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Lebanese Green Bean Stew with Beef Recipe

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4.2 from 6 reviews

This hearty Lebanese Green Bean Stew with Beef is a comforting dish featuring tender chuck roast simmered slow with aromatic spices, crushed tomatoes, and fresh or frozen green beans. Perfectly balanced with smoky paprika, oregano, and a splash of Worcestershire sauce, this stew is simmered to develop deep, robust flavors. Served over steamed basmati rice, it makes an ideal family meal that’s satisfying and delicious.

  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 3 pounds chuck roast, cut into bite-sized pieces

Seasonings

  • 2 1/2 teaspoons salt, plus more to taste
  • Fresh cracked black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mediterranean oregano
  • 2 tablespoons Worcestershire sauce

Vegetables and Sauce

  • 2 medium yellow onions, diced
  • 12 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes
  • 1/2 can water (from the crushed tomato cans)
  • 16 ounces fresh or frozen green beans

Serving

  • Steamed basmati rice, for serving

Instructions

  1. Brown the Beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef generously with salt and black pepper. Add the beef in batches if necessary and brown on all sides to develop a rich crust, which enhances flavor.
  2. Build the Flavor Base: Reduce the heat to medium and add the diced onions directly to the pot with the beef. Sauté for 4 to 5 minutes until onions begin to soften and become translucent. Stir in the minced garlic, smoked paprika, and dried Mediterranean oregano and cook for another 1 to 2 minutes until fragrant.
  3. Deglaze the Pot: Pour in the Worcestershire sauce, crushed tomatoes, and half a can of water. Stir well, scraping up any browned bits from the bottom of the pot to incorporate all the concentrated flavors into the stew.
  4. Simmer the Stew: Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let the beef simmer slowly. If using fresh green beans, simmer for 90 minutes before adding them. If using frozen green beans, simmer for 2 hours before adding them to ensure the beef is tender.
  5. Add Green Beans & Final Cook: Add the green beans to the pot and bring the stew back to a boil. Reduce heat again to a gentle simmer, cover, and cook. If using fresh green beans, simmer for an additional 60 to 90 minutes until beans and beef are tender. For frozen green beans, simmer for 15 to 30 minutes. Serve hot over steamed basmati rice.

Notes

  • Using fresh green beans requires a longer cooking time than frozen, as fresh beans need to soften fully without becoming mushy.
  • Chuck roast is preferred for its marbling that breaks down beautifully during slow simmering, making the beef tender and flavorful.
  • Adjust salt to taste after cooking since Worcestershire sauce and canned tomatoes add some saltiness.
  • Serve with steamed basmati rice or crusty bread to soak up the delicious stew sauce.
  • The stew can be made a day ahead; flavors deepen if refrigerated overnight and gently reheated before serving.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Lebanese

Find it online: https://monicarecipes.com/lebanese-green-bean-stew-with-beef-recipe/