Lebanese Green Bean Stew With Beef
This traditional Lebanese dish combines tender beef, fresh green beans, and aromatic spices in a savory tomato sauce. It is a comforting meal perfect for family gatherings or a cozy dinner at home.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 4 cups fresh green beans, trimmed and cut into 2-inch pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups canned diced tomatoes
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- to taste salt and pepper
- 1 tablespoon lemon juice
- for garnish fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and continue to sauté for 1 minute, until fragrant.
- Increase the heat to medium-high and add the beef stew meat. Brown the meat on all sides, stirring occasionally, for about 10 minutes.
- Stir in the ground cumin, ground coriander, ground cinnamon, salt, and pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
- Pour in the canned diced tomatoes and beef broth, stirring well to combine. Bring the mixture to a boil.
- Reduce the heat to low and cover the pot. Simmer for about 30 minutes, stirring occasionally.
- After 30 minutes, add the trimmed green beans to the pot. Cover and continue to cook for another 10-15 minutes, or until the green beans are tender but still crisp.
- Stir in the lemon juice and taste for seasoning, adjusting with more salt and pepper if necessary.
- Serve hot, garnished with freshly chopped parsley.
Notes
You can serve this stew over rice or with pita bread for a complete meal.
Leftover stew can be refrigerated for up to 3 days or frozen for later use. Just reheat gently on the stove before serving.