Lebanese Green Bean and Beef Stew for Weeknight Suppers

Lebanese green bean and beef stew, often called lubieh b’l lahme, brings tender beef and green beans together in a warmly spiced tomato sauce. It is commonly served over rice or with bread to catch the sauce, and home cooks vary the seasoning and texture from family to family. A steady, gentle simmer gives the beef time to become tender while keeping the beans flavorful.

Ingredients

2 tablespoons (30 ml) olive oil
1½ pounds (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
1 large yellow onion, about 1 cup (150 g) finely chopped
4 garlic cloves, about 12 g, minced
2 tablespoons (32 g) tomato paste
1 can crushed tomatoes, 28 ounces (794 g)
2 cups (475 ml) water, plus up to ½ cup (120 ml) more if needed
1½ pounds (680 g) fresh green beans, trimmed and cut into 2-inch (5 cm) lengths
1 teaspoon (2 g) Lebanese seven-spice blend
1 teaspoon (6 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) ground black pepper
1 tablespoon (15 ml) lemon juice
¼ cup (10 g) chopped fresh cilantro, optional, for serving

Instructions

Trim the green beans and cut them into roughly even lengths so they cook at the same rate. Pat the beef dry with paper towels; removing surface moisture helps it brown instead of steam. Chop the onion and mince the garlic before heating the pot, because the early cooking steps move quickly. Measure out the tomatoes, water, spice, salt, and pepper.
Heat the olive oil in a heavy, lidded pot or Dutch oven over medium-high heat. Season the beef with about half the salt and the black pepper. Brown it in a single layer, working in batches if needed, for about 6–8 minutes total, turning the pieces so several sides develop deep color. Transfer the beef to a plate. Avoid crowding the pot: if the meat releases liquid and turns gray, let that liquid cook away before continuing to brown.
Reduce the heat to medium. Add the onion to the same pot and cook for about 5 minutes, stirring and scraping up the browned bits, until it softens. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant and the paste darkens slightly. If the pot is very dry, add a tablespoon of water rather than extra oil.
Return the beef and any juices to the pot. Add the crushed tomatoes, 2 cups (475 ml) water, seven-spice blend, and remaining salt. Stir, bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cover with the lid slightly ajar and cook for 75 minutes, stirring every 20 minutes or so. Keep the simmer gentle; a hard boil can make the meat tighten and cause sauce to reduce too quickly.
Stir in the green beans, cover the pot slightly ajar again, and simmer for 25 minutes, or until the beans are tender but still hold their shape and the beef yields easily when pressed with a fork. Stir once or twice and check the liquid. If the sauce is becoming thicker than you like before the beans are tender, add a splash of the reserved water. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; check the largest piece with a food thermometer, while allowing this stew to cook longer for its tender texture.
Turn off the heat and stir in the lemon juice. Taste the sauce and adjust the salt, pepper, or lemon as needed. If you prefer a thicker stew, leave the lid off and simmer for a few minutes; if it is too thick, stir in warm water a little at a time. Let the pot stand for 5 minutes so the sauce settles, then scatter cilantro over the top if using.
Ladle the stew into bowls with plenty of tomato sauce. Serve it hot with rice or bread, keeping any extra sauce available at the table. The beef and beans should be coated rather than swimming in a thin broth, but the final consistency is a matter of preference.

Tips

Choose chuck and cut evenly. Beef chuck has connective tissue that softens during a long simmer, making it a practical choice for stew. Keep the cubes close to 1 inch (2.5 cm); much larger pieces may need longer, while small pieces can become stringy before the beans are done. If using a leaner cut, check it earlier and expect a less succulent result.
Use a gentle simmer, not a rolling boil. Small, occasional bubbles are enough. Keep the lid slightly ajar so steam can escape and the tomato sauce can reduce. If the surface is bubbling vigorously, lower the heat. Stir from the bottom periodically to prevent the tomato paste and meat juices from sticking as the sauce thickens.
Fresh beans give the best texture, but frozen work. Use trimmed frozen green beans straight from the freezer and add them for the final 15–20 minutes, checking for tenderness. They may soften more quickly and release extra water, so keep the lid ajar and simmer uncovered briefly if the sauce becomes loose. Canned beans are already soft; drain them and stir them in during only the final 5 minutes.
Balance the tomato at the end. Tomatoes vary in sweetness and acidity. Lemon juice brightens the finished sauce, but start with the listed tablespoon and taste before adding more. If the sauce tastes sharply acidic, a longer uncovered simmer can mellow it; avoid adding sugar automatically, since the beef and onion bring their own sweetness.

