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Lebanese Beef Stew

Lebanese beef stew with tender beef cubes and green beans simmered in a fragrant seven-spice tomato sauce. Finished with fresh cilantro and toasted pine nuts for a bright, savory bowl served over vermicelli rice.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2 lb beef chuck Cut into 1-inch cubes.
Seasonings
  • 1.5 tsp salt
  • 1 tsp Lebanese seven spice
  • 0.5 tsp ground cinnamon
Aromatics
  • 2 tbsp olive oil
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 tbsp tomato paste
Tomato base and liquid
  • 1 can (28 oz) crushed tomatoes
  • 3 cup water or beef broth
Vegetables and finish
  • 1 lb green beans Trimmed and cut in half.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp pine nuts Toasted.
Serving
  • 1 Vermicelli rice for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef cubes with salt, Lebanese seven spice, and ground cinnamon, then brown in olive oil in a Dutch oven over medium-high heat until well browned, about 8-10 minutes. Visual cue: a dark crust forms on the beef surfaces.
Build the tomato base
  1. Cook the diced onion for 5 minutes until softened, then add the minced garlic and tomato paste and cook for 1 minute. Visual cue: the onion turns translucent and the tomato paste darkens slightly.
Simmer
  1. Add the crushed tomatoes and water or beef broth, then bring the mixture to a simmer. Visual cue: steady bubbles break the surface.
  2. Return the browned beef to the pot, cover, and simmer for 1 1/2 hours. Visual cue: the sauce thickens and the beef becomes very tender.
Cook the green beans
  1. Add the green beans and simmer for 25-30 minutes until tender. Visual cue: green beans turn bright green and yield when pierced.
Finish and serve
  1. Stir in the chopped cilantro, top with toasted pine nuts, and serve the stew over vermicelli rice. Visual cue: cilantro flecks stay green and pine nuts look golden on top.

Notes

For the deepest flavor, brown the beef in batches so the pan stays hot and the meat develops crust. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (leave rice separate). For a lighter option, use half the olive oil or choose a lower-fat cut of beef chuck and trim visible fat.