Persian Green Bean Stew

Sprinkle meat with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium-high. Add meat, half at a time, and cook 2 to 3 minutes or until browned. Remove meat.

Add remaining 1 Tbsp. oil to Dutch oven; heat over medium-high. Add onion; cook 4 minutes, stirring occasionally. Add carrots; cook and stir 4 minutes. Stir in tomato paste, 1 tsp. salt, turmeric, and 1/2 tsp. pepper. Return meat; stir in the water.

Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in potatoes and green beans. Simmer, covered, 20 minutes more or until meat and potatoes are tender. Stir in lime juice; heat through. Season to taste with additional salt and pepper.