This Beef Molokhia Stew with Lebanese Spices comes together in about 40 minutes and is a one-pot wonder for a quick weeknight meal that your family will love! Not only is this stew packed with flavor, but it’s also super versatile, you can switch up the ingredients to suit your taste or use it as a great “clean out the fridge” meal to use up any odds and ends you have lying around!
Ingredient Breakdown
- 1.5 lbs beef stew meat (preferably chuck or shank, cut into medium chunks)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 6 garlic cloves (minced, divided)
- 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1 teaspoon salt, 1/2 teaspoon black pepper
- 6 cups beef broth (homemade or low-sodium store-bought)
- 1 bay leaf
- 2 frozen molokhia packets (about 1 lb total, thawed)
- Juice of 1 lemon
- 2 tablespoons butter
- Lebanese-Style Rice with Vermicelli
- Lemon Wedges & Toasted Pita Bread or Flatbread
Let’s Get Cooking!
Step 1: Sear the Beef
In a large pot over medium-high heat, add the olive oil. Once hot, add the beef stew meat and let it sear for about 5 minutes until browned on all sides. Make sure to give it space so you don’t overcrowd the pan, this helps to achieve that beautiful color. You want to lock in all that juicy goodness!
Step 2: Sauté Aromatics
Add the chopped onion and a couple pinches of salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until the onions are translucent and fragrant. Then toss in 4 minced garlic cloves and stir until fragrant, about 1 minute!
Step 3: Simmer the Stew
Add in the ground coriander, cumin, cinnamon, allspice, and black pepper, stirring to combine. Pour in the beef broth, scraping the yummy bits off the bottom (don’t skip this, flavor gold right there!). Toss in the bay leaf too! Bring it to a simmer, then reduce the heat to low, and let it simmer for 20-25 minutes. This is where the magic happens!
Step 4: Add the Molokhia
Stir in the thawed molokhia and the remaining minced garlic. Let it cook while stirring occasionally for another 10 minutes. The stew will thicken up and become creamy, so good!
Step 5: Garlic Butter Finish
Remove the pot from the heat and stir in the lemon juice and butter. Yes, please! Taste and add more salt and pepper if needed.
Step 6: Serve It Up!
Serve your Beef Molokhia Stew over Lebanese-style rice with a side of toasted pita or flatbread. And don’t forget those lemon wedges for squeezing!
Why I Love This Recipe
Honestly, this is my go-to recipe when I’m looking for comfort food that my family will love. I whip it up after a long day, and the smell alone makes everyone come running. I’m a real sucker for dishes that are versatile, and this fits the bill perfectly. I’ve used leftover veggies, a different protein, and even just whatever’s in my pantry. The best part is knowing that it’s good for you, too!
If you loved this Beef Molokhia Stew, be sure to check out my Air Fryer KFC Copycat, my Chicken Sausage and Veggies, or my Chicken Blueberry Feta Salad!
Everything You Should Know
Quick & Easy
This stew comes together all in one pot and is done in about 40 minutes great for busy weeknights! Minimal cleanup required, which is a total win!
Comfort Food
You’ll find this stew loaded with tons of flavor. It’s rich, hearty, and just feels like a warm hug, especially on chilly evenings!
Customizable
You can use whatever ingredients you have on hand! Whether it’s a different protein, veggies, or spices, feel free to mix and match.
Make-Ahead Friendly
If you want to prep in advance, you can chop the veggies and even sear the beef the night before. Just store everything separately in the fridge, and then put it all together when you’re ready to cook.
Serving and Storage Tips
Serving Suggestions
This beef molokhia stew is superb when served over warm Lebanese-style rice, and it pairs beautifully with toasted pita or flatbread. A squeeze of fresh lemon brightens the flavors and complements the stew nicely!
Storage
Leftover stew can be stored in an airtight container in the fridge for up to 3 days. Though trust me, I doubt it will last that long!
Reheating Instructions
To reheat, simply place the stew in a pot over medium heat, stirring occasionally. You may need to add a splash of broth or water to maintain the right consistency.
Freezer Friendly
Yes, you can freeze this stew! Just make sure to let it cool completely before transferring to freezer-safe containers. It’s good for up to 3 months. When you’re ready to enjoy again, simply thaw overnight in the fridge and reheat.
Well, there you have it! A cozy, quick, and easy Beef Molokhia Stew with Lebanese spices that’ll warm your hearts and bellies. So what are you waiting for? Get your pot ready, and let’s get cooking! Follow us on Pinterest for daily meal inspiration!
Beef Molokhia Stew
Ingredients
Method
- In a large pot over medium-high heat, add the olive oil. Once hot, add the beef stew meat and let it sear for about 5 minutes until browned on all sides.
- Add the chopped onion and a couple pinches of salt and pepper. Cook for 3-4 minutes, until the onions are translucent.
- Toss in 4 minced garlic cloves and stir until fragrant—about 1 minute!
- Add the ground coriander, cumin, cinnamon, allspice, and black pepper, stirring to combine. Pour in the beef broth, scraping the bottom of the pot.
- Add the bay leaf and bring to a simmer. Reduce heat to low and simmer for 20-25 minutes.
- Stir in the thawed molokhia and the remaining minced garlic. Cook for another 10 minutes until thickened.
- Remove from heat and stir in lemon juice and butter. Adjust seasoning if necessary.
- Serve over Lebanese-style rice with a side of toasted pita or flatbread and lemon wedges.