This Lebanese Green Bean Stew is a hearty, comforting dish that perfectly balances tender beef, fresh green beans, and rich tomato sauce infused with a hint of cinnamon.
Its long, slow simmer allows flavors to meld beautifully, creating a savory, aromatic experience in every bite.
Packed with protein from beef and fiber from green beans, this stew supports muscle health and digestive wellness while remaining relatively low in saturated fat.
Tomato sauce contributes antioxidants like lycopene, which promote heart health.
With minimal prep and straightforward cooking steps, this recipe is ideal for busy weeknights, meal prep, or make-ahead dinners, as it tastes even better the next day.
Its one-pot nature simplifies cleanup, and the combination of protein, fiber, and essential micronutrients makes it a wholesome, satisfying meal suitable for the whole family.
Must-Have Tools for Perfect Results
Dutch Oven
Perfect for browning meat and slow-simmering the stew. Its heavy base ensures even heat distribution, making it ideal for one-pot meals, soups, and braises in any kitchen.
Chef’s Knife
Essential for trimming and cutting beef and chopping onions and green beans with precision. A sharp, durable knife improves prep efficiency and safety.
Cutting Board
Provides a stable surface for slicing vegetables and meat while protecting your countertops. Choose a board with separate zones for meat and veggies for food safety.
Wooden Spoon
Ideal for stirring the stew, scraping browned bits from the bottom, and evenly combining ingredients without scratching cookware. Its heat-resistant nature makes it versatile for all cooking tasks.
Measuring Cups & Spoons
Accurate measurement of tomato sauce, spices, and water ensures consistent flavor and texture every time. Essential for replicating this stew and other recipes reliably.
Easy Lebanese Green Bean Stew
Equipment
- 1 Dutch oven (4–6 quart)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden Spoon
- Measuring cups and spoons
Ingredients
- 3 lb Beef chuck roast or stew meat
- 2 tbsp Extra virgin olive oil
- 2 tsp Kosher salt
- Black pepper a few grinds
- 1 medium Yellow onion diced
- ½ tsp Ground cinnamon
- 2 28 oz Cans tomato sauce
- 28 oz Water
- 1 lb Fresh green beans trimmed and cut into 1-inch pieces (or canned/frozen)
Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast and cut it into uniform 1-inch cubes to ensure even cooking, tenderness, and consistent flavor absorption throughout the stew, making each bite succulent and flavorful.
- Brown the Meat: In a 4–6 quart Dutch oven over medium-high heat, warm the olive oil. Pat the beef dry, season generously with salt and black pepper, and brown in single layers. Remove each batch as it browns to prevent steaming, ensuring a rich, caramelized flavor base.
- Sauté the Onions: Add the diced yellow onions to the now-empty pot, season lightly with salt and pepper, and sauté until soft, translucent, and fragrant. Scrape the browned bits from the pot to incorporate that deep, roasted flavor into the stew.
- Combine Ingredients: Return the browned beef to the pot, sprinkle the ground cinnamon over the meat, and stir to evenly coat. Pour in the tomato sauce and water, ensuring the meat is fully submerged, then mix gently to combine all flavors evenly.
- Simmer the Stew: Cover the pot with a tight-fitting lid, bring the stew to a gentle boil, then reduce the heat to a low simmer. Let it cook for 90 minutes, stirring occasionally to prevent sticking, allowing the meat to become tender and the flavors to meld.
- Add Green Beans: Introduce the trimmed and cut green beans to the simmering stew. Continue cooking for an additional 90 minutes, or until the beans are soft, vibrant, and the beef is fork-tender, ensuring a perfect balance of texture and flavor.
- Taste and Adjust: Before serving, taste the stew and adjust seasoning with salt and pepper as needed. Serve hot with rice or fresh bread, and enjoy the rich, aromatic, and wholesome flavors of this traditional Lebanese comfort dish.
Notes
- For the best flavor, brown the beef in small batches to ensure proper caramelization rather than steaming.
- Fresh green beans give the stew a vibrant texture, but frozen or canned beans can be used for convenience.
- The stew tastes even better the next day, making it perfect for meal prep or make-ahead dinners.
- Adjust the cinnamon according to your taste; a pinch adds warmth without overpowering the tomato base.
- Serve with rice, crusty bread, or flatbreads to soak up the rich sauce.
Chef’s Secrets For Rich Flavor
The key to a deeply flavorful Lebanese Green Bean Stew lies in layering flavors. Browning the beef first develops a caramelized crust that enhances the stew’s richness.
Sautéing onions in the same pot allows the natural sweetness to meld with the meat drippings, creating a complex base.
Adding cinnamon infuses subtle warmth, balancing the acidity of the tomato sauce.
Simmering slowly for several hours ensures the meat becomes tender while the beans absorb the sauce’s depth.
Using high-quality olive oil and fresh green beans can elevate the dish, making it taste restaurant-quality without complicated techniques.
Serving Suggestions For Delicious Pairings
This stew pairs beautifully with steamed jasmine or basmati rice, which absorbs the savory tomato sauce perfectly.
For a lighter option, serve it with couscous or quinoa.
Garnish with freshly chopped parsley or a squeeze of lemon for a bright, refreshing contrast.
It can also be served alongside warm flatbreads for a comforting, hearty meal.
For a complete Lebanese-style feast, add a side of tabbouleh or a yogurt cucumber salad to balance the richness of the stew.
Storage Tips To Preserve Freshness
Allow the stew to cool to room temperature before storing.
Transfer leftovers to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in portioned containers for up to 3 months, making it easy to reheat individual servings.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to maintain the sauce’s consistency.
Stir occasionally to ensure even warming and to preserve the texture of the beans and beef.
Frequently Asked Questions About Recipe
1. Can I use other meats instead of beef?
Yes! Lamb or veal work beautifully as alternatives, as long as they are cut into similar-sized cubes to ensure even cooking.
2. Can I make this recipe vegetarian?
Absolutely! Substitute the beef with firm tofu, tempeh, or chickpeas. Adjust the cooking time, as plant-based proteins require less simmering than meat.
3. Are canned green beans a good substitute?
Yes, canned beans are convenient but should be added later in the cooking process to prevent overcooking and maintain their texture.
4. How do I prevent the stew from being too watery?
Simmer uncovered for the last 30 minutes or increase the heat slightly to allow excess liquid to evaporate and the sauce to thicken.
5. Can I prepare this stew ahead of time?
Definitely! This stew tastes even better the next day as the flavors continue to meld, making it ideal for meal prep or entertaining guests.
This recipe has been adapted and simplified from the original version by maureenabood. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
