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Lebanese Beef Stew

Lebanese beef stew with tender 1-inch chuck cubes simmered in a fragrant seven-spice tomato sauce. Slow-simmered beef plus green beans makes a hearty bowl served over vermicelli rice with toasted pine nuts.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Lebanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck cut into 1-inch cubes
  • 1.5 tsp salt
  • 1 tsp Lebanese seven spice
  • 0.5 tsp ground cinnamon
  • 2 tbsp olive oil
Aromatics & Sauce
  • 1 onion diced
  • 4 garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 3 cup water or beef broth
Vegetables & Garnish
  • 1 lb green beans trimmed and cut in half
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp pine nuts toasted
  • 1 Vermicelli rice for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the spiced beef
  1. Season the beef chuck cubes with salt, Lebanese seven spice, and ground cinnamon, then brown them in olive oil in a Dutch oven over medium-high heat. Cook until the beef is well-browned on the outside, about 6-8 minutes, then transfer to a plate.
Build the tomato base
  1. Reduce the heat to medium and cook the diced onion for 5 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute, stirring until fragrant.
Simmer the stew
  1. Add the crushed tomatoes and water (or beef broth) to the pot and bring to a simmer. Return the browned beef to the pot, cover, and simmer at a gentle bubbling level for 1 1/2 hours.
Cook the green beans
  1. Add the trimmed green beans and simmer for 25-30 minutes until tender. Keep the stew at a steady simmer so the beef stays soft while the beans cook through.
Finish and serve
  1. Stir in the chopped cilantro, then top the stew with toasted pine nuts. Serve hot over vermicelli rice for a saucy, spice-forward bowl.

Notes

Pro tip: Cut the beef into even 1-inch cubes so they brown quickly and finish tender at the same time. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave. Freezing is yes for up to 3 months—thaw overnight and warm through. For a lighter option, use low-sodium broth and consider reducing added salt slightly while keeping the spice balance.