg, Sodium: 920mg, Potassium: 648mg, Fiber: 3g, Sugar: 7g, Vitamin A: 859IU, Vitamin C: 15mg, Calcium: 57mg, Iron: 2mg
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