Lebanese Beef and Green Bean Stew with Warm Spices

4 servings · 20 minutes preparation · 120 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 1.5 pounds halal-certified beef chuck, trimmed and cut into 1-inch cubes
• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 6 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed canned tomatoes
• 2.5 cups halal-certified beef broth
• 1.5 teaspoons Lebanese seven-spice blend (baharat)
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground coriander
• 1.5 teaspoons fine sea salt, divided
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice

Step-by-step instructions

1. Pat the cubed halal beef thoroughly dry with paper towels and season with 0.5 teaspoon of the sea salt and the black pepper.
2. Heat the olive oil in a 5-quart heavy Dutch oven over medium-high heat until shimmering, then sear the beef cubes in batches for 5 to 6 minutes until deeply browned on all sides, removing them to a plate.
3. Reduce the burner heat to medium, add the diced onion to the rendered beef drippings, and sauté for 4 to 5 minutes until soft and translucent.
4. Add the sliced garlic, Lebanese seven-spice blend, ground cinnamon, and ground coriander, stirring continuously for 60 seconds until richly aromatic.
5. Stir in the tomato paste and cook for 2 minutes, coating the onions until the paste darkens to a deep brick-red hue.
6. Pour in the crushed tomatoes and halal beef broth, scraping up all browned fond from the bottom of the pot, then return the seared beef along with any accumulated juices and the remaining 1 teaspoon of sea salt.
7. Bring the liquid to a rolling boil, reduce heat to low, cover tightly, and simmer for 60 to 90 minutes until the beef begins to yield and soften.
8. Stir the trimmed green beans into the stew, cover again, and continue simmering for 20 minutes until both the green beans and beef are tender.
9. Uncover, stir in the fresh lemon juice, simmer gently for 2 minutes to meld flavors, remove from the heat, and rest for 5 minutes before serving over vermicelli rice.

Kitchen notes

For the best texture in this classic stew, known regionally as Loubieh b'Lahmeh, use fresh, firm green beans rather than frozen varieties. Browning the beef in batches without crowding the pan is vital; crowding causes the meat to steam in its own moisture rather than developing the deep caramelized crust that enriches the tomato broth. Stirring the tomato paste into the aromatics before adding the liquids intensifies the sweetness and removes raw tinny flavors.

Storage & make-ahead

Allow leftover stew to cool down and transfer it to an airtight container within 2 hours. Keep refrigerated for up to 4 days or freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator if frozen, then reheat in a covered saucepan over medium heat until steaming and heated through to an internal temperature of at least 165 F (74 C).