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.
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, Roasted Vegetables Recipe, stuffed grape leaves.
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.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Beef: I use beef stew meat for this recipe cut into cubes. You can also use lamb instead if you want!
- Onion and 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 Green Beans and Beef
Step 1: Sauté 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.
Step 2: Add Vegetables and Spices: 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.
Step 3: Simmer: 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. Taste and adjust spice and salt and pepper.
Serve the Lebanese Beef and Green Beans over rice, couscous or quinoa with a dollop of yogurt, fresh parsley and pita bread.
Ways to Modify this Recipe
- Meat: The beef can be substituted with lamb or ground beef.
- Vegetarian: Make this vegetarian by eliminating the beef and subbing in mushrooms or eggplant.
- Spices: You can add in more spices to add additional flavor. If you like spice try adding cayenne red pepper or crushed red pepper.
- Beans: Add beans like chickpeas or white beans.
- Greens: Stir in spinach or kale towards the end of cooking for added nutrients.
Recipe FAQ
Yes you can use frozen green beans. Add them during the last 1–2 hours of cooking to prevent them from getting too mushy.
It is optional to brown the beef. Browning adds extra flavor, but if you’re short on time, you can skip it and still get a delicious result.
More Lebanese Recipes
Vegetarian
Fattoush Salad
Mediterranean
Lebanese Spicy Potatoes (Batata Harra)
Vegetarian
Lebanese Hummus Recipe
Mediterranean
Lebanese Lentil Soup
Lebanese Beef and Green Beans
Ingredients
- 5 tablespoons olive oil, separated
- 1 to 1.5 lb. beef stew meat, cubed
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon paprika
- 1 – 28 ounce can of crushed tomatoes
- 1 – 14.5 ounce can of diced tomatoes
- 1 teaspoons salt, separated
- 1/2 teaspoon pepper, separated
- 1 pound frozen green beans
- Fresh parsley and yogurt for garnish {optional}
- Rice, couscous or quinoa to serve over
Instructions
- 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. Taste and adjust spice and salt and pepper.
- Serve the Lebanese Beef and Green Beans over rice, couscous or quinoa with a dollop of yogurt, fresh parsley and pita bread.
Notes
- This dish is also great made with lamb or ground beef.
- You can store this in your refrigerator for up to 3 to 4 days.
- Lebanese Beef and Green Beans are great as leftovers. I think the flavors really meld together the day after.
- I use frozen green beans for this dish but you could easily use fresh. If you use fresh you might want to wait and add them in to the dish with 15 minutes remaining instead of 30 minutes.
I am currently cooking this, am just waiting until its time to put the green beans in, so far so good, i just hope it impresses my iraqi husband, thank you so much for the easy recipe!
I hope you guys enjoy it. I am Lebanese so I am not sure if it is similar to what they eat in Iraq but hopefully something you guys enjoy.
I love family inspired recipes! This looks like some incredible comfort food!
Thanks Jessica! It is definitely comfort food.
Why oh why don’t I cook like this more often!! This sounds absolutely perfect for this time of year and would you believe I have all of these ingredients all ready on hand? Yay!
It is definitely an easy dish to put together and most people do have the ingredients in their pantry and fridge already!
Oh you had me at Lebanese! My father was Lebanese and we grew up with the same foods. My mother was Irish and German but she learned how to make all his favorite foods. Many of my Lebanese relatives are gone now and oh how I miss there home cooked meals. Delicious food! I loved reading about your family and this dish looks delicious! (We used to call it Lubi (not sure of the spelling.))
We called is Lubi too {it is spelled a lot of ways!}. My Dad is actually German and my Mom is Lebanese! Luckily my Mom did all of the cooking so she made us a ton of Lebanese recipes growing up. Home cooked meals like this are the best, aren’t they?
Does anyone know how to make Kibba? I think that is what it’s called.
Hi Mary Ann, Here is a recipe for Kibbeh: https://www.acedarspoon.com/kibbeh/
What a beautiful recipe celebrating traditions and the flavors of your culture and ancestors, this is a must try =)
Thanks Adriana! My family loves it.
This sounds wonderful and so warming with all that cinnamon!
Thanks! The cinnamon is so rich and warming. The best part of the dish!
I love this post! I love family inspired recipes and think it is awesome that you keep your family’s love for Lebanese food alive. The dish itself sounds wonderful–I love cinnamon with red meat.
Thanks Laura! I love family inspired recipes too. They are the best, with so many years of love going into them. I agree that cinnamon and red meat pair so nicely together.