Lebanese Green Bean Stew

Name: Lebanese Green Bean Stew
Prep time: 10 min
Cook time: 1 h
Yield: 6 people
Ingredients: 2 tablespoon olive oil; 1 onion, finely diced; 7-8 garlic cloves, sliced; 1 lb beef cubes; 5 cups water; 1/2 teaspoon seven spices or all spice; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 bag frozen green beans; 1 can crushed or diced tomatoes; 2 tablespoon tomato paste

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Servings
6 people
Calories
166 kcal
Course
Main Course
Cuisine
Middle Eastern

Lebanese Green Bean Stew

Gavin Ward

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This is a healthy and delicious green bean stew made with beef and green beans in a tomato sauce, commonly served with rice.

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Ingredients

Servings

2 tablespoon olive oil
1 onion, finely diced
7-8 garlic cloves, sliced
1 lb beef cubes 500g
5 cups water
1/2 teaspoon seven spices or all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag frozen green beans 15oz, 400g
1 can crushed or diced tomatoes 15 oz, 400g
2 tablespoon tomato paste

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Instructions

Heat olive oil in a large pan on medium high heat, then add the onion. Saute until softened, 5-6 minutes, then add the sliced garlic.
Add beef cubes, and brown all over.
Once a brown crust develops, add the water and all the spices and simmer on medium until meat is cooked through and tender, anywhere from 35-60 minutes.
Once meat is cooked, add frozen green beans and simmer 10-15 minutes until beans are cooked.
Add the canned tomato and tomato paste, stir, bring to a boil, then simmer covered for 10-15 minutes or until sauce thickens.

Notes

Serve this with vermicelli rice, recipe here.
You can also use fresh tomatoes if you prefer, I'd recommend blanching and peeling them and dicing them if going that route.
Taste the green beans as they simmer. If they are undercooked they may taste rubbery, and if you overcook them they'll be soft and mushy with no bite. You can also use fresh green beans.
Making in an Instant pot:
Put the Instant pot on saute mode, cook the onions and garlic, and brown the beef.
Add the water, canned tomato, and tomato paste and cook on high for 25 minutes, then naturally release pressure for 10 minutes before force releasing remaining pressure.
Turn the pot back onto saute mode, and add the green beans and simmer until cooked through.
Storing leftovers: Leftovers will last in the fridge tightly covered for 4-5 days.
Freezing: You can also freeze green bean and beef stew for up to 3 months in a tightly covered container or freezer safe bag, it freezes very well! When ready to eat, thaw overnight in the fridge and gently reheat in a saucepan.

Nutrition Information

Show Details

Calories 166kcal (8%) Carbohydrates 4g (1%) Protein 18g (36%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 47mg (16%) Sodium 151mg (6%) Potassium 414mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 82IU (2%) Vitamin C 8mg (9%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 166 kcal

% Daily Value*

Calories	166kcal	8%
Carbohydrates	4g	1%
Protein	18g	36%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	47mg	16%
Sodium	151mg	6%
Potassium	414mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	82IU	2%
Vitamin C	8mg	9%
Calcium	46mg	5%
Iron	2mg	11%