Serving Suggestions

Serve this stew over plain vermicelli rice or long-grain rice so the grains absorb the tomato sauce. For a simple plate, spoon the beef and beans over a mound of rice and add a little extra sauce around the edge. Warm pita or another soft flatbread is useful for scooping, especially if you are serving the stew without rice. A crisp salad of cucumber, tomato, parsley, and lemon gives the meal a fresh contrast; keep its dressing light so it does not compete with the stew.

For a fuller spread, add plain yogurt or a small bowl of pickled vegetables on the side. Their cool or tangy flavors contrast nicely with the warm spices. The stew is filling on its own, so side dishes can be modest. If serving a group, keep the pot covered off the heat for a short time and bring it back to a gentle simmer before serving rather than letting it sit at room temperature.

Variations

Lebanese seven-spice blends differ, and some include ingredients such as allspice, cinnamon, cloves, nutmeg, or coriander. If the blend is hard to find, use ½ teaspoon (1 g) ground allspice and ¼ teaspoon (0.5 g) ground cinnamon with the recipe’s black pepper. This simple substitute gives a warm, slightly sweet aroma but will not reproduce every blend’s exact flavor. Begin with those amounts; a heavy hand with cinnamon or cloves can overwhelm the tomato and beans.

For a more tomato-forward stew, add 1 extra tablespoon (16 g) tomato paste with the garlic and use the same amount of water. For a lighter sauce, use 1½ cups (355 ml) water and add more only if needed during cooking. You can also replace up to half the fresh beans with sliced carrots, adding them with the green beans so they soften in the same simmer. The result is sweeter and less focused on green beans, but still works with the beef and tomato base.

Some cooks prefer a more pronounced garlic flavor: add one extra minced clove during the final 5 minutes rather than frying it at the beginning. If you do not eat beef, lamb shoulder cut into cubes is a suitable alternative, though it may need additional simmering to become tender. Check it as it cooks and add time in 10-minute increments; do not rely on the recipe’s clock alone if the pieces are larger or tougher.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools evenly, and keep it refrigerated for 3–4 days. The sauce may thicken in the refrigerator as the beans and meat absorb some liquid; this is normal. Add a splash of water when reheating if you want to loosen it. Store rice separately when possible, which makes it easier to reheat each portion evenly and helps the rice keep a better texture.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout. Add a little water if the sauce is sticking or overly thick. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center is not left cool. Reheat only the amount you plan to eat.

For longer storage, freeze cooled stew in airtight, freezer-safe containers for up to 2–3 months for best quality. Leave a little headspace for expansion, label the container with the date, and thaw it in the refrigerator before reheating. Green beans can become softer after freezing and thawing, but the beef and sauce generally reheat well. Do not leave the stew at room temperature for extended storage.

Frequently Asked Questions

Can I make Lebanese green bean and beef stew ahead?

Yes. The stew can be cooked a day ahead, cooled promptly, and refrigerated. Its flavor often becomes more integrated overnight, while the sauce thickens. Reheat it gently to 165°F (74°C), adding a little water if necessary. If you want the beans to stay especially firm, cook the beef and tomato base ahead, refrigerate it, then bring it to a simmer and add the beans for their 25-minute cook before serving.

Can I use canned or frozen green beans?

Frozen green beans are a convenient substitute; add them straight from frozen for the final 15–20 minutes and check their texture. Canned beans need much less cooking, so drain them and stir them in for about 5 minutes at the end, just long enough to heat through. Both substitutes are softer than fresh beans, and canned beans may be salty, so taste the stew before adding all the recipe’s salt.

What can I use instead of Lebanese seven spice?

Use ½ teaspoon (1 g) ground allspice and ¼ teaspoon (0.5 g) ground cinnamon, along with the black pepper already listed. This is a practical pantry substitute, not an exact copy, because seven-spice recipes vary and may include additional spices. If you have a different Middle Eastern seven-spice blend, use 1 teaspoon (2 g) and check its salt content before seasoning the stew.

Why is my beef still tough?

Beef chuck often needs more time than the minimum simmer, especially if the cubes are larger or the pot’s simmer was very low. Keep the liquid gently bubbling and continue cooking in 10–15-minute increments until a fork slides into the beef easily. If the beans are already tender, lift them out with a slotted spoon, keep them covered, and return them to the pot near the end so they do not become mushy.

Can I make the sauce thicker or thinner?

For a thicker sauce, simmer uncovered for a few minutes after the beef and beans are tender, stirring so the bottom does not catch. To thin it, add warm water a few tablespoons at a time and taste again for salt and lemon. The stew should be saucy enough to spoon over rice, but it does not need to have the consistency of soup.

Is this stew spicy?

As written, it is warmly spiced rather than hot; seven-spice blend usually adds aromatic notes, not chile heat. Blend recipes vary, so check the label if you are sensitive to heat. For a mild version, use the allspice-and-cinnamon substitute. If you want a little heat, serve red pepper flakes at the table so each person can season their own bowl.

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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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