This Lebanese Green Bean Stew is hearty, flavorful, and the ultimate comfort food. Tender chunks of beef are simmered low and slow with tomatoes, garlic, and green beans until everything melds together in a rich, savory sauce. Serve it over a bed of fluffy basmati rice for a meal that’s wholesome, filling, and perfect for any night of the week.
This classic Lebanese dish was one of my favorites growing up! It’s comforting and delicious, especially when shared with family around the dinner table. I wanted to share this childhood favorite with all of you and hope that you enjoy this cozy dish as much as I do.
If you’re a fan of delicious stew, you’ll also enjoy my Old Fashioned Beef Stew or my Dutch Oven Beef Stew with Red Wine recipes. These stews are perfect for chilly weather days or days you just want a hearty and warm meal.
Table of Contents
Why You’ll Love This Recipe
- Hearty & Comforting: Loaded with tender beef, tomatoes, and green beans.
- Simple Ingredients: Pantry staples with a bold Mediterranean flavor.
- Versatile Cook Time: Works with both fresh and frozen green beans.
- Make-Ahead Friendly: Even better the next day when the flavors deepen.
Ingredients & Substitutions
- Olive Oil: Extra virgin olive oil gives the stew a rich Mediterranean flavor. Avocado oil or vegetable oil can be used in a pinch.
- Chuck Roast: This cut becomes fork-tender after slow simmering, making it perfect for stews. If unavailable, substitute with beef stew meat, short ribs, or even lamb shoulder for a traditional twist.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Freshly cracked black pepper adds subtle heat and depth. White pepper can be used if you prefer a milder flavor.
- Yellow Onions: They add sweetness and body to the stew. White onions or shallots can be swapped in.
- Garlic: Fresh garlic cloves are essential for authentic flavor. Avoid garlic powder here—it won’t deliver the same depth.
- Smoked Paprika: Adds a subtle smoky note. If you prefer, use sweet paprika or Aleppo pepper for a more traditional Mediterranean profile.
- Mediterranean Oregano: Earthy and slightly minty. If you only have Mexican oregano, use it, but the flavor will be sharper. Dried thyme is another good substitute.
- Worcestershire Sauce: Provides umami richness. For a more authentic Lebanese flavor, substitute with soy sauce, tamari, or pomegranate molasses for tang.
- Crushed Tomatoes: Create the stew’s base. Fire-roasted tomatoes add extra depth, while diced tomatoes will give a chunkier texture. Tomato puree can be used if you prefer a smoother sauce.
- Water: Just enough to thin the sauce and help the beef cook evenly. You can use low-sodium beef or chicken broth instead for added flavor.
- Green Beans: Fresh green beans are classic, but frozen work well too—just add them later so they don’t overcook. Haricots verts (French green beans) are more delicate and will need slightly less cooking time.
- Basmati Rice (for serving): Traditional with this stew since it soaks up the tomato sauce beautifully. Jasmine or long-grain white rice can also be used, or serve with warm pita bread if you prefer.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lebanese Green Bean Stew with Beef
Quick Overview
- Brown beef.
- Build a stew base.
- Deglaze.
- Simmer.
- Add green beans & cook.
Step by Step Instructions
Quick Tip From Bri
Take time to brown the beef in batches—this adds rich depth to the stew.
- 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 the salt and black pepper. Add the beef to the pot (in batches if necessary) and brown on all sides.
- Build the Flavor Base: Reduce the heat to medium and add the onions directly to the beef in the pot and sauté for 4–5 minutes, stirring occasionally, until the onions begin to soften. Stir in the garlic, smoked paprika, and oregano, cooking for 1–2 minutes until fragrant.
- Deglaze: Add the worcestershire sauce, crushed tomatoes, and water. Stir well, scraping the bottom of the pot to release any browned bits.
- Simmer the Stew: Bring to a boil, then reduce the heat to a gentle simmer and cover. For fresh green beans, simmer the beef for 90 minutes before adding them. For frozen green beans, simmer the beef for 2 hours before adding them.
- Add Green Beans & Cook: Add the green beans and return the stew to a boil. Reduce the heat to a gentle simmer, cover, and cook—60–90 minutes for fresh green beans or 15–30 minutes for frozen. Serve over steamed basmati rice.
Recipe Serving Suggestions
Make this dish a complete meal with basmati rice and warm bread! Here are some recipes I would suggest:
- French Bread: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers
- Rustic Bread: You only need 4 ingredients to make it, and no sourdough starter is required. This rustic bread can be made start to finish in a few hours.
