Lebanese Green Bean Stew with Tomatoes and Beef

Lebanese green bean stew is a home-style dish of tender green beans and beef simmered in a tomato, garlic, and warm-spice sauce. Families make it in different ways, but this version builds flavor by browning the beef first and serves the stew with rice to soak up the savory sauce.

Ingredients

1 1/2 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes; ask for stew meat if you prefer not to cut it yourself.
1 1/2 lb (680 g) fresh green beans, trimmed and cut into 1 1/2-inch (4 cm) pieces.
1 medium yellow onion (about 150 g), finely chopped.
5 large garlic cloves (about 15 g), minced or crushed.
2 tbsp (30 ml) olive oil.
2 tbsp (32 g) tomato paste.
1 can crushed tomatoes, 14.5 oz (411 g), preferably without added herbs.
1 1/2 cups (360 ml) low-sodium beef broth.
1 cup (240 ml) water.
1 tsp (5 g) kosher salt, plus more to taste; use less initially if your broth is salted.
1 tsp (2 g) ground allspice.
1/2 tsp (1 g) ground black pepper.
1/4 tsp (0.6 g) ground cinnamon.
1 bay leaf (about 0.2 g), optional.
2 tbsp (8 g) chopped fresh parsley, optional, for serving.
2 tsp (10 ml) lemon juice, optional, for finishing.

Instructions

Prepare the ingredients. Trim the ends from the green beans and cut them into pieces about 1 1/2 inches (4 cm) long. Pat the beef dry with paper towels so it browns instead of steaming. Chop the onion, mince the garlic, and measure the spices, tomatoes, broth, and water. This preparation takes about 25 minutes, depending on whether the beef is already cut.
Brown the beef. Set a heavy Dutch oven or deep, lidded pot over medium-high heat and add the olive oil. When the oil shimmers, add the beef in a single layer, working in two batches if needed. Leave room between the pieces so moisture can escape. Brown for about 10 to 12 minutes total, turning the cubes to color several sides. Transfer the beef to a plate. A deep brown crust adds flavor to the sauce; the meat does not need to cook through at this point.
Cook the onion and garlic. Lower the heat to medium. Add the chopped onion to the same pot and stir, scraping up browned bits, for about 5 minutes, until softened. Add the garlic, allspice, black pepper, and cinnamon and stir for 1 minute, just until fragrant. If the pot looks dry, add a teaspoon of water rather than letting the garlic scorch.
Build the tomato base. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, beef broth, water, salt, and bay leaf, then stir to combine. Return the beef and any juices on the plate to the pot. The liquid should come partway up the meat; the beef does not have to be fully submerged.
Braise the beef. Bring the liquid just to a gentle boil, then reduce the heat to low and cover the pot. Simmer gently for 70 minutes, stirring once or twice so nothing catches on the bottom. Keep the liquid at a quiet, steady bubble rather than a hard boil, which can make the beef tough and reduce the sauce too quickly. Check a representative piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this braise continues well beyond that temperature so the chuck can become tender. The beef should be easy to pierce with a fork before you add the beans. If it is still firm, simmer it for another 10 to 15 minutes and check again.
Add the green beans. Stir in the beans, cover the pot, and simmer for 25 minutes, stirring once halfway through. They should be tender but still hold their shape. If you like them very soft, cook for another 5 minutes. If the stew looks thinner than you want, uncover the pot for the final few minutes; if it is getting too thick, add a splash of water or broth.
Season and serve. Remove the bay leaf. Taste the sauce and adjust the salt and pepper. Add the lemon juice if you want a brighter finish, then scatter over the parsley. Let the stew stand for 5 minutes while you bring rice to the table; this short rest is included in the cooking time. Serve hot with plenty of sauce.

Tips

Dry the beef before browning. Surface moisture prevents good browning, and overcrowding the pot has the same effect. If the beef releases liquid, let it cook off or brown the meat in batches instead of rushing ahead.
Keep the simmer gentle. A vigorous boil can toughen the beef and make the tomato sauce splatter. Use a low setting and check the pot occasionally; a little steam escaping from under the lid is normal.
Use fresh or frozen beans thoughtfully. Fresh beans give the stew a firmer texture. Frozen cut green beans can work in a pinch; add them straight from frozen and simmer until tender, checking after about 15 minutes because they may cook faster. Avoid canned beans for this timing, since they are already soft and can break apart.
Adjust salt at the end. Broths and canned tomatoes vary in saltiness. Starting with the measured amount and tasting after the stew reduces makes it easier to avoid an overly salty sauce.

