Lebanese Stew Recipes: Beef and Green Bean Yakhneh

Lebanese beef and green bean yakhneh is a tomato-based stew of tender beef, green beans, garlic, and coriander, usually served over rice. There are family and regional variations; this version builds a savory sauce in one pot and gives you a simple rice accompaniment alongside it.

Ingredients

2 tablespoons (30 ml) olive oil
2 pounds (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
1 medium yellow onion, finely chopped, about 1 cup (150 g)
5 garlic cloves, minced, about 1 tablespoon (15 g)
2 tablespoons (32 g) tomato paste
1 can crushed tomatoes, 14.5 ounces (411 g)
2 cups (480 ml) low-sodium beef broth, plus up to 1 cup (240 ml) hot water if needed
1 teaspoon (2 g) ground coriander
1 bay leaf
1¼ teaspoons (7.5 g) fine salt, or to taste
½ teaspoon (1 g) black pepper
1 pound (450 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
1 tablespoon (15 ml) fresh lemon juice
¼ cup (10 g) chopped fresh cilantro, plus a little more for serving
1½ cups (300 g) long-grain white rice, rinsed until the water runs mostly clear
2¼ cups (540 ml) water for the rice
½ teaspoon (3 g) salt for the rice

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Chop the onion, mince the garlic, trim the beans, and rinse the rice. Keep the rice aside while you start the stew. If the beef is damp, pat it dry with paper towels; a dry surface browns more readily.
Brown the beef. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Working in two batches so the pan is not crowded, brown the beef on several sides, about 5 to 6 minutes per batch. Transfer the browned pieces to a plate. Browning adds depth to the sauce; the meat does not need to be cooked through at this stage.
Cook the aromatics. Reduce the heat to medium. Add the onion to the pot and cook for 4 to 5 minutes, stirring and scraping up the browned bits. Add the garlic and ground coriander and stir for about 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to take away its raw taste.
Start the stew. Pour in the crushed tomatoes and beef broth, then add the bay leaf, salt, and black pepper. Stir well, return the beef and any juices on the plate to the pot, and bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and simmer gently for 80 minutes. Check occasionally that the liquid is bubbling softly rather than boiling hard. If the pot looks dry or the sauce is sticking, add hot water a little at a time.
Add the green beans. Stir in the green beans, cover again, and simmer for about 20 minutes, until the beans are tender but still hold their shape and the beef is easy to pierce with a fork. If you prefer softer beans, give them another 5 minutes. The sauce should coat the meat and beans; add a small splash of water if it has become thicker than you like.
Check the beef and finish the sauce. Check the largest beef pieces with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; remove the pieces from the stew and let them rest for 3 minutes before returning them to the pot. Chuck cooked until tender will usually be well above that minimum. If the pieces are not yet tender, continue simmering and check again in 10-minute intervals. Remove the bay leaf, then stir in the lemon juice and cilantro. Taste and adjust the salt, pepper, or lemon.
Cook the rice while the beans simmer. Put the rinsed rice, 2¼ cups (540 ml) water, and ½ teaspoon (3 g) salt in a saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15 minutes without lifting the lid. Turn off the heat and leave the rice covered for 5 minutes, then fluff it gently with a fork. This cooking time overlaps with the stew’s final simmer.
Serve. Spoon rice into shallow bowls and ladle the beef, green beans, and plenty of tomato sauce over it. Add chopped cilantro if you like, and bring lemon wedges to the table for anyone who wants a brighter finish.

Tips

Brown in batches. Crowding the pot traps steam and makes the beef pale rather than browned. If the pot is small, use three batches and let the oil heat again between them. Browned residue on the bottom is useful flavor; loosen it with the broth instead of scrubbing it away.
Keep the simmer gentle. A hard boil can make the meat tighten and break the beans apart. Look for occasional small bubbles and lower the heat if the surface is rolling. A heavy pot with a close-fitting lid helps keep the temperature steady.
Use a practical bean substitute if needed. Frozen cut green beans work in place of fresh; add them straight from frozen and simmer until tender, usually about 12 to 18 minutes. They may soften more quickly and release extra water. If using canned green beans, drain them and stir them in for only the last 5 minutes so they do not turn mushy.
Adjust the sauce at the end. Tomato brands and broth vary in salt and thickness. Taste before adding more salt, and thin a very thick sauce with hot water or broth a tablespoon or two at a time. Lemon juice is best added near the end so its fresh, tart note remains noticeable.

Serving Suggestions

Serve the stew over plain long-grain rice, which catches the tomato sauce without competing with its garlic and coriander. Vermicelli rice is another familiar-style accompaniment: brown a small handful of broken vermicelli in oil, add rinsed rice and water, then cook covered. If preparing it that way, use the package guidance for the rice and vermicelli, since the proportions can vary.