- Cheddar Chive Muffins: Quick, easy, and delicious, you’ll love these cheddar chive muffins! They’re ready in less than 30 minutes.
Expert Tips
- Scrape the Fond: After searing, make sure to scrape up the browned bits at the bottom of the pot when adding the tomatoes—this is where tons of flavor lives.
- Timing Matters for Beans: Add fresh green beans earlier (they need longer to soften) but wait to add frozen beans until the end so they don’t get mushy.
- Simmer Gently: Keep the stew at a low bubble, not a rolling boil. A slow simmer keeps the beef tender instead of tough.
- Rest Before Serving: Let the stew sit covered for 10–15 minutes off the heat before serving. This allows the flavors to meld and the sauce to thicken slightly.
Most Common Mistakes
- Overcrowding the Pan: Leads to steaming instead of browning. Work in batches.
- Adding Green Beans Too Early: They’ll overcook and become mushy. Follow timing carefully.
- Not Tasting Before Serving: The stew develops slowly—always adjust salt and seasoning at the end.
Additions & Variations
- Spice it Up: Add a pinch of cayenne or red pepper flakes for heat.
- Add Chickpeas: Stir in a can of drained chickpeas for extra protein and texture.
- Warm Spices (Allspice or Cinnamon): For a traditional Lebanese touch, sprinkle in ½ teaspoon ground allspice or a small cinnamon stick while the beef simmers. It adds subtle warmth and complexity.
The 10 Best Worcestershire Sauce Substitutes
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Lebanese Green Bean Stew with Beef
This Lebanese Green Bean Stew is hearty, flavorful, and the ultimate comfort food. Tender chunks of beef are simmered low and slow with tomatoes, garlic, and green beans until everything melds together in a rich, savory sauce. Serve it over a bed of fluffy basmati rice for a meal that’s wholesome, filling, and perfect for any night of the week.
Equipment
Ingredients
- 1 Tablespoon olive oil
- 3 pounds chuck roast, cut into bite-sized pieces
- 2 1/2 teaspoons salt, plus more to taste
- fresh cracked black pepper
- 2 medium yellow onions, diced
- 12 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried Mediterranean oregano
- 2 Tablespoons Worcestershire sauce
- 2 (28-ounce) cans crushed tomatoes, plus 1/2 can of water
- 16 ounces fresh or frozen green beans, see cook time difference below
- steamed basmati rice, for serving
Instructions
- 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 the salt and black pepper. Add the beef to the pot (in batches if necessary) and brown on all sides.1 Tablespoon olive oil, 3 pounds chuck roast,, 2 1/2 teaspoons salt,, fresh cracked black pepper
- Build the Flavor Base: Reduce the heat to medium and add the onions directly to the beef in the pot and sauté for 4–5 minutes, stirring occasionally, until the onions begin to soften. Stir in the garlic, smoked paprika, and oregano, cooking for 1–2 minutes until fragrant.2 medium yellow onions,, 12 cloves garlic,, 1 teaspoon smoked paprika, 1 teaspoon dried Mediterranean oregano
- Deglaze: Add the worcestershire sauce, crushed tomatoes, and water. Stir well, scraping the bottom of the pot to release any browned bits.2 Tablespoons Worcestershire sauce, 2 (28-ounce) cans crushed tomatoes, plus 1/2 can of water
- Simmer the Stew: Bring to a boil, then reduce the heat to a gentle simmer and cover. For fresh green beans, simmer the beef for 90 minutes before adding them. For frozen green beans, simmer the beef for 2 hours before adding them.
- Add Green Beans & Cook: Add the green beans and return the stew to a boil. Reduce the heat to a gentle simmer, cover, and cook—60–90 minutes for fresh green beans or 15–30 minutes for frozen. Serve over steamed basmati rice.16 ounces fresh or frozen green beans,, steamed basmati rice,
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Don’t Overcrowd the Pan: Leads to steaming instead of browning. Work in batches.
- Scrape the Fond: After searing, make sure to scrape up the browned bits at the bottom of the pot when adding the tomatoes—this is where tons of flavor lives.
- Timing Matters for Beans: Add fresh green beans earlier (they need longer to soften) but wait to add frozen beans until the end so they don’t get mushy.
- Simmer Gently: Keep the stew at a low bubble, not a rolling boil. A slow simmer keeps the beef tender instead of tough.
- Rest Before Serving: Let the stew sit covered for 10–15 minutes off the heat before serving. This allows the flavors to meld and the sauce to thicken slightly.
Nutrition
Calories: 362kcal | Carbohydrates: 9g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 926mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