Serving Suggestions

Serve the stew in deep bowls with plain Lebanese-style vermicelli rice, another long-grain rice, or steamed white rice. Rice is not included in the recipe’s serving or timing figures, so prepare it separately while the beef braises. Spoon the tomato sauce over the rice and offer crusty bread for anyone who would rather mop up the sauce that way.

A small plate of sliced cucumber and tomato, a crunchy cabbage salad, or simply chopped parsley and lemon makes a fresh contrast to the rich stew. If you are serving several people, put the pot on the table with rice in a separate bowl so everyone can choose their preferred balance of beans, beef, and sauce. The stew is hearty enough to serve on its own, but a light vegetable side can round out the meal without competing with its warm spices.

Variations

Make it without beef: Leave out the meat and use vegetable broth or water. Begin by softening the onion in olive oil, then follow the tomato-base steps and simmer the beans in the sauce until tender, usually about 25 to 35 minutes. The result is lighter and less savory than the beef version; a little extra olive oil and a careful final seasoning help give it body.

Use fresh tomatoes: In season, replace the can of crushed tomatoes with about 1 1/2 lb (680 g) ripe tomatoes, peeled if desired and chopped. They can be less concentrated and more watery than canned tomatoes, so simmer uncovered briefly if the sauce needs to thicken. Canned crushed tomatoes are a practical substitute when fresh tomatoes are out of season and give a steadier result.

Change the meat: Lamb stew meat can replace beef in the same amount. Its flavor is more pronounced, so taste the sauce before adding any extra salt. Choose pieces of similar size and allow more time if they are not fork-tender after the stated braise; add the beans only once the meat is nearly tender.

Adjust the spice profile: Allspice and a little cinnamon give the sauce a warm, rounded aroma without making it sweet. If you do not have ground allspice, use a small pinch each of ground cloves and nutmeg, or simply omit it; the flavor will be less characteristic but the stew will still work. Avoid adding a large amount of cinnamon, which can overwhelm the tomatoes.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The stew keeps for 3 to 4 days in the refrigerator. The beef and beans may soften a little as they sit, but the tomato sauce often tastes more blended the next day. Store rice separately when possible so it does not absorb all the sauce.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a microwave-safe bowl, stirring halfway through and checking that it is hot throughout and reaches 165°F (74°C). Avoid repeatedly cooling and reheating the entire pot.

For longer storage, freeze the stew in meal-size airtight containers for up to 3 months for best quality. Leave a little room for expansion, label the container with the date, and thaw it in the refrigerator before reheating. The beans may be softer after freezing and thawing, but the stew remains useful for a quick meal. Do not leave the cooked stew at room temperature for extended storage.

Frequently Asked Questions

What is Lebanese green bean stew called?
It is often called lubieh or lubiyeh, with spellings varying because the name is transliterated from Arabic. The name may refer to green beans, while the full dish can be described by its ingredients or preparation. Home recipes differ in the meat, tomato quantity, and seasonings, so the name does not point to one single fixed formula.

Can I make the stew ahead?
Yes. Cook it fully, refrigerate it within 2 hours, and reheat it gently when you are ready to serve. If you know you will make it ahead, you can stop cooking the beans when they are just tender rather than very soft; they will soften a little more during reheating. Store rice separately for the best texture.

Can I use canned green beans?
You can, but they are already cooked and much softer than fresh beans. For a better texture, drain them and stir them into the finished stew only for the last 5 to 10 minutes, just long enough to heat through. They will not have the same fresh bite, and stirring hard can break them up.

Why is my beef still tough?
Beef chuck often needs more time at a gentle simmer to soften. Check that the pot is covered and the liquid is barely bubbling, then continue simmering in 10- to 15-minute increments before adding the green beans. A rapid boil, very large cubes, or an especially lean cut can all affect how long tenderness takes.

Can I make it in a slow cooker?
Yes, though the texture and timing will differ. Brown the beef and soften the onion in a skillet first for better flavor, then transfer them with the tomato mixture and broth to the slow cooker. Cook until the beef is tender, then add the green beans near the end so they do not become overly soft. Slow-cooker models vary, so use tenderness rather than a fixed time as the guide.

Is the stew spicy?
No; the allspice, black pepper, and small amount of cinnamon are aromatic rather than hot. For heat, serve with chili flakes or a little hot sauce at the table so each person can adjust their bowl. Add any extra spice gradually, since strong heat can mask the gentle tomato and garlic flavor.

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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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