Lebanese Beef and Green Beans is slow simmered beef {or lamb} and green beans in a tomato sauce with cinnamon and a touch of cumin.  Lay this dish over a bed of rice with a dollop of plain yogurt, fresh parsley and plenty of pita bread to soak up the juices. 

Lebanese Beef and Green Beans

One of the classic Lebanese meals I remember throughout my childhood is my Grandma’s Lebanese Green Beans and her Lebanese Beef and Green Beans.

I love both of these dishes so much and remember the smell of them simmering on the stove. 

The smell of simmering tomatoes with cinnamon would fill the house when I walked in the door. 

Lebanese food has always been one of my favorite comfort foods throughout life.  

If I am having a bad day, feeling sad about something I would turn to things like hummus and pita, an easy Lebanese salad, Lebanese Meat Pies, stuffed grape leaves and Lebanese Beef and Green Beans.

These are the foods that comfort me and remind me of my family!

I attribute my love for Lebanese food not only to my Grandma’s amazing cooking but to my Grandpa.  

He had traveled to Lebanon back in the 80’s and got a chance to meet some of our relatives there {his parents and my Grandma’s parents came to America through Ellis Island}.

I remember him playing Arabic music a lot when I would visit and always had a stash of Jordan Almonds in a jar waiting for the grandkids.  

As a child I would go to a Middle Eastern shop in the valley near Akron and pick up fresh pita bread with my Grandpa.  

Some trips we would buy just fresh pita bread and other times we would buy things like tahini, rose water for baklava, bulgar wheat and chickpeas.  

My Grandpa has since passed away but every time I drive by that Middle Eastern shop I think of him and how he helped shape my love for my family history and the food.

While I was home at my parents over Thanksgiving my Mom showed me a Lebanese cookbook that was her Grandma’s when she lived in Lebanon.  

It was like holding a piece of the homeland in my hands and I could see the years of love and cooking that the cookbook has passed through.

I have high hopes of one day making it back to Lebanon to see where my ancestors come from, eat the food and see how beautiful it is in person, but until then I have these beautiful memories, pieces of family history and of course the food to connect me.

Last year I shared these Lebanese Green Beans which is the base of today’s Lebanese Beef and Green beans.

Today’s recipe uses beef stew meat.

Another great alternative to the beef is lamb, which is also a very traditional way to eat it.

The green beans and beef are simmered in a tomato sauce with cinnamon and a touch of cumin {the cumin is less traditional but I like to add it in-feel free to leave it out}.  

When I make this dish I serve it with Lebanese rice, brown rice, couscous or even quinoa.

I also like to top my Lebanese Beef and Green Beans with a big dollop of plain yogurt and freshly chopped parsley.

Oh, and make sure you give lots of fresh pita bread for dipping in the delicious tomato sauce.

WHAT INGREDIENTS ARE IN THESE LEBANESE BEEF AND GREEN BEANS?

BEEF: I use beef stew meat for this recipe cut into cubes.  

Some of the best cuts for a dish like this are chuck, short rib, brisket or shanks. You can also use lamb instead if you want! 

ONION & GARLIC: The onion and garlic in this dish add so much flavor. You don’t have to add them but I highly suggest it. 

SPICES: The combination of spices in Lebanese Green Beans are my favorite. I use cinnamon, cumin, cloves, allspice and paprika. 

TOMATOES: I add a 28 ounce can of crushed tomatoes and a 15 ounce can of diced tomatoes. You can use one or the other if you prefer. 

GREEN BEANS: When I make Lebanese Green Beans I use frozen green beans. You also could use fresh green beans- just make sure to trim them and chop them in half. 

HOW DO YOU MAKE LEBANESE BEEF AND GREEN BEANS?

This recipe simmers on the stove and creates a delicious smell. You can also try my Instant Pot Lebanese Beef and Green Beans but this version doesn’t involve beef.

• In a large pot heat 2 Tablespoons olive oil over medium high heat.
• Add half of the stew meat, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and brown the meat, turning each piece of meat as easy side browns.
• Remove each piece of meat as it browns and set aside in a bowl.
• Add the remaining meat, 2 Tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and continue to brown until all of the meat is done. Add to the other meat and set aside.
• In the same pot add 1 Tablespoon of olive oil and the onion and sauté over medium heat.
• Once the onion begins to soften add the garlic, cinnamon, cumin, cloves, allspice and paprika and continue to sauté for 2 minutes.
• Add the crushed tomatoes, diced tomatoes, stew meat and stir until combined.
• Cover and bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
• Add the green beans, stirring to combine, cover and simmer for an additional 25-30 minutes or until the beef is tender and the green beans are cooked through.