Lebanese Green Bean Stew with Beef

5 from 15 votes

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.

Prep Time5

Cook Time2 30

Total Time2 35

Course: Main

Cuisine: Mediterranean

Servings: servings

Author: Brianna May

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,

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