Beef and Green Bean Ragù (Simple One-Pot Recipe)

Some meals are simple, and you just keep making them. This beef and green bean ragù is one of those: a pot, a few components, and a little time.

The green beans cook tender, the beef softens, and a few spices are enough. A weekday dinner you can rely on. If you like green beans in hearty dishes, you might as well enjoy the Green Bean Stew with Potatoes or the French-style Green Beans with Almonds - both are easy ways to make a vegetable the star of the meal.

Components: 13 + salt, pepper & oil | Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy

Recipe ingredients

Ground beef: You can use plain ground beef or a mix of beef and pork if you like. Even if I haven't tried it yet, ground turkey would probably work too, but I usually stick to beef or beef and pork.

Green beans: Trim the stems and snap long beans into 2-3 pieces so they cook evenly. Frozen beans work too; just fully or partially defrost them first.

I in addition use frozen beans to make this Easy Green Bean Stew. Tomatoes: The tomato paste helps thicken the sauce a little and adds body as it cooks down. You will as well need a can of diced tomatoes.

Seasoning: Sweet paprika, smoked paprika, oregano, thyme, red pepper flakes (optional and always to taste), salt, and pepper. See the method card for full information on components and quantities.

How to make beef and green bean ragù? Step #1: Brown the ground beef, breaking it with a wooden spoon (2-3 minutes). Step #2: Add onion and cook until the beef is browned and the onion is softened (3-4 minutes).

Step #3: Add seasoning and stir for 1 minute. Step #4: Add tomatoes and simmer for 5 minutes. Step #5: Add the prepared green beans and stock.

Step #6: Simmer until the beans are tender. Trim the stems from the green beans and snap long ones into pieces so they cook evenly.

Frozen beans work just as well if defrosted. You can in addition make this Green Bean Casserole with frozen beans.

When browning the meat, give it time to brown lightly before adding the other components.

Storage, reheating, and freezing

Refrigerate: Leftovers keep well in the fridge for 2-3 days in a sealed container. Freeze: This beef and green bean ragù as well freezes nicely.

Let it cool completely, then store it in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat gently on the stove over low heat or in the microwave until heated through. I usually serve the green bean and beef ragù with something simple, like Garlic Rosemary Mashed Potatoes or crusty bread like this Flaxseed Bread, the way I'd serve it at home. It's filling, easy, and makes a weekday dinner feel like home.

If you enjoy green beans, you might in addition like my Romanian Green Beans with Garlic.

Beef and Green Bean Ragù (Simple One-Pot Recipe)

- Dutch oven or another heavy-bottomed pot

- 1 lb ground beef Note 1 - 2 tablespoons olive oil - 2 tablespoons tomato paste

- ½ teaspoon smoked paprika - ½ teaspoon sweet paprika - 1 teaspoon dried oregano

- ½ teaspoon red pepper flakes or to taste - ½ teaspoon fine sea salt - ¼ teaspoon ground black pepper

- 1 can diced tomatoes 14-15 oz/ 400 g - 1 lb green beans Note 2

- 1 cup chicken stock or beef or vegetable stock - Brown ground beef: Heat the oil in the pot over medium heat.

Add the ground beef and brown it, breaking it up with a wooden spoon. After 2-3 minutes, add the finely chopped onion and cook until the beef is fully browned and the onion is softened, another 3-4 minutes.2 tablespoons olive oil + 1 lb ground beef + 1 medium onion

- Add seasoning: Add the garlic, tomato paste, smoked paprika, sweet paprika, oregano, thyme, red pepper flakes, salt, and pepper. Stir for 1 minute until fragrant.2 garlic cloves + 2 tablespoons tomato paste + ½ teaspoon smoked paprika + ½ teaspoon sweet paprika + 1 teaspoon dried oregano + ½ teaspoon thyme + ½ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper

- Add the diced tomatoes and simmer for 5 minutes, covered, to allow the flavors to meld.1 can diced tomatoes - Prepare the green beans in the meantime.

Trim the stem ends, leaving the tails on. If the beans are long, break them into two or three pieces so they cook evenly and are easier to eat.1 lb green beans + 1 cup chicken stock

- Simmer ragu: Add green beans to the pot along with the stock. Cover the pot and simmer for 12-15 minutes, stirring occasionally, until the beans are tender but not mushy. Frozen and defrosted beans might cook a bit faster, so start checking after 8 minutes already, and continue cookery until they are done to your liking.

- Adjust the seasoning with salt and pepper and stir in the parsley.small bunch of parsley - Ground meat: You can as well use a mixture of ground beef and ground pork, or just ground pork. - Green beans: You can as well use frozen beans for this dish.

They should be fully or partially defrosted before preparation.