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Lebanese Beef Stew

Lebanese beef stew with tender chuck cubes simmered in a fragrant seven-spice tomato sauce, finished with green beans and toasted pine nuts. Serve it over vermicelli rice for a comforting, aromatic bowl with a thick, spoonable texture.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: Lebanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew
  • 2 lb beef chuck Cut into 1-inch cubes.
  • 1.5 tsp salt
  • 1 tsp Lebanese seven spice
  • 0.5 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 onion Diced.
  • 4 garlic Minced (4 cloves).
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 3 cup water or beef broth Use either water or beef broth.
  • 1 lb green beans Trimmed and cut in half.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp pine nuts Toasted.
  • 1 vermicelli rice for serving Cooked/ready to serve.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef cubes with salt, Lebanese seven spice, and ground cinnamon, then brown them in the olive oil until well browned.
  2. Heat the mixture in a Dutch oven over medium-high heat, keeping the beef in a single layer as much as possible, then transfer to a plate while you sauté the aromatics.
Build the tomato sauce
  1. Cook the diced onion in the Dutch oven for 5 minutes, stirring until softened.
  2. Add the minced garlic and tomato paste and cook for 1 minute, stirring to toast and darken slightly.
  3. Stir in the crushed tomatoes and water (or beef broth), then bring the sauce to a simmer.
Simmer until tender
  1. Return the browned beef to the pot, cover, and simmer for 1 1/2 hours, until the beef is tender.
Finish with green beans
  1. Add the green beans and simmer for 25-30 minutes, until tender but still bright green.
  2. Stir in the chopped cilantro, top with toasted pine nuts, and serve hot over vermicelli rice.

Notes

Pro tip: brown the beef well before simmering to deepen the sauce flavor. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently with a splash of water if needed. Freezing is yes—cool completely, freeze up to 3 months, and thaw in the fridge before reheating. For a lighter option, use 1 lb beef chuck plus 1 lb extra green beans and increase vermicelli rice slightly as desired (still keep the same tomato sauce amounts for the best texture).