Lebanese Beef Stew with Potatoes and Warm Spices

Lebanese beef stew is a comforting stovetop dish of tender beef simmered with tomato, potatoes, carrots, and warm spices, often served with rice. Home versions vary; this one builds a savory, gently spiced broth and adds the vegetables near the end so they soften without falling apart.

Ingredients

2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch (4 cm) cubes
1 1/2 tsp (9 g) fine salt, divided, plus more to taste
1/2 tsp (1 g) black pepper
2 tbsp (30 ml) olive oil or neutral cooking oil
1 large yellow onion, finely chopped, about 1 1/2 cups (225 g)
4 garlic cloves, minced, about 12 g
2 tbsp (32 g) tomato paste
1 can (14.5 oz / 410 g) crushed tomatoes
4 cups (950 ml) low-sodium beef broth or water
1 tsp (2 g) ground allspice
1/2 tsp (1 g) ground cinnamon
1 bay leaf
1 1/2 lb (680 g) Yukon Gold or other waxy potatoes, peeled if desired and cut into 1 1/2-inch (4 cm) chunks
2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds, about 1 cup (130 g)
1 cup (150 g) frozen peas
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown instead of steam. Season it with 1 teaspoon of the salt and the black pepper. Chop the onion, garlic, potatoes, and carrots before you begin cooking so they are ready when needed.
Brown the beef. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven or sturdy pot over medium-high heat. Working in two or three batches, brown the beef on several sides, about 4 to 5 minutes per batch. Avoid crowding the pot, and transfer browned pieces to a plate as you go. The fond on the bottom is useful flavor; lower the heat if it begins to scorch.
Cook the aromatics and tomato paste. Reduce the heat to medium. Add the onion and cook, stirring and scraping up browned bits, until softened, about 5 minutes. Stir in the garlic, allspice, cinnamon, and remaining 1/2 teaspoon salt for 30 seconds. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
Build the braising liquid. Pour in the crushed tomatoes and broth, then add the bay leaf. Return the beef and any juices from the plate to the pot. The liquid should come close to covering the meat; add up to 1/2 cup (120 ml) water if needed. Bring it just to a boil, then lower the heat so the stew maintains a gentle simmer. Cover the pot with the lid slightly ajar.
Simmer until the beef is nearly tender. Cook for 1 hour 15 minutes, stirring occasionally and checking that the liquid is barely bubbling rather than boiling hard. If the pot looks dry, add a splash of water. Check a large beef piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest. The long stew simmer continues beyond that minimum; keep cooking until a fork enters the beef easily.
Add the potatoes and carrots. Stir them into the pot, cover, and simmer for about 20 minutes, or until the potatoes are almost tender when pierced with a knife. Stir gently once or twice so the vegetables cook evenly without breaking up. If the stew is thicker than you like, add broth or water a little at a time.
Finish with peas and lemon. Stir in the frozen peas and simmer uncovered for 5 minutes, until they are hot and tender. Remove the bay leaf. Stir in the lemon juice, taste the broth, and adjust the salt and pepper. Let the stew stand off the heat for 10 minutes before serving; this allows the broth to settle and makes it easier to portion.

Tips

Brown in batches. Give the beef space in the pot, or it will release moisture and turn gray rather than develop a browned surface. If the pot is small, take the time to cook an extra batch; the browned bits add depth to the tomato broth.
Keep the simmer gentle. A hard boil can make meat fibers tighten and break the potatoes apart. Look for occasional small bubbles around the edge, and lower the burner as needed. If you use a very wide pot, check the liquid more often because it evaporates faster.
Adjust the spice to your pantry. Allspice and cinnamon give the stew a warm, familiar Lebanese-style seasoning without making it sweet. If you have Lebanese seven-spice (baharat), use 1 1/2 teaspoons (about 4 g) in place of the allspice and cinnamon; blends vary, so the flavor may be more peppery or aromatic. Do not add both full amounts unless you want a more strongly spiced stew.
Choose potatoes that hold their shape. Yukon Gold or another waxy potato works well. Russets can be used, but they soften and thicken the broth more quickly, so cut them into larger pieces and check them a few minutes early.

