Lebanese Green Bean Stew

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

Course Main Course

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 10 minutes

Cook Time 1 hour

Servings people

Calories 166kcal

Author Farah Abumaizar

Ingredients

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

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.

Video

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