Syrian Beef Stew with Green Beans, Tomato and Garlic

Syrian beef stew with green beans, known as yakhnet fasolia khadra in some Arabic-speaking households, is a tomato-based braise of tender beef, green beans, garlic, and warm spices. Regional and family versions vary, but this comforting one-pot stew is especially good served over rice, which catches its savory tomato broth.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1¼-inch (3 cm) cubes
1½ lb (680 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
2 tbsp (30 ml) olive oil or neutral cooking oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, finely chopped, about 4 tsp (20 g), divided
2 tbsp (30 g) tomato paste
1 can crushed tomatoes, 14½ oz (411 g)
2 cups (480 ml) low-sodium beef broth
1 cup (240 ml) water, plus a little more if needed
1 tsp (2 g) ground cumin
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
1½ tsp (8 g) fine salt, plus more to taste
½ tsp (1 g) black pepper
½ cup (15 g) chopped fresh cilantro, divided
1 tbsp (15 ml) lemon juice
1½ cups (285 g) long-grain rice, for serving (optional)
2¼ cups (540 ml) water and ½ tsp (3 g) salt, for the optional rice

Instructions

Prepare the ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Chop the onion and garlic, trim and cut the green beans, and measure the spices and liquids. If serving rice, rinse it under cool water until the water is mostly clear, then drain. This preparation takes about 25 minutes, depending on how quickly you work.
Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Add the beef in a single layer, working in batches if needed, and brown it for about 10 minutes total, turning the pieces so several sides develop color. Avoid crowding the pot; crowded beef releases liquid and will simmer rather than brown. Transfer the browned pieces to a plate. They do not need to be cooked through yet.
Cook the onion and tomato paste. Reduce the heat to medium. Add the onion to the same pot and cook for about 4 minutes, stirring and scraping up the browned bits. Stir in 3 teaspoons of the chopped garlic and the tomato paste. Cook for 1 minute, until the garlic smells fragrant and the paste darkens slightly. If the bottom begins to scorch, lower the heat and add a spoonful of water.
Build the braising liquid. Stir in the cumin, cinnamon, allspice, salt, and pepper. Add the crushed tomatoes, broth, and 1 cup (240 ml) water, then return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle boil, stirring once or twice. Turn the heat down so it barely simmers, cover the pot, and cook for 65 minutes. Check occasionally that the stew is gently bubbling rather than boiling hard; add a little water if the liquid level gets too low.
Check the beef and add the beans. Check a large beef cube 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 cubes pass that temperature during the covered braise. For stew, continue cooking until the beef is fork-tender. Stir in the green beans and the remaining garlic, cover, and simmer for 25 minutes, or until the beans are tender but still hold their shape. If the beef is not tender yet, keep simmering in 10-minute increments; add a splash of water if necessary.
Finish the stew. Stir in half of the cilantro and the lemon juice. Taste the broth and add salt or pepper if needed. Simmer uncovered for 5 minutes so the flavors come together. The sauce should be thick enough to coat the beef and beans, but still plentiful enough to spoon over rice. If it seems too thick, stir in a little hot water; if it is too thin, simmer uncovered for a few more minutes.
Cook the optional rice and serve. While the stew finishes, combine the rinsed rice, 2¼ cups (540 ml) water, and ½ teaspoon (3 g) salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for about 15 minutes, or according to the rice package. Take it off the heat and leave it covered for 5 minutes, then fluff with a fork. Spoon rice into bowls, ladle stew over it, and scatter the remaining cilantro on top.