Set out lemon wedges, extra chopped cilantro, and a bowl of plain yogurt or cucumber-yogurt salad for people who want a cool contrast. A simple chopped salad of cucumber, tomato, parsley, and lemon also works well. Warm flatbread is handy for scooping up sauce, though the stew is substantial enough to serve on its own with rice. For a larger meal, offer olives or a small plate of pickled vegetables on the side rather than adding them to the pot, where their brine could make the sauce too sharp or salty.

Variations

Make it with lamb. Replace the beef chuck with 2 pounds (900 g) of boneless lamb shoulder cut into cubes. Lamb has a more pronounced flavor and may take a little longer to become tender, so use tenderness rather than the clock alone to decide when it is ready. Follow the same thermometer and rest guidance for whole cuts of lamb.

Use a different vegetable. Some home versions of Lebanese yakhneh use other vegetables, and okra is a good option if you want a different texture. Use about 1 pound (450 g) of trimmed okra in place of the beans and add it during the final 15 to 20 minutes. It can thicken the sauce, so stir gently and add a little broth if needed. The result is less like the green bean version but keeps the same tomato-and-garlic stew base.

Make it without meat. Leave out the beef and use vegetable broth. Add a drained can of chickpeas, about 15 ounces (425 g), with the green beans, and start with a ½ cup (120 ml) less broth. Chickpeas provide a hearty texture, but the stew will have a lighter, less meaty flavor. Simmer until the beans are tender and the sauce has reduced to your liking.

Use ground beef for a quicker version. Brown 1 pound (450 g) of ground beef, breaking it into small pieces, then continue with the onion and sauce. Add the beans and simmer until they are tender, generally 15 to 20 minutes. Ground beef must reach 160°F (71°C), the USDA FSIS safe minimum, checked with a food thermometer. The shorter cook gives you a quicker, looser stew rather than the slow-simmered chunks in the main recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Keep the stew and rice in separate containers if possible; rice can absorb the sauce as it sits, and keeping them separate makes it easier to reheat each to a good texture. Refrigerated cooked stew and rice keep for 3 to 4 days. Discard leftovers that have been left at room temperature longer than 2 hours, or longer than 1 hour in temperatures above 90°F (32°C).

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Rice can also be frozen separately, though it may be a little softer after thawing. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of water or broth, stirring as it loosens. Reheat leftovers until they reach 165°F (74°C), checked with a food thermometer. On the stovetop, warm the stew gently in a covered saucepan, stirring occasionally; microwave portions in a covered, microwave-safe dish, stirring partway through so they heat evenly. Reheat only the amount you plan to eat.

Frequently Asked Questions

What does yakhneh mean?
Yakhneh is commonly used for a stew or stew-like dish in Lebanese and broader Levantine home cooking. The word does not point to one fixed recipe: ingredients and seasonings vary by household. In this version, it describes beef and green beans simmered in a tomato sauce and served with rice.

Can I make this stew ahead?
Yes. You can cook the stew a day ahead, refrigerate it within 2 hours, and reheat it gently to 165°F (74°C) before serving. The flavors settle as it rests, and the sauce may thicken in the refrigerator; loosen it with a little water or broth while reheating. For the best rice texture, cook the rice on the day you plan to serve it.

Why is my beef still tough?
Beef chuck often needs more time than the recipe’s estimate, especially if the cubes are larger or the simmer is very low. Keep the pot covered and cook at a gentle simmer in 10-minute increments until a fork slides into the meat easily. If the liquid is running low, add hot water or broth. A temperature that meets food-safety guidance does not necessarily mean a braising cut has had enough time to become tender.

Can I use canned tomatoes instead of fresh tomatoes?
Yes. The recipe already uses canned crushed tomatoes because they provide dependable texture and flavor throughout the year. If you have ripe fresh tomatoes, you can peel and chop about 1½ pounds (680 g) and use them in place of the can, but they can release more water and vary in acidity. Simmer the sauce until it tastes balanced and has the thickness you prefer.

Can I prepare the stew without a Dutch oven?
Yes. Use a heavy-bottomed saucepan or stockpot with a lid that fits. The important points are enough room to brown the beef without crowding, steady low heat, and a lid that limits evaporation. If your pot is wide or its lid is loose, check the sauce more often and add small amounts of hot water when needed.

How can I make the stew less acidic?
First let the tomato sauce simmer fully, then taste it before making changes. A little more salt or a small amount of broth can balance sharpness; you can also serve it with rice, which softens the tomato’s impact. Avoid adding a large amount of sugar, which can make the sauce taste sweet rather than savory. Add the lemon juice gradually at the end, or leave it out if you prefer a milder finish.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).