This comforting Lebanese Green Bean Stew comes together in about 60 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! It’s loaded with flavorful ingredients and just perfect for using up whatever you’ve got lingering in the fridge, consider this your go-to recipe for “cleaning out the fridge!” You can even switch up the ingredients by adding other veggies or proteins to suit your taste!
Ingredient Breakdown
- Olive Oil : 2 tbsp olive oil
- Onion : 1 onion, finely diced
- Garlic : 7-8 garlic cloves, sliced
- Beef Cubes : 1 lb beef cubes (500g)
- Water : 5 cups water
Spices
- 1/2 tsp seven spice or all spice: The magic of Lebanese cuisine! This spice blend is going to give you the best flavor. If you can’t find it, a pinch of cinnamon, nutmeg, and black pepper will work in a pinch.
- 1/2 tsp cinnamon : A warming spice that adds depth. The secret to a delicious stew is in the spices!
- 1/2 tsp salt : A couple pinches of salt and pepper will enhance the overall flavor.
- 1/4 tsp black pepper : Always adjust to your taste.
- Green Beans : 1 bag frozen green beans (15oz, 400g)
- Tomatoes : 1 can crushed or diced tomatoes (15 oz, 400g)
- Tomato Paste : 2 tbsp tomato paste
Let’s Get Cooking!
Heat the olive oil : In a large pot or Dutch oven, heat the olive oil over medium-high heat. It’s time for the aromatics!
Cook the onion : Add the finely diced onion and sauté for about 5-6 minutes until it’s softened and translucent. You’ll know it’s ready when it starts to smell wonderful.
In with the garlic : Add the sliced garlic, stirring frequently for about 1-2 minutes until fragrant. Watch it carefully so it doesn’t burn; we want fragrant garlic, not bitter!
Brown the beef cubes : Toss in the beef cubes and brown them all over. You should be working this for about 5-7 minutes until they develop a nice brown crust. Don’t forget to scrape the yummy bits off the bottom for extra flavor!
Simmer with spices : Once browned, add the water along with the seven spices, cinnamon, salt, and black pepper. Bring to a simmer, then reduce the heat and cover. Let it gently cook for about 35-60 minutes until the meat is fork-tender.
Add the green beans : Once your beef is tender, add the frozen green beans and let it simmer for another 10-15 minutes until they’re cooked, stirring occasionally.
Tomato time : Now add the canned tomatoes and tomato paste, stirring well until everything is combined. Bring to a boil, then simmer covered for another 10-15 minutes until the sauce thickens. You’ll want to serve this when it has a nice, cozy thickness to it!
Why I Love This Recipe
This Lebanese Green Bean Stew has become my go-to recipe for those busy nights when I’m looking for a comforting, hearty meal that isn’t going to take me all evening to make. Honestly, I’m a real sucker for a dish that fills the house with an irresistible aroma while it cooks. It’s like a warm hug on a plate, which we all need sometimes, right? And the best part is, this dish is super versatile, you can use whatever you’ve got on hand. Leftover veggies? Toss ‘em in! This recipe just works!
If you loved this Lebanese Green Bean Stew, be sure to check out my One-Pan Lebanese Kafta, my Lebanese Lamb Croquettes, or my Lebanese Okra Stew!
Why This Recipe Works
One Pot Wonder
This dish comes together all in one pot, making it a time-saver and perfect for busy weeknights. You aren’t left with a mountain of dishes afterward, and that’s a win in my book!
Comfort Food at Its Best
It’s loaded with tons of flavor, and if you ask me, that’s what comfort food is all about! Each spoonful is like a cozy embrace that will make you feel right at home.
Perfectly Customizable
The beauty of this stew is its versatility. You can adjust it with whatever veggies you have on hand or even switch up the meat types! The leftovers are just as good, if not better (I mean, stew is like aged wine in that way, am I right?).
Meal Prep Friendly
This Lebanese Green Bean Stew is perfect for meal prep. Make a big batch, and eat it throughout the week or freeze it for a busy night down the road.
Family Crowd-Pleaser
The whole family will love it! Even picky eaters will find something to enjoy; I mean, who can resist tender beef and green beans wrapped in that hearty sauce?
Serving and Storage Tips
What to Serve With This
This stew is so hearty that it stands beautifully on its own, but if you want to add a little something extra, consider serving it with fluffy rice, warm crusty bread, or even a simple green salad on the side. Honestly, the bread to mop up the sauce is a must!
Storage
Leftovers will keep for about 3-4 days in your refrigerator. Just make sure to let it cool completely before storing in an airtight container.
Reheating Instructions
The best method to reheat this stew is on the stovetop over low heat, stirring occasionally to prevent sticking. You can also heat it up in the microwave, just stir and check on it every minute until warmed through.
Freezer Friendly
Yes, this stew is freezer-friendly! Allow it to cool, and then portion it into freezer-safe containers. It’ll keep well for up to 3 months. When ready to eat, just thaw in the fridge overnight and then reheat as mentioned above.
And there you have it! A simple, comforting, and utterly delicious Lebanese Green Bean Stew that not only brings warmth to your table but also smiles to your family’s faces! Enjoy cooking, and let me know how it turns out. You’re going to love this! Follow us on Pinterest for daily meal inspiration!
Lebanese Green Bean Stew
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the finely diced onion and sauté for about 5-6 minutes until softened and translucent.
- Add the sliced garlic, stirring frequently for 1-2 minutes until fragrant.
- Toss in the beef cubes and brown them for about 5-7 minutes.
- Once browned, add the water, seven spices, cinnamon, salt, and black pepper. Bring to a simmer, then reduce the heat and cover. Cook for about 35-60 minutes until the meat is fork-tender.
- Once the beef is tender, add the frozen green beans and let it simmer for another 10-15 minutes.
- Add the canned tomatoes and tomato paste, stirring well until combined. Bring to a boil, then simmer covered for another 10-15 minutes until the sauce thickens.