Tips

Choose a braising cut. Chuck has enough connective tissue to become tender during a slow simmer. Stew meat can work, but pieces may be cut from different parts of the animal and soften at different rates. If using it, check tenderness before adding the beans.
Use frozen beans when fresh are unavailable. Add frozen green beans straight from the freezer and simmer until tender, usually about 15 to 20 minutes. They may turn softer than fresh beans, so start checking early. Avoid thawing them in the stew pot before cooking.
Keep the simmer gentle. A vigorous boil can make the beef tighten and break the beans apart. If the stew is bubbling rapidly, lower the heat. If it stops bubbling altogether, raise the heat slightly and check again in a few minutes.
Make the sauce suit your table. For a brighter finish, add lemon juice gradually and taste as you go. If your broth is salted, start with less salt than listed and adjust after the stew has simmered.

Serving Suggestions

Serve the stew in shallow bowls over plain long-grain rice, with enough tomato broth to flavor each spoonful. Vermicelli rice, bulgur, or warm flatbread are also useful for soaking up the sauce. A simple cucumber-and-tomato salad, sliced radishes, or a plate of pickled turnips adds a cool, sharp contrast without competing with the stew.

For a larger meal, put lemon wedges and extra chopped cilantro on the table so everyone can season their own portion. If you are serving bread rather than rice, offer it alongside rather than beneath the stew; the beef, beans, and sauce are substantial enough to make a complete main course.

Variations

Syrian household recipes for vegetable-and-meat stews vary in the vegetables, seasoning, and amount of broth. For a slightly sweeter, fuller tomato flavor, stir in an additional teaspoon of tomato paste with the listed amount. For a milder spice profile, omit the allspice; the cumin and cinnamon still give the broth warmth without making it taste overtly spiced.

If fresh cilantro is difficult to find, use 2 tablespoons (6 g) chopped parsley in the stew and finish with a little extra lemon. Parsley gives a clean, herbal note but lacks cilantro’s distinctive flavor. You can also use frozen green beans, as noted above. For a different vegetable stew, substitute 1½ lb (680 g) peeled, cubed potatoes for the green beans; add them for the final 25 to 30 minutes and check that they are tender without falling apart.

To make the dish without beef, leave out the meat and use vegetable broth. Start the onion and tomato paste in the oil, then add the tomatoes, spices, and green beans; simmer until the beans are tender, adding water if needed. This is a lighter vegetable stew rather than a direct match for the deeper, beefy original, so season carefully and serve with rice or bread.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers so they cool promptly. The stew keeps for 3 to 4 days in the refrigerator. Store rice separately when possible; this helps it retain a better texture and makes it easier to cool and reheat evenly.

For longer storage, freeze the cooled stew in meal-size airtight containers for about 2 to 3 months for best quality. Thaw it in the refrigerator overnight, not on the counter. Beans may soften after freezing and thawing, but the stew remains suitable for serving. Rice can also be frozen separately, though it may be slightly less fluffy.

Reheat stew on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat. Microwave individual servings in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one spot.

Frequently Asked Questions

What does yakhnet fasolia khadra mean?
Yakhneh refers to a stew, and fasolia khadra refers to green beans. The name is used for green bean stews in the region, though spellings and family recipes differ. This version combines beef and green beans in a tomato-based sauce.

Can I make Syrian beef stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors meld as it sits, and the stew can be reheated gently on the stove. Add a little water or broth if the sauce has thickened overnight.

Why is my beef still tough?
It usually needs more time at a gentle simmer. Beef chuck can vary in size and tenderness, so the listed braising time is a guide rather than a guarantee. Keep the pot covered and cook in 10-minute increments until a fork slides into the meat easily. Avoid turning up the heat to rush it.

Can I use canned green beans?
You can, but they are already soft and may break apart during a long simmer. Drain them and stir them in near the end, heating for about 5 minutes rather than cooking them for the full bean-simmering time. The finished stew will have a softer texture and less fresh vegetable flavor.

Can I cook this in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, and tomato paste on the stovetop first for better flavor, then transfer them to the slow cooker with the tomatoes, broth, water, and spices. Cook on low until the beef is tender, about 7 to 8 hours, then add the green beans for the final 45 to 60 minutes. Slow cookers vary, so check the meat and beans for tenderness before serving.

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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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