Serving Suggestions

Serve the stew hot in deep bowls with Lebanese rice with vermicelli, plain long-grain rice, or another simple rice pilaf. The rice catches the tomato-rich broth and makes the meal more substantial. Warm pita or another flatbread is also useful for scooping up the sauce; a crisp salad of cucumber, tomato, and parsley offers a fresh contrast.

Finish each bowl with chopped parsley and, if you like, a small squeeze of lemon. Keep additional salt and lemon at the table rather than making the whole pot sharply acidic. For a family-style meal, put the pot on a trivet and serve the rice separately so everyone can choose their preferred balance of stew and grains.

Variations

Make it with peas only: For a version closer to Lebanese beef-and-pea stew, leave out the potatoes and carrots. Add 2 cups (300 g) frozen peas for the final 8 to 10 minutes, and serve over rice. Because the vegetables are omitted, the stew will have a looser, more broth-forward texture.

Use green beans: Replace the peas with 8 oz (225 g) trimmed green beans cut into 2-inch (5 cm) lengths. Add them with the potatoes and carrots so they have time to become tender. Fresh or frozen green beans work; frozen beans may need a few extra minutes.

Change the meat: Beef shoulder or another well-marbled braising cut can replace chuck in the same quantity. Lean stew beef may become dry before it turns tender, so keep the simmer low and check it as it cooks. Lamb shoulder can also be used, though it gives the broth a richer, distinctly different flavor and may need additional simmering time.

Make it thicker or lighter: For a thicker broth, uncover the pot for the last 10 to 15 minutes and simmer gently, or mash one or two potato pieces into the liquid. For a lighter, more soup-like bowl, add hot broth or water before serving and adjust the seasoning. Avoid adding flour at the beginning; it can make the tomato base pasty during a long simmer.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, airtight containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The potatoes may absorb some broth as the stew sits; add a splash of water or broth when reheating. The spices often taste more blended the next day, so taste before adding extra salt.

To reheat a portion, warm it in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add liquid if needed and use a food thermometer to confirm leftovers reach 165°F (74°C). In a microwave, cover the bowl loosely, heat in short intervals, and stir midway so the center warms evenly; check that it reaches 165°F (74°C).

For longer storage, freeze cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion, label the containers, and thaw overnight in the refrigerator before reheating. Potatoes can become softer after freezing, but the stew remains suitable for serving; stirring gently helps keep the pieces intact.

Frequently Asked Questions

Can I make Lebanese beef stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat gently to 165°F (74°C), adding a little broth or water if the potatoes have absorbed liquid. If preparing a day ahead, you can also stop before adding the peas, then add them during reheating so they stay bright and tender.

Why is my beef still tough after simmering?
Chuck becomes tender when its connective tissue has had enough time to soften, and the timing varies with the size of the cubes, the cut, and how steady the simmer is. Continue cooking in 15-minute intervals, keeping the pot covered and the heat low, until a fork slips into a piece easily. Toughness usually calls for more gentle cooking, not a higher flame.

Can I cook this in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, spices, and tomato paste in a skillet first for better flavor, then transfer them to the slow cooker with the tomatoes, broth, bay leaf, and beef. Cook on low until the beef is tender, usually about 7 to 8 hours, then add potatoes and carrots for the final 2 to 3 hours and peas for the last 15 to 20 minutes. Slow cookers vary, so check the vegetables for tenderness.

Can I use fresh peas instead of frozen?
Yes. Add fresh shelled peas near the end and simmer until tender, usually 5 to 8 minutes depending on their size and maturity. Frozen peas are convenient and can go straight into the pot without thawing. Avoid adding either type too early, since extended cooking dulls their color and softens their texture.

What can I use instead of beef broth?
Water works well because the browned beef, onion, tomato, and spices create a flavorful base. You can also use low-sodium chicken broth or vegetable broth, though each changes the finished flavor slightly. If your broth is salted, begin with less salt than listed and adjust after the stew has simmered.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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