Fasolakia with Beef – Green Bean Stew: A Hearty Greek Classic That Practically Cooks Itself

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There are some meals that just get you. They’re warm, comforting, and full of flavour like a cosy blanket but edible. Fasolakia with Beef is one of those dishes.

It’s the kind of meal where the sauce clings to your lips, the flavour lingers in the best way, and you find yourself shamelessly going back for ‘just one more bite’ straight from the pot. Fasolakia with Beef is a dish that embodies the essence of Greek cuisine.

This dish is slow-cooked to perfection, with melt-in-your-mouth beef, tender potatoes, and green beans that still have a little bite. And the sauce? Rich, tomatoey, and begging to be mopped up with a chunk of bread or olive bread.

Want to see how it all comes together? Head over to my TikTok or YouTube for a step-by-step video.

Watch the magic unfold!

Table of Contents

Tips for making Fasolakia with Beef

Slow cooking is key!

When preparing Fasolakia with Beef, remember that the secret lies in the slow cooking which melds the flavours beautifully.

Don’t attempt to cook this dish with just 20 minutes up your sleeve. Yes, you can set and forget once it’s on the stovetop but this dish needs tender, love and care. So let it cook, slow! To stop your tomato paste from scorching during the 3-hour simmer, I highly recommend using a heavy-duty, thick-walled Lodge Enameled Cast Iron Dutch Oven. It holds a steady, low heat perfectly so your meat turns out melt-in-your-mouth tender.

Sauce thickening trick

Once everything is cooked, remove the lid for the last 5 minutes to let the sauce thicken slightly. It makes all the difference. If you find there’s a bit too much water, don’t panic. Just mix 1 teaspoon of cornflour/cornstarch with 2 teaspoons of cold water in a small bowl. Grab a small, sturdy OXO Good Grips Whisk to blend it until completely smooth with no clumps, then stir it into the pot to create that rich, velvety salsa

Sear the meat

Searing the meat on both sides when making Fasolakia with Beef is what will result in a really flavoursome dish. Sear the beef on both sides until it develops a nice, deep golden crust. This step locks in flavour, so don’t rush it.

Perfect sides for this meal

Yiayia Anna’s Homemade Village Bread

Easy Olive Bread with Thyme

Fluffiest Focaccia

Fasolakia with Beef, Green Beans and Potatoes on Plate

Fasolakia Green Beans with Slow-Cooked Beef & Potatoes

This Fasolakia Green Beans with Meat recipe is a Greek comfort food favourite. Slow-cooked beef, tender potatoes, and green beans in a rich, tomatoey sauce that clings to every bite. Whether you’re feeding the family or just treating yourself, this dish delivers big on flavour with minimal effort. Plus, I’ve got a foolproof tip for thickening the sauce if it turns out too watery. Grab some bread, feta, and let’s get cooking!

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Prep Time 15

Cook Time 3

Servings: 4 people

Course: Main Course

Cuisine: Greek

Ingredients Method Notes

Ingredients

850 g chuck beef
1 can 400g diced tomatoes
2 carrots cut into chunks
3 potatoes cut into chunks
350 g green beans
700 ml water
2 tsp salt
2 tsp pepper
1 tbsp oregano
1/4 cup olive oil
1 tbsp tomato paste

Method

Sear the Beef

Heat a splash of olive oil in a large pot over medium-high heat.
Add the beef and sear it on both sides until browned.
Remove the beef and set it aside.

Sauté the Veggies

In the same pot, add the diced onion and carrot.
Cook for about 5 minutes on medium heat until softened (don’t let the onions burn).

Add the Tomatoes & Meat

Stir in the tomato paste and cook for 1 minute.
Pour in the diced tomatoes and mix well.
Return the beef to the pot.

Add Water & Seasoning

Pour in enough water to just cover the beef (around 700ml, but adjust as needed).
Add salt, pepper, and oregano, then stir.
Cover the pot and let it simmer on low heat for 2.5 hours.

Add the Potatoes & Green Beans

After 2 hours, add the potatoes and green beans to the pot.
Let them cook for 30 minutes.

Thicken the Sauce (If Needed)

If the sauce is too watery, mix 1 tsp cornflour with 2 tsp cold water in a small bowl.
Stir the mixture into the pot and let it simmer for a few more minutes until the sauce thickens.

Final Touch & Serve

Remove the lid for the last 5 minutes so the sauce can thicken naturally.
Serve with bread and feta, and make sure to mop up all that delicious sauce!

Notes

Tip: Snap off the ends of the green beans or use a knife to cut both ends off before adding to the pot.

Why You’ll Love This Fasolakia with Beef Dish

1.It’s Easy: Throw everything in a pot and let time do the work.

2. It’s Foolproof: Slow cooking means you can’t mess it up (unless you forget about it entirely, in which case, I can’t help you).

3. Tastes Better the Next Day: Leftovers are somehow even more delicious, so make extra.

How to Store Fasolakia with Beef

Store Fasolakia with Beef in airtight containers like these Pyrex Glass Bowls, and in the fridge. You can also freeze it, defrost in the fridge overnight and then microwave it or heat it back on the stove.

FAQs: Fasolakia with Beef Recipe

1. Can I make this in a slow cooker?

Absolutely! Sear the beef in a pan first, then transfer everything (except the potatoes and green beans) to your slow cooker. Cook on low for 6-8 hours. Add the potatoes in the last 2 hours and the green beans in the last 45 minutes so they don’t turn to mush.

2. Can I use chicken instead of beef?

Yes! Swap the beef for bone-in, skinless chicken thighs (they stay juicy). Follow the same steps but reduce the cooking time; simmer for 1.5 hours instead of 2.5 before adding the potatoes. If using a slow cooker appliance, cook on low for 5-6 hours.

3. How can I make this vegetarian?

Fasolakia is often made vegetarian, especially during Greek fasting periods. The simplest version sticks to green beans, tomato sauce, and olive oil, though some add potatoes and carrots for extra heartiness. Just skip the meat, reduce the water slightly, and let everything simmer for about 1 hour until the beans and potatoes are tender. If you want a bit more protein, a handful of chickpeas works well too!

4.My sauce is too thin. How do I fix it?

Mix 1 teaspoon of cornflour with 2 teaspoons of cold water until smooth, then stir it into the pot. Let it cook for a few more minutes, and the sauce will thicken into a rich, velvety consistency. If after 5 minutes it’s still too watery, repeat the cornflour step above.

5. Can I make this ahead of time?

Yes, and it actually tastes better the next day! Let it cool completely, then store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of water if needed.

More Slow Cooked Greek Dishes

Slow Cooked Beef Casserole

My Mama’s Cabbage Stew Recipe

One Pot Youvetsi with Orzo

For more slow-cooked recipes click here.